Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce Recipe

Introduction

This Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce is a vibrant, satisfying meal packed with bold flavors and wholesome ingredients. Roasted sweet potatoes and bell peppers add a touch of sweetness, while the tangy yogurt sauce ties everything together beautifully. Perfect for a nutritious lunch or dinner that’s easy to prepare.

Ingredients

• 1½ cups cooked rice (white or brown, or ½ heaping cup uncooked rice)
• 1 can black beans (15 oz / 400 g can or 1½ cup / 230 g cooked beans, rinsed)
• 1 pound sweet potatoes (peeled and diced)
• 1 bell pepper (any color, chopped)
• 1 onion (sliced)
• ½ cup corn (canned or thawed from frozen)
• ¼ cup pickled jalapeños (sliced, adjust to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt (plus black pepper to taste)
• 1 cup Greek yogurt
• ½ cup fresh cilantro (or parsley)
• 2 tablespoons lime juice
• 1 tablespoon maple syrup (optional, can substitute honey)
• 1 tablespoon olive oil (+ more for roasting vegetables)
• ½ clove garlic (grated, optional)
• ½ teaspoon salt
• 3 tablespoons water (to thin sauce)
• 1 diced avocado
• Crumbled feta (optional)

Instructions

1. Step 1: Prepare the rice. If you don’t have cooked rice ready, bring a pot of lightly salted water to a boil. Add ½ cup uncooked rice and cook according to package directions. Drain if needed and set aside.
2. Step 2: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the peeled and diced sweet potatoes, chopped bell pepper, and sliced onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer and roast for 25 to 30 minutes until vegetables are tender and lightly browned around the edges.
3. Step 3: While vegetables roast, make the cilantro lime yogurt sauce. Blend Greek yogurt, fresh cilantro, lime juice, olive oil, grated garlic (if using), maple syrup, salt, and water until smooth and pourable. Avoid overblending to keep the sauce creamy.
4. Step 4: Once the vegetables are done, remove the baking sheet from the oven. Add rinsed black beans, corn, and pickled jalapeños directly to the pan. Season with extra salt and black pepper, then squeeze half a lime over everything. Toss gently to combine and allow the rice and beans to absorb the roasted flavors.
5. Step 5: To serve, spoon the warm mixture into bowls. Top each with diced avocado and additional pickled jalapeños if desired. Drizzle generously with the cilantro lime yogurt sauce and sprinkle with crumbled feta for extra richness.

Tips & Variations

• Use brown rice for a nuttier flavor and added fiber, or try quinoa for a protein boost.
• Add a squeeze of fresh lime juice right before serving to brighten the flavors even more.
• For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative and skip the feta.
• Roast additional vegetables like zucchini or cherry tomatoes for more variety and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce can be kept separately to maintain its texture. Reheat the bowl gently in the microwave or on the stovetop before adding fresh toppings and sauce. Avoid reheating the sauce to preserve its freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes roast best for this recipe, giving a caramelized texture and natural sweetness. Canned versions are softer and may become mushy when roasted, so they are not recommended.

Is it necessary to rinse canned black beans?

Yes, rinsing canned black beans removes excess sodium and any canning liquid, improving the flavor and texture of the dish.

Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

This vibrant Black Bean and Rice Bowl combines roasted sweet potatoes, bell peppers, and onions with hearty black beans and rice, all tossed in a smoky spice blend. Topped with a refreshing cilantro lime yogurt sauce, avocado, and optional feta, this dish is a flavorful, wholesome meal perfect for lunch or dinner.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains and Beans

• 1½ cups cooked rice (white or brown, or ½ heaping cup uncooked rice)
• 1 can black beans (15 oz / 400 g can or 1½ cup / 230 g cooked beans, rinsed)

Vegetables

• 1 pound sweet potatoes (peeled and diced)
• 1 bell pepper (any color, chopped)
• 1 onion (sliced)
• ½ cup corn (canned or thawed from frozen)
• ¼ cup pickled jalapeños (sliced, adjust to taste)
• 1 diced avocado

Spices and Seasonings

• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt (plus more to taste)
• Black pepper to taste

Sauce Ingredients

• 1 cup Greek yogurt
• ½ cup fresh cilantro (or parsley as alternative)
• 2 tablespoons lime juice
• 1 tablespoon maple syrup (optional, can substitute honey)
• 1 tablespoon olive oil (+ more for roasting vegetables)
• ½ clove garlic (grated, optional)
• ½ teaspoon salt
• 3 tablespoons water (to thin sauce)

Optional Toppings

• Crumbled feta cheese

Instructions

1. Prep the rice: If you don’t have cooked rice ready, bring a pot of lightly salted water to a boil. Add ½ cup uncooked rice and cook according to package instructions. Drain if necessary and set aside to cool slightly.
2. Roast the vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, combine peeled and diced sweet potatoes, chopped bell pepper, and sliced onion. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, salt, and black pepper. Toss everything together until evenly coated, then spread the vegetables in a single layer. Roast for 25 to 30 minutes until tender and lightly browned around the edges.
3. Make the cilantro lime yogurt sauce: While the vegetables roast, combine Greek yogurt, fresh cilantro, lime juice, olive oil, grated garlic, maple syrup (if using), salt, and water in a blender or food processor. Blend until creamy and pourable, being careful not to overblend.
4. Add beans and corn: Once the vegetables are roasted, remove the pan from the oven. Add the rinsed black beans, corn, and pickled jalapeños directly to the pan. Season with additional salt and black pepper to taste, and squeeze half a lime over everything. Toss gently to combine and warm through, allowing the rice and beans to absorb the roasted vegetable flavors.
5. Assemble the bowls: Spoon the roasted vegetable, rice, and bean mixture into serving bowls. Top with diced avocado and extra pickled jalapeños if desired. Drizzle generously with the cilantro lime yogurt sauce and sprinkle crumbled feta cheese on top if using.
6. Serve: Serve the bowls warm for a delicious and nutritious meal that balances smoky, tangy, creamy, and fresh flavors.

Notes

• You can use either white or brown rice depending on preference.
• Adjust the amount of pickled jalapeños to control the heat level.
• The maple syrup in the sauce is optional and can be replaced with honey or omitted for a tangier sauce.
• To make this meal vegan, substitute the Greek yogurt with a plant-based yogurt and skip the feta cheese.
• Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.

Keywords: black bean bowl, rice bowl, roasted sweet potatoes, cilantro lime sauce, vegetarian meal, healthy dinner, easy meal prep