Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
