These sweet potato bowls are a meatless dinner idea that are easy to make in one pot! Loaded with spices, they are full of texture and flavors for a hearty meal.
More meatless recipes we love include these bean and cheese burritos, black bean and sweet potato taquitos and this black beans and rice recipe!
Table of Contents
Easy Sweet Potato Black Bean Bowls
This recipe is similar to my one pot burrito bowls, but with diced sweet potatoes in place of ground beef. Sweet potatoes can be used for more than making sweet potato casserole!
This is an easy vegetarian 30-minute meal and made in just one pot. It’s perfect for Meatless Monday and for when you want to use up some pantry staples. The diced sweet potato adds such nice flavor and bulks it up so that you won’t even miss the meat. Even my meat-loving husband loved this dish!
How to Make Sweet Potato Bowls
- Sauté. Cook the diced sweet potatoes for a few minutes in an oiled skillet over medium. Add the diced bell peppers, garlic and rice and cook an additional 2 minutes. Make sure to stir constantly so the rice doesn’t stick to the bottom of the skillet and burn.
- Boil. Next add in the remaining ingredients and bring the mixture to a light boil. Cover with a lid and turn heat to low. Cook for an additional 15 minutes, or until the rice is tender.
- Top. Serve over lettuce, on top of nachos or in a tortilla. Add favorite toppings and enjoy!
Substitutions and Variations
- I used white long rice, but brown rice will also work. You’ll only need 3/4 cup brown rice and will need to cook it an additional 10 minutes.
- For even more protein, add in an extra can of beans.
- Add a dash of hot sauce or more chili powder if you like spice.
- For variation, you could also add cooked shredded chicken or taco meat to this recipe.
Ways to Serve
The beauty of this dish is that there’s not just one way to serve it. It’s a great meal prep idea for lunches throughout the week. Try mixing it up with any of the below ideas:
- Serve over lettuce to make a taco salad
- Over tortilla chips to make nachos
- Place in a flour tortilla to make tacos or a burrito
- Use leftovers to make stuffed peppers
Favorite Toppings
Although the bowls taste delicious as-is, we love loading on extra toppings to really take the flavor up a notch. My favorites are shredded cheese, sliced tomatoes and sliced avocado.
- Shredded cheese
- Sour cream
- Guacamole or sliced avocado
- Tomatoes
- Tortilla strips
- Cilantro
- Green onions
- Cilantro lime crema
- Jalapenos
- Hot sauce
- Avocado lime dressing
More meatless recipes we love include cheese enchiladas recipe, huevos rancheros and quinoa black bean salad.
More Easy Mexican Dinners
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Sweet Potato Bowls
Ingredients
- 1-2 Tablespoons olive oil
- 2 cups cubed sweet potato (peeled)
- ½ cup red bell pepper
- 1 teaspoon minced garlic
- 1 cup white long rice
- 15 ounce can black beans (rinsed and drained)
- 1 cup corn
- 10 ounce can diced tomatoes with green chiles (I used rotel)
- ½ teaspoon Kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder (use 1 tsp if you like more spice)
- 2 cups vegetable broth (or chicken broth)
Optional toppings: shredded cheese, sour cream, crema, tortilla strips, cilantro, green onions, tomatoes, guacamole or sliced avocados, jalapenos or hot sauce
Instructions
- In a large pan, heat the olive oil over medium heat. Add the sweet potatoes and cook for a couple minutes. Stir and then add in the bell peppers, garlic and rice and cook an additional 2 minutes (stirring constantly).
- Add in the black beans, corn, tomatoes with green chiles, salt, cumin and chili powder. Pour in the broth and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15 minutes, or until the rice is all the way cooked.
- When rice is done, S&P to taste. Top with your favorite toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Cinco De Mayo, Dinner, Meal Prep, Mexican, One Pot, One Pot, Vegan, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
It was so delicious! I followed the recipe! It was easy and so yummy!!
So glad you enjoyed it!
Just made this recipe for dinner tonight and it was SO GOOD! My husband told me we definitely have to add it to our dinner rotation. He couldn’t stop raving. We topped with lime juice and fresh cilantro. The perfect hearty vegan/vegetarian meal with tons of flavor!
Yay, so happy to hear this! Glad you both enjoyed the recipe, Taylor :)
I am going to make this, my husband loves sweet potatoes and I am always looking for new ways to serve them.
I hope you love it!
Delicious! Though it takes a tad longer than 10 mins for prep as I chopped and sauteed onions.
I am always on the lookout for easy recipes with the least amount of dishes! This was perfect and so delicious. Will be making again thank you!
I’m so glad you enjoyed it! One pot meals are the best!
I could eat this every day!! Delicious!