A Squared: Sweet Potato & Black Bean Brown Rice Bowls

Tuesday, January 17, 2017

Sweet Potato & Black Bean Brown Rice Bowls

Confession time: Hannah is almost 9 months old. That means it has been almost 9 months since I have worked out... and also since I have eaten healthy with any regularity. Kudos to you moms that were able to figure out how to work an exercise routine into your lives early on, but it has taken me quite some time to find my groove again. After having a C-section it seemed like it took almost my entire 12 weeks of maternity leave to physically recover. And then after returning to work, it took a few months to find some professional/personal balance with jumping back into my work and commute and then caring for a small baby and preparing for the next day once I got home... and then I was just exhausted. After a day at the office it was all I could do to stay awake past 8:30, let alone fit in a workout or make a healthy dinner.

Fast forward to now though and Hannah is sleeping through the night, eating solids, and generally easier to care for, giving me fewer and fewer excuses to be unhealthy. So, as much as I hate a New Year's resolution to lose weight I am making one this year. I've got 8-10 lbs. of baby weight hanging around and I'm ready to part with them. I'm starting slow with some short cardio sessions a few nights a week and putting some more focus on making meals for my family that are healthy, but also simple enough that I can prepare them on a weeknight without spending my entire evening in the kitchen. And the recipe I'm sharing today is a perfect example!

I made a big batch of these sweet potato and black bean rice bowls to pack for lunch during my first full week back at work this year and I was so happy with how they turned out. First of all, they're delicious and full of flavor. Second, they're really easy to make and require very little actual cooking-- cooking the rice and roasting the sweet potatoes and onions is the extent of the actual cooking that has to be done here. And third, this is a really healthy recipe filled with the good fiber found in brown rice, healthy protein from black beans, and all the vitamins and good stuff found in leafy greens and sweet potatoes. Oh, and this is an accidentally vegan recipe if you use avocado instead of Greek yogurt as a topping. Truthfully, avocado was what I had originally intended to use in this recipe the first time that I made it but I forgot to buy them at the grocery store so I improvised with plain Greek yogurt. It worked really well, but this ingredient flub just goes to show that while I'm feeling more like myself these days, I'm still not operating at 100% all the time!

Let me know what you think of this recipe-- I'd love to share more easy healthy recipes if you're interested too. Cheers to a happy and healthy 2017!

  • 2 medium sweet potatoes, cut in 1/2-inch dice
  • 1 red onion, cut into 1/2-inch dice
  • 2 garlic cloves, minced
  • 1/2 tsp. ground cumin
  • 2 Tbs. canola oil
  • Salt and pepper, to taste
  • 2 cups cooked brown rice 
  • 1 (14.5-oz.) can of low sodium black beans, rinsed and drained well
  • 4 cups mixed greens *I used a mixture of spinach, chard & kale
  • 1 cup salsa *I used Frontera Roasted Corn Salsa and would highly recommend a corn salsa here, if you can find one
  • 1 cup plain Greek yogurt or 1 avocado, diced

Preheat oven to 425 degrees.

In a medium bowl, toss diced sweet potato, onion, garlic, cumin, oil, salt, and pepper until combined. Spread mixture out on a large rimmed baking sheet and roast for 25-30 minutes until sweet potatoes are fork tender.

Divide the brown rice into 4 separate bowls. Continue by dividing the black beans, mixed greens, and sweet potato mixture into the same bowls.

Top each bowl with 1/4 cup salsa and yogurt or avocado. Serve warm or at room temperature.


  1. Those are all ingredients that I love and would have in my grocery supplies. And it makes a beautiful picture! As they say "eat a rainbow"!

    1. I love eating something that's healthy, tasty, and pretty! Thanks for stopping by!

  2. This comment has been removed by a blog administrator.

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  9. I love how the sweet potatoes and black beans provide a great source of protein and fiber, while the brown rice adds a satisfying texture to the dish. The seasonings and toppings also sound like they add a fantastic burst of flavor and freshness. I can't wait to give this recipe a try! On a side note, I'm currently in college and working on a tight budget, so I'm always looking for ways to save money. I'm so happy to have stumbled upon your blog, as it seems like your recipes are not only healthy and delicious, but also affordable and accessible. Do you by chance offer any suggestions for online writing services that can do my assignment for me cheap
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