Sheet Pan Sweet Potatoes and Black Bean Bowls
Sheet pan sweet potatoes and black bean bowls is an easy meal that's sure to become a favorite!
Ingredients
- 1 cup brown rice uncooked
- 3 cups sweet potatoes chopped into 1” pieces
- ½ red onion chopped into 1” pieces
- 1 15 oz can black beans, drained, rinsed and towel-dried
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Optional Toppings:
- Plant based sour cream regular sour cream or Greek yogurt
- Avocado
- Pickled jalapenos
- Pickled red onions
- Salsa
- Hot sauce
- Cilantro
- Lime wedge
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cook the rice according to package directions
- Combine the sweet potato, red onion, black beans, olive oil and spices in a large mixing bowl. Gently toss together until evenly coated.
- Line a baking sheet with parchment paper. Bake in the oven for 30 minutes, stirring once halfway through.
- To serve: place the roasted sweet potatoes and beans over a bed of brown rice. Top with any of the optional toppings. Enjoy!
Notes
- Use parboiled rice such as minute rice when you are in a time crunch.
- Remember to dry the black beans using a kitchen towel. This helps them get crispy in the oven.
- This recipe is also delicious served as tacos or a burrito!
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