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Lunch recipe

Smoky Sweet Potato Black Bean Rice Bowls with Lime and Coriander

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Roasted sweet potato with black beans, sweetcorn, brown rice, avocado, lime, and crisp lettuce for a colourful vegan lunch bowl.

Start planningStart cookingIngredients
40 min570 kcal4 base servingsLunchVeganGluten FreeMeal Prep
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Recipe and nutrition estimates

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Focus ingredients: sweet potatoes, black beans, brown rice, avocado

Dietary fit: Vegetarian, Vegan, Gluten-free, Lower Sugar

Serving tip: Keep avocado with a squeeze of lime if packing ahead, and add it after reheating the rice and sweet potatoes.

Sweet Potato Black Bean Rice Bowls plated and ready to serve.

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Ingredients

What you need

  • 3 sweet potatoes
  • 2 pouchs microwave brown rice
  • 2 tins black beans
  • 1 tin sweetcorn
  • 2 avocado
  • 2 little gem lettuce
  • 2 lime
  • 1 bunch fresh coriander
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin

You'll also need

oven, large baking tray, wide pan, microwave, knife, chopping board, grater

Method

Step by step

Up to 8 clear steps
  1. Sweet Potato Black Bean Rice Bowls cooking step 1: Prepare the veg and beans.
    Step 1

    Prepare the veg and beans

    Heat the oven to 220C/200C fan/gas 7. Scrub the sweet potatoes and cut them into 2cm chunks. Drain and rinse the black beans and sweetcorn, shred the lettuce, roughly chop the coriander, and cut one lime into wedges.

    12 min
  2. Sweet Potato Black Bean Rice Bowls cooking step 2: Roast the sweet potatoes.
    Step 2

    Roast the sweet potatoes

    Toss the sweet potatoes on a large baking tray with the olive oil, smoked paprika, cumin, and a pinch of salt. Roast for 24 to 28 minutes, turning once, until golden at the edges and soft in the middle.

    28 min
  3. Sweet Potato Black Bean Rice Bowls cooking step 3: Warm the rice and beans.
    Step 3

    Warm the rice and beans

    Microwave the brown rice pouches to pack instructions. Tip the rice, black beans, and sweetcorn into a wide pan with 3 tbsp water, then warm over a medium heat for 3 to 4 minutes until steaming.

    6 min
  4. Sweet Potato Black Bean Rice Bowls cooking step 4: Season with lime.
    Step 4

    Season with lime

    Grate in the zest of the second lime, then squeeze in half its juice. Stir through half the coriander and taste, adding another squeeze of lime or a pinch of salt if needed.

    3 min
  5. Sweet Potato Black Bean Rice Bowls cooking step 5: Build the bowls.
    Step 5

    Build the bowls

    Halve, stone, and slice the avocados. Divide the lettuce between four shallow bowls, spoon over the rice and bean base, then top with the roasted sweet potatoes and avocado slices.

    5 min
  6. Sweet Potato Black Bean Rice Bowls cooking step 6: Finish and serve.
    Step 6

    Finish and serve

    Scatter over the remaining coriander and serve with lime wedges. For lunch boxes, pack the lettuce and avocado separately from the warm rice, beans, and sweet potatoes.