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Smoky Sweet Potato Black Bean Rice Bowls with Lime and Coriander
Roasted sweet potato with black beans, sweetcorn, brown rice, avocado, lime, and crisp lettuce for a colourful vegan lunch bowl.
40 min570 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
570 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 570 kcal |
| Protein | 15g |
| Carbohydrate | 64.1g |
| of which sugars | 11.5g |
| Fat | 20.3g |
| of which saturates | 5.7g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
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.
Timer: 12 min