Green Rice and Black Bean Bowls Recipe

Use green rice with spinach, and cumin roasted sweet potatoes in this nutritious recipe.



January/February 2017

  • Green Rice and Black Bean Bowl
    Use green rice and leftover cumin-roasted sweet potatoes to make these nourishing rice and bean bowls.
    Photo by Megan Gordon
  • Green Rice and Black Bean Bowl

Total Hands-On Time: 10 min

Yield: 6 servings

These rice bowls are nourishing, colorful and filling enough to work as a simple weekday dinner. They are also extremely adaptable, so feel free to add any mix-ins you particularly love: Sautéed red peppers and onions are great, as are diced tomatoes. To make these bowls vegan, omit the cheese and sour cream, or replace with vegan alternatives.

Ingredients:

• 4-1⁄2 cups Green Rice
• 3 cups Cumin-Roasted Sweet Potatoes 
• 3 cups Spiced Black Beans
• 1 cup crumbled queso fresco or cotija cheese 
• 2 avocados, sliced
• 5 radishes, thinly sliced (prepared Sunday)
• 3⁄4 cup chopped cilantro, for serving (prepared Sunday)
• Salsa 
• Sour cream

Instructions:

1. In separate small saucepans over low heat, reheat green rice, spiced black beans and sweet potatoes (or microwave to save time) until warmed.
2. To assemble bowls, take a 3⁄4-cup scoop of cilantro rice and top with 1⁄2 cup sweet potatoes and 1⁄2 cup black beans. 3. Top with assorted garnishes: avocado, cheese, cilantro, radishes, salsa and sour cream. Serve immediately. 

Read More:

• Super Efficient Recipes
• Green Rice with Spinach Recipe
• Spiced Black Beans Recipe


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