Green Rice and Black Bean Bowls Recipe

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Photo by Megan Gordon
Use green rice and leftover cumin-roasted sweet potatoes to make these nourishing rice and bean bowls.
6 servings SERVINGS


  • 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


  • 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


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.

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