Home » Recipes » Sweet Potato & Black Bean Rice Bowl — Easy Healthy Lunch

Sweet Potato & Black Bean Rice Bowl — Easy Healthy Lunch

April 6, 2026

Roasted sweet potato, seasoned black beans, and brown rice drizzled with fresh lime — this plant-powered bowl is a filling healthy lunch that's perfect for meal prep.

Prep

10 min

Cook

25 min

Total

35 min

Servings

4 DIFFICULTY

Easy

INGREDIENTS:

2 cups brown rice (cooked)
2 medium sweet potatoes (cubed)
1 can black beans (drained and rinsed)
1 cup corn (fresh or frozen)
½ red onion (diced)
1 tsp cumin
1 tsp chili powder
2 tbsp olive oil
Juice of 2 limes
¼ cup fresh cilantro

INSTRUCTIONS:

Roast the sweet potato. Preheat oven to 200°C (400°F). Toss cubed sweet potato with 1 tbsp olive oil, cumin, chili powder, salt, and pepper. Roast for 25 minutes, flipping halfway, until tender and golden.
Season the black beans. In a small pan, heat remaining olive oil over medium heat. Add black beans, red onion, and a pinch of cumin and salt. Cook for 5 minutes.
Warm the corn. Add corn to the bean pan and stir for 2 minutes until heated through. Remove from heat.
Assemble the bowls. Divide cooked brown rice between 4 bowls. Top with roasted sweet potato and black bean and corn mixture.
Finish and serve. Squeeze fresh lime juice over each bowl and garnish with cilantro. Serve warm or at room temperature.

💚 Why It's Good For You

Sweet potatoes are rich in beta-carotene (vitamin A) and fiber for gut health
Black beans provide plant protein, iron, and cholesterol-lowering fiber
Brown rice gives slow-digesting carbs that stabilize blood sugar
Lime juice adds vitamin C and brightens all the flavors naturally

💡 Tips & Swaps

Meal prep: Stores beautifully in the fridge for 5 days. Reheat in the microwave.

Add toppings: Greek yogurt, shredded cheese, hot sauce, or avocado slices.

Make it spicier: Add diced jalapeño to the beans.

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