Southwestern corn and sweet potato bowls are an easy and filling summer meal. This recipe is vegan, gluten free, and so tasty!
I can’t get enough sweet corn right now. There, I said it. Anyone else feel that way? We’ve been getting the best corn from the Farmer’s Market, and I want to eat it every day…and we kind of have, corn chowder, corn cakes, and just good old corn on the cob, too. When we buy fresh corn, we eat it right up, and none of it goes to waste. Unlike cucumbers, which Darryl says that we “buy so we can throw them away.” Seriously, they don’t seem to last. If I don’t slice them up immediately, they just go bad. I don’t know where I’m going wrong.
But these Southwestern veggie bowls….I kind of want to eat these bowls every day. This is such an easy dinner, and so delicious! It’s kind of like summer meets fall, too, with the addition of sweet potatoes. It’s a transitional meal. Is that a thing?
Disclosure: This post contains affiliate links.
Southwestern Corn and Sweet Potato Bowls.
Ingredients
- 1 cup short grain brown rice
- 1 Tablespoon olive oil
- 1 small onion chopped
- 3 sweet potatoes peeled and sliced
- 2 ears corn kernels sliced off
- 15 ounces black beans drained and rinsed
- 1 Tablespoon cumin
- ⅓ teaspoon garlic powder
- 1 ¼ teaspoon sea salt
- ½ teaspoon pepper
- fresh cilantro
Instructions
-
Place the brown rice in a pot with 1 ¾ cups water and a drizzle of olive oil. Bring to a boil and reduce heat to low. Cover the pan and cook on low for about 30 minutes.
-
In a large skillet, saute the onion and the sweet potatoes in the olive oil over medium heat. Cook until tender, about 20 minutes. Add the spices and stir.
-
Add the black beans and corn, and cook for about 5 minutes, until the corn is done and everything is heated through.
-
Put a scoop of rice in each bowl and top with the vegetables. Garnish with fresh cilantro.
So easy, so colorful, so good!
Follow along:
Darryl
It really is so delicious so colorful and so good! And healthy!
Caitlin
It’s hard to find fresh corn here, but I did this week at the farmers market! This looks delicious and may be a contender…but I may have to eat it straight from the cob…not sure yet :)
Lisa
I’m so obsessed with fresh corn right now, too! I’ve been adding them to salsas, salads, everything!
[email protected]
Sweet potatoes and sweet corn is a combo made in heaven! These gorgeous rice bowls look amazing, Kelly!
Dannii @ Hungry Healthy Happy
I am the exact same – I can’t get enough of sweetcorn at the moment. But combined with sweet potato…..even better!
Marisa @ Uproot from Oregon
Pinned! Looks delicious.
Karen @ lushiouseats
I am totally obsessing over corn too right now! Summer calls for more veggies in my opinion! Love this sweet potato bowl, filled with my favourite eats!
Dinnermom
I love rice bowls! Yours looks delish, especially the sweet potatoes!
Jeanette Chen
Love how easy and healthy this sounds!
Gayle @ Pumpkin 'N Spice
I definitely can’t get enough of fresh corn, either! Especially since I know that the summer is winding down, I’m trying to eat as much of it as I can. These bowls look amazing, Kelly! I love the sweet potatoes and spices in here. Delish!