If you’re looking for a simple, colorful summertime meal, try these veggie bowls! Southwestern corn and sweet potato bowls are an easy and filling meal that’s gluten free, vegan, and so tasty.
I love it when sweet corn is in season. It’s so good when it’s fresh. When Michigan corn arrives at our Farmer’s market, we eat it a lot – corn chowder, corn cakes, and just good old corn on the cob, too.
I thought I’d add some fresh corn to a veggie rice bowl, and I loved the result. With sweet potatoes, onions, black beans, spices, and cilantro, this is a very flavorful main dish recipe. You could even use this mixture to fill tacos or burritos!
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Ingredient Notes
- Corn – I liked the pop of the fresh corn in this recipe, but if corn is not in season, you can certainly use frozen corn or canned corn.
- Sweet Potatoes – You will want to peel the sweet potatoes and slice them very thin so that they cook quickly and evenly.
- Beans – I used canned black beans, but you could also use canned pinto beans or white beans if that’s what you have on hand.
- Rice – I have made these bowls with white rice and brown rice, depending on what I’m in the mood for. Either works well! If you can’t eat rice, try serving the vegetable mixture over quinoa or cauliflower rice.
Step by Step Instructions
- Cook the rice according to the package directions.
- Cook the sweet potatoes and onions in olive oil over medium heat. Add the spices.
- Once the sweet potatoes are tender, add the canned black beans and fresh corn. Cook for about 5 more minutes until everything is heated through.
- Put some rice in each bowl and top with the sweet potato and corn mixture. Garnish with cilantro if desired. Enjoy!
Serving Suggestions
Serve these sweet potato bean bowls with:
Storage
Store leftovers in an airtight container in the refrigerator. They should stay fresh for about 3 days.
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Recipe
Southwestern Corn and Sweet Potato Bowls.
Ingredients
- 1 cup Jasmine rice I've made these with both white rice and brown rice before, either is fine
- 2 Tablespoons olive oil
- 1 small onion chopped
- 3 sweet potatoes peeled and sliced thin
- 2 ears corn kernels sliced off
- 15 ounces black beans drained and rinsed
- 1 Tablespoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- fresh cilantro
Instructions
- Cook the rice of your choice according to package directions.
- In a large skillet, saute the onion and the sweet potatoes in the olive oil over medium heat. Cook until tender, about 25 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.
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!
Sarah@WholeandHeavenlyOven
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!