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Home » Dairy Free » Southwestern Corn and Sweet Potato Bowls.

Southwestern Corn and Sweet Potato Bowls.

Aug 27, 2014 · Modified: Nov 1, 2017 by Kelly Roenicke · 10 Comments

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Southwestern corn and sweet potato bowls are an easy and filling summer meal. This recipe is vegan, gluten free, and so tasty!

corn and sweet potato bowls

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?

southwestern corn sweet potato bowls

Disclosure: This post contains affiliate links.

Fresh corn, black bean, and sweet potato rice bowls. #vegan and #glutenfree
5 from 1 vote
Print

Southwestern Corn and Sweet Potato Bowls.

An easy dinner - corn, sweet potatoes, black and black beans over rice.
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 487 kcal
Author Kelly Roenicke

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
  • â…“ teaspoon garlic powder
  • 1 ¼ teaspoon sea salt
  • ½ teaspoon pepper
  • fresh cilantro

Instructions

  1. 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.
  2. 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.
  3. Add the black beans and corn, and cook for about 5 minutes, until the corn is done and everything is heated through.
  4. Put a scoop of rice in each bowl and top with the vegetables. Garnish with fresh cilantro.
Nutrition Facts
Southwestern Corn and Sweet Potato Bowls.
Amount per Serving
Calories
487
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Sodium
 
787
mg
34
%
Potassium
 
931
mg
27
%
Carbohydrates
 
93
g
31
%
Fiber
 
14
g
58
%
Sugar
 
5
g
6
%
Protein
 
16
g
32
%
Vitamin A
 
13850
IU
277
%
Vitamin C
 
4.4
mg
5
%
Calcium
 
98
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

So easy, so colorful, so good!

Sweet potato, black bean, and fresh corn rice bowls. #glutenfree #vegan

 

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Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    June 17, 2018 at 2:10 pm

    5 stars
    It really is so delicious so colorful and so good! And healthy!

    Reply
  2. Caitlin

    August 28, 2014 at 3:58 pm

    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 :)

    Reply
  3. Lisa

    August 28, 2014 at 11:49 am

    I’m so obsessed with fresh corn right now, too! I’ve been adding them to salsas, salads, everything!

    Reply
  4. Sarah@WholeandHeavenlyOven

    August 27, 2014 at 11:13 pm

    Sweet potatoes and sweet corn is a combo made in heaven! These gorgeous rice bowls look amazing, Kelly!

    Reply
  5. Dannii @ Hungry Healthy Happy

    August 27, 2014 at 1:33 pm

    I am the exact same – I can’t get enough of sweetcorn at the moment. But combined with sweet potato…..even better!

    Reply
  6. Marisa @ Uproot from Oregon

    August 27, 2014 at 10:00 am

    Pinned! Looks delicious.

    Reply
  7. Karen @ lushiouseats

    August 27, 2014 at 9:37 am

    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!

    Reply
  8. Dinnermom

    August 27, 2014 at 9:29 am

    I love rice bowls! Yours looks delish, especially the sweet potatoes!

    Reply
  9. Jeanette Chen

    August 27, 2014 at 8:43 am

    Love how easy and healthy this sounds!

    Reply
  10. Gayle @ Pumpkin 'N Spice

    August 27, 2014 at 8:18 am

    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!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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