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southwestern sweet potato corn bowl

Southwestern Corn and Sweet Potato Bowls.

Kelly Roenicke
If you're looking for a simple, tasty dinner, try this recipe for corn, sweet potatoes, black and black beans over rice. It's hearty and flavorful!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 537 kcal

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.

Notes

Store leftovers in the refrigerator. They should stay fresh for about 3 days.
You can also use this veggie filling for tacos or burritos.

Nutrition

Calories: 537kcalCarbohydrates: 100gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 392mgPotassium: 1082mgFiber: 16gSugar: 8gVitamin A: 24076IUVitamin C: 6mgCalcium: 115mgIron: 5mg
Keyword easy
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