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Fresh corn, black bean, and sweet potato rice bowls. #vegan and #glutenfree

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


  • 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
  • 1/3 teaspoon garlic powder
  • 1 1/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • fresh cilantro


  1. Place the brown rice in a pot with 1 3/4 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 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 787mg34%
Potassium 931mg27%
Carbohydrates 93g31%
Fiber 14g58%
Sugar 5g6%
Protein 16g32%
Vitamin A 13850IU277%
Vitamin C 4.4mg5%
Calcium 98mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.