Southwest Sweet Potato Bowls
Served over rice and packed with sweet potato, black beans and corn, then tossed with a fresh and tangy chili lime dressing, these Southwest Sweet Potato Bowls will keep you nice and full for hours. They are delicious served hot and fresh, or can easily be made ahead of time to save time on busy week nights.
Why Make Southwest Sweet Potato Bowls?
These bowls are so versatile! I can serve them for dinner for a hearty, but fresh tasting meal. When I want to add some extra protein, I top them with grilled chicken, steak or salmon.
I can also make the sweet potato mixture ahead of time, and then simply reheat it, and quickly cook the rice before I am ready to serve. This comes in especially handy on weeknights when we have lots of homework and activities.
Or, I can make a big batch of these bowls early and the week, divide into individual portions, and have them for quick lunches. They are honestly good served warm OR cold like a deli salad. This dish almost seems to get better and better the longer it sits in the dressing.
What ingredients do you need for the Sweet Potato Bowls?
- red onion
- sweet potato
- canned corn
- canned black beans
- olive oil (I love this one)
- pico de gallo (I buy it premade in the deli section at my grocery store)
- paprika
- cumin
- garlic powder
- chili lime seasoning like this one or this one)
- salt and pepper
- lime juice
- brown rice
- cilantro (optional)
How do you make Southwest Sweet Potato Bowls?
Ok! I know this looks like a lot of ingredients, but I promise, after its prepped, you basically just all toss them in a bowl, so its pretty easy. However, I would recommend getting everything out that you will need, and laying it out on the counter so its easy to see and grab. It will help cut the stress of cooking.
Preheat oven to 400 degrees,
Start by peeling your sweet potato and dicing it up into pieces approx 1″ in size. You will need one large potato (or two smaller ones) to get to 2 heaping cups.
Chop the red onion. You will want 1 cup.
In a large bowl, combine the sweet potato and onion. Add 2T of olive oil, 1/4 t cumin, 1/4t salt and 1/4t of pepper. Toss until everything is evenly coated.
Pour onto a sheet pan and roast at 400 degrees for 20-25 minutes or until the potato is tender.
Meanwhile, using the same bowl, mix the dressing first. Combine 2T olive oil, 1/2t salt, 1/4t pepper, 1/2t cumin, 1/4t paprika, 1/4t garlic powder, 1t chili lime seasoning and the juice of 1/2 a lime (approx 1T). Wisk together to combine.
Next, add into the bowl, 1 can of corn (drained), 1 can of black beans (rinsed and drained) and 1 cup of pico de gallo, Mix to combine everything with the chili lime dressing.
Set the bowl aside and make the brown rice. You will want 4 cups of cooked rice.
Pull the potatoes and onions out of the oven and add them to the bowl with the bean and dressing mixture. Give everything a really good stir to make sure its all combined.
To serve, scoop 1 cup of rice into each bowl. Top rice with a heaping cup of the sweet potato mixture. This recipe makes 4 servings.
Optional: sprinkle with chopped cilantro as a garnish.
Store leftovers in an airtight container in the fridge for up to 5 days.
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Southwest Sweet Potato Bowls
Equipment
- 1 large bowl
- 1 cookie sheet or roasting pan
Ingredients
Sweet Potato Mixture
- 1 c red onion diced
- 2 c sweet potato heaping cups, diced
- 2 T olive oil
- 1/2 t cumin
- 1/4 t salt
- 1/4 t pepper
- 1 can corn drained
- 1 can black beans rinsed and drained
- 1 c pico de gallo
Chili Lime Dressing
- 2 T olive oil
- 1/2 t salt
- 1/4 t pepper
- 1/4 t cumin
- 1/4 t paprika
- 1/4 t garlic powder
- 1 t chili lime seasoning
- 1 T lime juice (juice half a lime)
- 4 c brown rice cooked
Instructions
- Preheat oven to 400 degrees,
- Start by peeling and dicing the sweet potato up into pieces approx 1" in size. . You will need one large (or two smaller potatoes) to get to 2 heaping cups.
- Chop the red onion. You will want 1 cup.
- In a large bowl, combine the sweet potato and onion. Add 2T of olive oil, 1/4 t cumin, 1/4t salt and 1/4t of pepper. Toss until everything is evenly coated.
- Transfer onto a sheet pan and roast at 400 degrees for 20-25 minutes or until the potato is tender.
- Meanwhile, using the same bowl, mix the dressing first. Combine 2T olive oil, 1/2t salt, 1/4t pepper, 1/2t cumin, 1/4t paprika, 1/4t garlic powder, 1t chili lime seasoning and the juice of 1/2 a lime (approx 1T). Wisk together to combine.
- Next, add into the bowl, 1 can of corn (drained), 1 can of black beans (rinsed and drained) and 1 cup of pico de gallo, Mix to combine everything with the chili lime dressing.
- Set the bowl aside and make the brown rice. You will want 4 cups of cooked rice.
- Pull the potatoes and onions out of the oven and add them to the bowl with the bean and dressing mixture. Give everything a really good stir to make sure its all combined.
- To serve, scoop 1 cup of rice into each bowl. Top with a heaping cup of the sweet potato mixture. This recipe makes 4 servings.
- Optional: topped with chopped cilantro as a garnish
