It’s Wednesday! I have decided that Wednesday is going to be my blog day. A spot opened up in our local parent’s day out for my daughter so it will be the perfect amount of time to get a blog out into the world for y’all each week (if all goes well with drop off for my two year old).
Today’s recipe is a special one to me. I have been cooking it for almost ten years now! My freshman year of college I started exploring the idea of eating meat free occasionally and at least having a more vegetable forward diet. I found a wonderful recipe during this time that was similar to today’s recipe but everything was wrapped up in a burrito and flavored a bit differently. I made it frequently and specifically remember making it on a holiday break when I was at home with my family. I come from a family of big time meat eaters so I remember wondering how this idea of a no meat meal would be received. I was so thrilled to see that everyone ate it, including my dad and brothers and they even thought it was yummy! Win! Over the years I changed the recipe (I don’t even remember where I got the original recipe from, this was before Pinterest y’all) a bit and we now eat it as a bowl version.
So today I give you this recipe for my southwestern sweet potato bowls with Spanish rice and black beans. Nice, tender roasted sweet potatoes full of southwestern flavor, served over a simple tomato-ey Spanish rice, black beans simmered in lime juice, and topped with all the southwestern fixins. It is a filling meal that won’t disappoint!
Yield- This will make enough for my family of 3 to have for 2 nights of dinner.
- 4 small/medium sweet potatoes
- 2 tbs olive oil or enough to lightly coat sweet potatoes
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper (if you want a little kick)
- Salt and pepper to taste
- 1.5 cups rice
- 3 cups vegetable broth or water
- 1 can diced fire roasted tomatoes
- 1 Tbs tomato paste
- 1 small yellow onion diced
- 1 can black beans
- Juice from half a lime
- Top with avocado, cilantro, and Monterey Jack cheese if desired
1. Preheat oven to 400 F. Peel and chop sweet potatoes into small cubes. Toss in a bowl with olive oil, garlic powder, chili powder, cumin, paprika, onion powder, cayenne pepper, and salt and pepper. Mix well and then spread into an even layer on a parchment paper lined baking sheet. Roast in the oven for 30 minutes, stopping halfway in between to stir around. My oven seems to be slower at times so check to make sure they aren’t browning. They should be easily penetrable with a fork.
2. While the sweet potatoes are cooking get rice going. Add rice, broth (or water), can of diced tomatoes, and tomato paste to a pot. Bring to a boil and then simmer until tender and done. Once you lower the rice to simmer add diced yellow onion and stir, then replace lid. *If you want to skip the rice you can by packaged Spanish rice. I would recommend the Zatarains brand.
3. Add black beans, lime juice, and a dash of salt to a pot and warm.
4. Once sweet potatoes and rice are done, it is time to assemble the bowls. Add a layer of Spanish rice to your bowl, next a scoop of sweet potatoes and black beans, and top with avocado, cilantro, and Monterey jack cheese if desired.
Dig in and enjoy!