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If you like dishes that combine the flavorful taste of sweet and savory, this delicious Roasted Sweet Potato & Black Bean Bowl is for you! It's made with two favorites: convenient, ready-to-use GOYA® Black Beans and aromatic GOYA® Jasmine Rice. Finally, it's all served in a bowl, along with cilantro-lime dressing. Enjoy this rich combination of flavors for dinner or lunch any day of the week.
Roasted Sweet Potatoes
sweet potatoes, peeled and diced into 1-inch cubes
Rice and Bean
2 cans (15.5 oz. each)
GOYA® Black Beans, drained and rinsed
Cilantro Lime Dressing
GOYA® Lime Juice
GOYA® Minced Garlic
GOYA® Ground Cumin
GOYA® Pure Honey
finely chopped fresh cilantro
avocados, halved, pitted, peeled and sliced
crumbled GOYA® Queso Fresco
Roasted Sweet Potatoes: Preheat oven to 400°F. Toss together sweet potatoes, oil and Adobo. Bake for 20 to 25 minutes or until golden and tender.
Meanwhile, cook rice according to package directions.
Heat oil in skillet set over medium heat; cook onion and adobo for 3 to 5 minutes or until slightly softened. Stir in beans and 1/4 cup water; cook for 3 to 5 minutes or until beans are heated through.
Cilantro Lime Dressing: Whisk together yogurt, lime zest, lime juice, oil, garlic, cumin, seasoning and honey. Stir in cilantro.
Divide rice among bowls. Top with sweet potatoes and bean mixture.
Topping: Arrange avocados over top; sprinkle with queso fresco. Drizzle with dressing.
Notes: Substitute sour cream for yogurt if preferred.
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