Roasted Sweet Potato & Black Bean Bowl

Name: Roasted Sweet Potato & Black Bean Bowl
Prep time: 35M
Total time: 60M
Yield: 6-8 Servings
Ingredients: 2 lb. sweet potatoes, peeled and diced into 1-inch cubes; 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 tsp. GOYA® Adobo All Purpose Seasoning with Pepper; 1½ cups GOYA® Jasmine Rice; 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 onion, diced; 1 tsp. GOYA® Adobo All Purpose Seasoning with Pepper; 2 cans(15.5 oz. each) GOYA® Black Beans, drained and rinsed; ⅓ cup Greek yogurt; 1 tsp. lime zest; 2 tbsp. GOYA® Lime Juice; 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 tbsp. GOYA® Minced Garlic; 1 tsp. GOYA® Ground Cumin; 1 tsp. GOYA® Adobo All Purpose Seasoning with Pepper; ½ tsp. GOYA® Pure Honey; ¼ cup finely chopped fresh cilantro; 2 avocados, halved, pitted, peeled and sliced; 10 oz. crumbled GOYA® Queso Fresco

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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.

Total Time

60m

Prep Time:35m

Yields:6-8 Servings

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Ingredients

Roasted Sweet Potatoes

2 lb.

sweet potatoes, peeled and diced into 1-inch cubes

2 tbsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

1 tsp.

GOYA® <a href="https://goya.com/en/products/adobo-with-pepper" title="Adobo with Pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All Purpose Seasoning with Pepper</a>

Rice and Bean

1½ cups

GOYA® Jasmine Rice

Buy at Shop.goya.com

Find in-store

2 tbsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

onion, diced

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

2 cans(15.5 oz. each)

GOYA® Black Beans

Buy at Shop.goya.com

Find in-store

Cilantro Lime Dressing

⅓ cup

Greek yogurt

1 tsp.

lime zest

2 tbsp.

GOYA® Lime Juice

2 tbsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

1 tbsp.

GOYA® Minced Garlic

Find in-store

1 tsp.

GOYA® Ground Cumin

Find in-store

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

½ tsp.

GOYA® Pure Honey

Find in-store

¼ cup

finely chopped fresh cilantro

Topping

avocados, halved, pitted, peeled and sliced

10 oz.

crumbled GOYA® Queso Fresco

Find in-store

Directions

Kitchen View

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Step 1

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.

Step 2

Meanwhile, cook rice according to package directions.

Step 3

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.

Step 4

Cilantro Lime Dressing: Whisk together yogurt, lime zest, lime juice, oil, garlic, cumin, seasoning and honey. Stir in cilantro.

Step 5

Divide rice among bowls. Top with sweet potatoes and bean mixture.

Step 6

Topping: Arrange avocados over top; sprinkle with queso fresco. Drizzle with dressing. Notes: Substitute sour cream for yogurt if preferred.

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Recipe Tags

Roasted Sweet Potato & Black Bean Bowl

Prep Time: 35m

Total time: 60m

Yields: 6-8 Servings

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® <a title="Black Beans Can" href="https://goya.com/en/products/black-beans-can" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a> and aromatic GOYA® <a title="Jasmine Rice" href="https://goya.com/en/products/jasmine-rice" data-udi="https://goya.com/en/products/jasmine-rice">Jasmine Rice</a>. 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.

Ingredients

Roasted Sweet Potatoes

2 lb.

sweet potatoes, peeled and diced into 1-inch cubes

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 tsp.

GOYA® <a href="https://goya.com/en/products/adobo-with-pepper" title="Adobo with Pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All Purpose Seasoning with Pepper</a>

Rice and Bean

1½ cups

GOYA® Jasmine Rice

2 tbsp.

GOYA® Extra Virgin Olive Oil

onion, diced

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 cans(15.5 oz. each)

GOYA® Black Beans

Cilantro Lime Dressing

⅓ cup

Greek yogurt

1 tsp.

lime zest

2 tbsp.

GOYA® Lime Juice

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 tbsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Ground Cumin

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

½ tsp.

GOYA® Pure Honey

¼ cup

finely chopped fresh cilantro

Topping

avocados, halved, pitted, peeled and sliced

10 oz.

crumbled GOYA® Queso Fresco

Directions

Step 1

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.

Step 2

Meanwhile, cook rice according to package directions.

Step 3

Step 4

Cilantro Lime Dressing: Whisk together yogurt, lime zest, lime juice, oil, garlic, cumin, seasoning and honey. Stir in cilantro.

Step 5

Divide rice among bowls. Top with sweet potatoes and bean mixture.

Step 6

Topping: Arrange avocados over top; sprinkle with queso fresco. Drizzle with dressing. Notes: Substitute sour cream for yogurt if preferred.

Return

Kitchen View

Roasted Sweet Potato & Black Bean Bowl

Prep Time: 35m

Total time: 60m

Yields: 6-8 Servings

Ingredients

Roasted Sweet Potatoes

2 lb.

sweet potatoes, peeled and diced into 1-inch cubes

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 tsp.

GOYA® <a href="https://goya.com/en/products/adobo-with-pepper" title="Adobo with Pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All Purpose Seasoning with Pepper</a>

Rice and Bean

1½ cups

GOYA® Jasmine Rice

2 tbsp.

GOYA® Extra Virgin Olive Oil

onion, diced

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 cans(15.5 oz. each)

GOYA® Black Beans

Cilantro Lime Dressing

⅓ cup

Greek yogurt

1 tsp.

lime zest

2 tbsp.

GOYA® Lime Juice

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 tbsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Ground Cumin

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

½ tsp.

GOYA® Pure Honey

¼ cup

finely chopped fresh cilantro

Topping

avocados, halved, pitted, peeled and sliced

10 oz.

crumbled GOYA® Queso Fresco

Directions

Step 1

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.

Step 2

Meanwhile, cook rice according to package directions.

Step 3

Step 4

Cilantro Lime Dressing: Whisk together yogurt, lime zest, lime juice, oil, garlic, cumin, seasoning and honey. Stir in cilantro.

Step 5

Divide rice among bowls. Top with sweet potatoes and bean mixture.

Step 6

Topping: Arrange avocados over top; sprinkle with queso fresco. Drizzle with dressing. Notes: Substitute sour cream for yogurt if preferred.

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Roasted Sweet Potato & Black Bean Bowl

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Jasmine Rice

Adobo All-Purpose Seasoning with Pepper

Black Beans

Lime Juice

Minced Garlic

Ground Cumin

Pure Honey

Queso Fresco

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GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Roasted Sweet Potato & Black Bean Bowl

Ingredients

Directions

Roasted Sweet Potato & Black Bean Bowl

Ingredients

Directions

Reviews

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