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Rice and Bean Casserole with Sweet Potatoes

Rice and Bean Casserole with Sweet Potatoes
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Indulge in the heartwarming flavors of our Rice and Bean Casserole with Sweet Potatoes, a dish designed to bring comfort and nourishment to your family table. This wholesome casserole combines creamy sweet potatoes, protein-packed black beans, and vibrant vegetables, creating a dish that is as nutritious as it is delicious. Perfect for busy weeknights or meal prep, this recipe allows you to enjoy hearty servings throughout the week. With its customizable ingredients and delightful spices, it’s sure to please everyone at the table.

Ingredients

Scale
  • 1 cup long-grain brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • ½ cup shredded cheese (optional)
  • Fresh cilantro or parsley (for garnish)
  • 1 cup corn kernels
  • 1 bell pepper, chopped
  • 1 tablespoon lime juice
  • Chili flakes (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Prepare your sweet potatoes by peeling and cubing them; chop the onion and mince the garlic.
  2. In a bowl, toss cubed sweet potatoes with olive oil and spices. Spread on a baking sheet and roast for about 25 minutes until tender.
  3. Sauté chopped onion and garlic in a skillet over medium heat until soft (about 5 minutes).
  4. In a large bowl, combine cooked rice, roasted sweet potatoes (cooled), black beans, corn kernels, chopped bell pepper, vegetable broth, lime juice, salt, and pepper. Mix well.
  5. Transfer to an oven-safe baking dish, top with cheese if desired. Cover with foil and bake for 30-35 minutes; uncover for the last 10 minutes.
  6. Let cool slightly before garnishing with cilantro or parsley.

Nutrition

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