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–+ servings

Rice and Bean Casserole with Sweet Potatoes

A wholesome, hearty dish that combines black beans and sweet potatoes for a nutritious and satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 cup long-grain brown rice
  • 1 can (15 oz) black beans drained
  • 2 medium sweet potatoes peeled and cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1.5 cups 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
  • 0.5 cup shredded cheese optional
  • Fresh cilantro or parsley for garnish
  • 1 cup corn kernels
  • 1 tablespoon lime juice
  • Chili flakes to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube sweet potatoes, toss with olive oil, salt, pepper, and smoked paprika. Roast for 25-30 minutes.
  3. In a skillet, heat olive oil and sauté chopped onion for 5 minutes, then add minced garlic and cook for 1 more minute.
  4. In a bowl, combine cooked sweet potatoes, sautéed onions and garlic, drained black beans, corn, bell pepper, cumin, oregano, turmeric, salt, and pepper.
  5. Spread rice in a greased baking dish, pour vegetable broth over it, then layer sweet potato mixture on top. Add cheese if using.
  6. Cover with foil and bake for 30-35 minutes. Remove foil in the last 10 minutes.
  7. Let cool for a few minutes, drizzle lime juice on top, and garnish with cilantro or parsley before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 6gFiber: 8g

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