This week’s Friday Fave is bold, satisfying and now even better with a naturally sweet, hearty twist:
Mexican Black Bean & Sweet Potato Bowl
Ingredients (serves 2):
- 1 can black beans, rinsed and drained
- 1 cup cooked brown rice or quinoa
- 1 cup roasted sweet potatoes
- ½ cup corn (fresh or thawed from frozen)
- ½ cup chopped tomatoes
- ½ avocado, diced
- ¼ red onion, finely chopped
- Juice of 1 lime
- Fresh cilantro (optional but highly recommended)
- Spices: cumin, smoked paprika, chili powder
- Salt + pepper to taste
- Warm black beans in a saucepan with cumin, paprika, chili powder, salt & pepper. Add a splash of water if needed.
- If not already done, roast or cook sweet potatoes until tender (oven-baked, steamed or air-fried).
- In a bowl, layer cooked rice or quinoa as your base.
- Add black beans, sweet potatoes, corn, tomatoes, red onion and avocado.
- Squeeze lime juice over the top.
- Finish with chopped cilantro and a sprinkle of chili flakes if you love a little heat.
- Spicy + sweet flavor combo
- 100% oil-free & plant-based
- Sweet potatoes = extra fiber, vitamins & comfort
- Bright, hearty and endlessly customizable
Let me know how you build your bowl—I love seeing your creative spins!
Wishing you a flavorful, feel-good Friday.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
