Sweet Potato and Black Bean Enchilada Rice Bowl

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Sweet Potato and Black Bean Enchilada Rice Bowl

This easy rice bowl comes together quickly, thanks to using a pre-made sauce and pantry staples. It’s flavorful, filled with texture, and is hearty enough to satisfy your hunger, but also light enough to enjoy without needing a nap! 

Sweet Potato and Black Bean Enchilada Rice Bowl

I go through a lot of phases with certain sauces and flavors, where I crave them on everything. Usually it’s a pesto, a marinara, a romesco, or a barbecue sauce. Right now, it happens to be enchilada sauce, and I’ve been opening a jar and flying through it in a week or so!

Sweet Potato and Black Bean Enchilada Rice Bowls

Enchilada sauce is so versatile and it’s not just for making enchiladas. You may like these other recipes that use enchilada sauce:

You could use sliced avocado instead of guacamole here, but I love the creaminess that the guacamole gives this otherwise starchy dish. And if you want something slightly lighter and more protein-packed, swap the rice for quinoa!

I’d love to hear some ways you like to cook with enchilada sauce!

Recipe

Sweet Potato and Black Bean Enchilada Rice Bowl

Prep Time5 mins
Cook Time30 mins
Servings: 4 people

Ingredients

  • 2 medium sweet potatoes cubed
  • 1 tbsp extra virgin olive oil
  • salt & pepper
  • 1/2 cup enchilada sauce I love Siete Foods brand
  • 1 15.5-ounce can black beans drained & rinsed
  • 3 cups brown rice cooked
  • 1 cup guacamole
  • romaine chopped, to serve

Instructions

  • Preheat the oven to 425 degrees. Toss the sweet potatoes with olive oil and season with salt and pepper. Roast for 30 minutes or until fork tender.
  • Five minutes before potatoes are done, heat up the enchilada sauce in a small pot or skillet. Add the cooked sweet potatoes and beans to the warmed sauce, stir, and let warm up for 2 minutes. Set aside.
  • Divide the rice into bowls and top with the enchilada mixture. Top with guacamole and romaine. Serve.

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4 comments

Anonymous says:
Made this tonight as a quick weeknight dinner and it was a hit! Can't wait to try more of your recipes.
Meaghan says:
We LOVE to hear this!! Let us know what else you try!
Anonymous says:
Seriously SO GOOD and so easy! Loved this as a simple one to deconstruct for the kiddos too. Took the sweet potatoes and black beans out for them before mixing in the spicier sauce.
Meaghan says:
This is so great to hear!!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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