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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made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals
...

we’re flying back to new jersey on friday and already starting to miss it here in florida ☀️ the weather’s nice, but I’ll most miss all the time spent with our family together 🙏🏼 for the past (almost) 2 years, we’ve spent a lot of time in florida with my family and that’s been the silver lining of the pandemic 🙏🏼 right now, my grandmother is here and that time is extra special. I don’t think I’d ever have the chance to be with her for this amount of time otherwise, and I am so, so grateful for it 👵🏼💓 photos by @karlakorn 📸 ...