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Sweet Potato and Black Bean Enchilada Rice Bowl

Prep Time 5 mins
Cook Time 30 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.