Cuban-Style Black Bean & Sweet Potato Bowl
1:00

Black beans and rice are a foundation of Cuban home cooking, and for good reason — the combination is inexpensive, filling, and endlessly adaptable. This bowl builds on that base with roasted sweet potato for natural sweetness and a squeeze of lime and cilantro to keep everything bright. It's a meal that holds up well made ahead, which makes it a genuinely useful lunch for a week that's already busy, not just a nice idea for a Sunday. 

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 4

Meal Type: Lunch
Health Tags: Cardiac

Ingredients:

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 can (15 oz) low-sodium black beans, drained and rinsed
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked brown rice or white rice
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Sliced avocado, for serving (optional)
  • Salt and black pepper to taste

Instructions:

  1. 2 medium sweet potatoes, peeled and cubed
  2. 2 tablespoons olive oil, divided
  3. 1 teaspoon ground cumin
  4. 1 teaspoon smoked paprika
  5. ½ teaspoon dried oregano
  6. 1 can (15 oz) low-sodium black beans, drained and rinsed
  7. 1 small red onion, diced
  8. 2 cloves garlic, minced
  9. 2 cups cooked brown rice or white rice
  10. Juice of 1 lime
  11. ¼ cup fresh cilantro, chopped
  12. Sliced avocado, for serving (optional)
  13. Salt and black pepper to taste

Notes & Substitutions:

  • Renal note: Reduce sweet potato and black beans as described in the metadata block above, filling in with extra rice or bell pepper to keep the bowl satisfying.
  • Add protein: Shredded rotisserie chicken or a fried egg on top turns this into a heartier meal.
  • Storage: Keeps in the refrigerator up to 4 days. Store avocado separately and add just before eating to prevent browning.

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