Easy Cajun Sweet Potato Rice Bowl with Black Beans

Easy Cajun Sweet Potato Rice Bowl with Black Beans is a hearty, comforting meal that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to perfectly seasoned, fluffy rice every time. The warm, spicy aroma will fill your kitchen and make your mouth water. Try it with my Easy Baked Sea Bass for a complete meal. If you love recipes like this, you’ll also enjoy Easy Baked Sea Bass with Olives and Cherry Tomatoes and Easy Crock Pot Crack Chicken Recipe for Busy Weeknights.

What You'll Need for Easy Cajun Sweet Potato Rice Bowl with Black Beans

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups long grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• Optional: Chopped fresh cilantro
• Optional: Diced avocado
• Optional: Sour cream or Greek yogurt
• Optional: Lime wedges

How to Make Easy Cajun Sweet Potato Rice Bowl with Black Beans

1. Cook the rice: Combine rice, 4 cups of water, and a pinch of salt in a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
2. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened. Add sweet potatoes, Cajun seasoning, smoked paprika, garlic powder, and onion powder. Cook for 5-7 minutes, stirring occasionally.
3. Add the beans: Stir in the black beans and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
4. Combine and serve: Fluff the cooked rice with a fork and divide it among bowls. Top with the sweet potato and bean mixture. Add your favorite toppings and serve immediately.

Storing & Reheating Easy Cajun Sweet Potato Rice Bowl with Black Beans

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: The rice and sweet potatoes can be cooked ahead of time and reheated before serving.

Freezing Easy Cajun Sweet Potato Rice Bowl with Black Beans

Freeze individual portions for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a quicker meal, use leftover rice and sweet potatoes.
• Best substitution: Substitute the sweet potatoes with butternut squash for a similar texture and flavor.
• Make-ahead: The rice and sweet potatoes can be cooked ahead of time and reheated before serving.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If the rice becomes mushy, start with fresh rice next time.

Easy Cajun Sweet Potato Rice Bowl with Black Beans

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 cups long grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced

Seasonings

• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil

Optional Toppings

• Chopped fresh cilantro
• Diced avocado
• Sour cream or Greek yogurt
• Lime wedges

Instructions

1. Cook the rice: Combine rice, 4 cups of water, and a pinch of salt in a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
2. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened. Add sweet potatoes, Cajun seasoning, smoked paprika, garlic powder, and onion powder. Cook for 5-7 minutes, stirring occasionally.
3. Add the beans: Stir in the black beans and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
4. Combine and serve: Fluff the cooked rice with a fork and divide it among bowls. Top with the sweet potato and bean mixture. Add your favorite toppings and serve immediately.

Notes

• Chef tip: For a quicker meal, use leftover rice and sweet potatoes.
• Best substitution: Substitute the sweet potatoes with butternut squash for a similar texture and flavor.
• Make-ahead: The rice and sweet potatoes can be cooked ahead of time and reheated before serving.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If the rice becomes mushy, start with fresh rice next time.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: The rice and sweet potatoes can be cooked ahead of time and reheated before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 12g
• Fat: 7g
• Carbs: 78g
• Fiber: 10g
• Sugar: 6g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Cajun Sweet Potato Rice Bowl with Black Beans FAQs

A Warm Final Note

I can’t wait for you to try Easy Cajun Sweet Potato Rice Bowl with Black Beans and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!