I love a good rice bowl, especially when I can throw a bunch of simple ingredients together and somehow end up with a meal that feels way more exciting than the effort I put into it. These Black Bean and Sweet Potato Rice Bowls with Ginger Tahini Sauce are exactly that.
Roasted sweet potatoes, black beans, and corn are served over rice with avocado and scallions, but the ginger tahini sauce is what really makes the whole thing. It’s creamy, tangy, slightly sweet, and has just enough fresh ginger and garlic.
Why You’ll Love These Black Bean and Sweet Potato Rice Bowls
There’s a lot going on in these bowls without a complicated ingredient list. The sweet potatoes get slightly caramelized in the oven, while the black beans and corn make the bowls hearty and filling.
They’re also great for meal prep. You can make the rice, roasted sweet potato mixture, and ginger tahini sauce ahead of time and assemble everything when you’re ready to eat.
But really, make the sauce. The sauce is the best part.
Ingredients
For the Sweet Potato and Black Bean Bowls
- 1 cup rice, plus ingredients needed according to package directions
- 4 cups peeled and chopped sweet potatoes, cut into 1-inch pieces (about 2 large sweet potatoes or 1 1/2 pounds)
- 1/4 cup olive oil, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- Chopped scallions
- Avocado, sliced or diced
For the Ginger Tahini Sauce
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon cold water
- 1 teaspoon freshly grated ginger
- 1 teaspoon agave nectar
- 1 clove garlic, pressed
- Coarse kosher salt, to taste
How to Make Black Bean and Sweet Potato Rice Bowls
1. Prep the Sweet Potatoes
Preheat the oven to 425°F.
Peel the sweet potatoes and chop them into approximately 1-inch pieces.
Drain and rinse the black beans and allow them to dry while you prepare everything else. Drain the corn and set aside.
2. Cook the Rice
Prepare 1 cup of rice according to the package directions.
Once cooked, set the rice aside while the sweet potatoes roast.
3. Roast the Sweet Potatoes
Add the chopped sweet potatoes to an extra-large rimmed sheet pan.
Drizzle with 3 tablespoons olive oil and season with paprika, chili powder, salt, and pepper. I use about 3/4 teaspoon salt and 1/2 teaspoon pepper, but you can adjust this to taste.
Toss everything together and spread the potatoes into an even layer. Try not to overcrowd the pan so the potatoes have a chance to get those delicious browned edges instead of steaming.
Roast for 15 minutes.
4. Add the Black Beans and Corn
Remove the sheet pan from the oven and toss the sweet potatoes.
Add the rinsed and dried black beans and drained corn. Drizzle with the remaining olive oil as needed and toss everything together.
Return the sheet pan to the oven and continue roasting until the sweet potatoes are tender and lightly browned, about 15 to 20 additional minutes.
5. Make the Ginger Tahini Sauce
While everything finishes roasting, make the sauce.
Combine the tahini, olive oil, lemon juice, cold water, grated ginger, agave nectar, and pressed garlic in a small bowl.
Whisk everything together until smooth and creamy, then season with coarse kosher salt to taste.
Tahini sauce can thicken quickly, so if yours is a little too thick to drizzle, add more cold water about a teaspoon at a time until you get the consistency you want.
Assemble Your Rice Bowls
Divide the cooked rice between bowls.
Pile on the roasted sweet potatoes, black beans, and corn.
Top everything with fresh avocado and chopped scallions before drizzling the ginger tahini sauce over the entire bowl.
And don’t be shy with the sauce. This is not the time for a tiny decorative drizzle.
Easy Substitutions and Add-Ins
Rice is my go-to for these bowls, but you can easily substitute quinoa, brown rice, farro, or another favorite grain.
You could also add spinach or mixed greens, cilantro, pumpkin seeds, or another roasted vegetable.
Want some heat? Add sliced jalapeños, crushed red pepper, or a drizzle of your favorite hot sauce.
You can also add a protein if you want, but between the black beans, sweet potatoes, rice, and avocado, I find these bowls plenty satisfying as they are.
Meal Prep Tips
These black bean and sweet potato rice bowls are an easy option for meal prepping lunches or dinners.
Prepare the rice and roasted sweet potato mixture and store them in separate airtight containers in the refrigerator. Keep the ginger tahini sauce in its own container.
When you’re ready to eat, reheat the rice and sweet potato mixture and then add the sauce, avocado, and scallions.
I recommend cutting the avocado right before serving so it stays fresh.
Frequently Asked Questions
Can I make black bean and sweet potato rice bowls ahead of time?
Yes. The rice, roasted sweet potatoes, black beans, corn, and ginger tahini sauce can all be prepared ahead of time. Store the components separately and assemble the bowls when you’re ready to eat. Add the avocado just before serving.
What rice is best for sweet potato rice bowls?
Use whatever rice you like or already have in the pantry. White rice, jasmine rice, basmati rice, and brown rice all work well. You can also substitute quinoa or another grain.
Can I use frozen corn?
Yes. Frozen corn works well in these bowls. Thaw it first and remove as much excess moisture as possible before adding it to the sheet pan.
Do I have to peel the sweet potatoes?
No. You can leave the skin on if you prefer. Just scrub the sweet potatoes well before chopping them into 1-inch pieces.
What does tahini taste like?
Tahini is made from ground sesame seeds and has a creamy, nutty, slightly earthy flavor. In this ginger tahini sauce, the lemon, fresh ginger, garlic, and agave help balance the tahini and give the sauce a brighter flavor.
What can I substitute for agave nectar?
If you don’t have agave nectar, maple syrup or honey can be used instead. Maple syrup is the better option if you want to keep the recipe vegan. You only need a little sweetness to balance the lemon, ginger, garlic, and tahini.
How do I thin tahini sauce?
If your ginger tahini sauce is too thick, whisk in cold water one teaspoon at a time until it reaches your desired consistency. Tahini can sometimes look thicker when you first add liquid, so keep whisking until the sauce becomes smooth.
Are black bean and sweet potato rice bowls vegetarian?
Yes. This recipe is vegetarian and vegan as written. Just make sure any additional toppings or substitutions you use are also vegan if that is important to you.
What else can I add to a sweet potato rice bowl?
These bowls are really easy to customize. Try adding cilantro, spinach, mixed greens, pumpkin seeds, jalapeños, salsa, shredded cabbage, or another favorite roasted vegetable.
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