Description
This Cajun Sweet Potato Rice Bowl is a flavorful, wholesome meal featuring roasted spicy sweet potatoes, fluffy rice, creamy avocado, and warm black beans, all brought together with a smooth tahini drizzle. Perfect for a quick, nutritious, and satisfying weeknight dinner that balances spicy, savory, and creamy elements.
Ingredients
Scale
Vegetables
- 2 sweet potatoes, peeled and cubed
- 1 cup chopped onions
- 2 bell peppers, chopped
- 1 avocado, cubed
Grains & Legumes
- 1 1/2 cups uncooked rice
- 1 can black beans, drained and rinsed
Seasonings & Condiments
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1/3 cup tahini
Instructions
- Cook the rice: Prepare the rice according to the package instructions, ensuring it is fully cooked and fluffy. Set aside to keep warm.
- Roast the sweet potatoes: Preheat your oven to 415°F (approximately 210°C). Toss the cubed sweet potatoes with olive oil, Cajun seasoning, salt, and pepper until evenly coated. Spread them out on a parchment paper-lined baking sheet in a single layer. Roast in the preheated oven for about 20 minutes or until tender and slightly caramelized on the edges.
- Warm the black beans: Heat a skillet over medium heat with a small drizzle of olive oil. Add the drained and rinsed black beans, warming them gently until heated through, stirring occasionally.
- Assemble the bowls: Start by placing a base of the cooked rice in each bowl. Layer on the roasted sweet potatoes and warmed black beans. Top with fresh avocado cubes and drizzle generously with tahini sauce to add a creamy, nutty finish.
Notes
- For extra protein, consider adding grilled chicken or tofu.
- You can substitute quinoa or brown rice for a gluten-free alternative.
- If tahini is not available, a drizzle of plain yogurt or a squeeze of lime juice can complement the flavors well.
- Adjust the Cajun seasoning amount depending on your spice preference.
- This bowl can be served warm or at room temperature, making it great for meal prep.
