Mexican Rice Bowl

Having recently embarked on a primarily plant based diet (we do eat seafood occasionally), it is a learning experience to come up with delicious new dishes that are not pasta based, or resemble a soup or chili which have been my plant based favorites in the past. I am working hard to incorporate grains and beans into our diet in place of meat and poultry and have found that in over a month and a half of this new eating adventure we do not miss meat at all. Since we are presently living in Italy, our meals tend towards Italian cuisine, but every once in a while I crave something Asian or Mexican. It can be challenging finding the ingredients for cuisines other than Italian here, so compromise is always necessary.

I recently decided I would make a vegetarian Mexican rice bowl, or a burrito bowl if you want to call it that. I used whole grain rice, black beans, red peppers, onions, and roasted diced sweet potatoes. Cilantro is not to be found anywhere, so I simply used parsley although cilantro would have added a little extra authenticity. I made my own guacamole, pico de gallo, and used a dollop of fat free Greek yogurt (I love Fage brand) in place of sour cream. With lots of seasoning, this dish was really tasty and I certainly would make it again. You could also serve the rice/bean/potato mixture in wraps if you wanted something different.

Why Healthy

    • Brown rice brown rice as an excellent source of manganese, fiber, and a good source of the minerals selenium and magnesium.
    • Black beans are high in fiber and a good source of low fat protein.
    • Sweet potatoes are true superstars. They’re loaded with carotenoids, vitamin C, potassium, and fiber.


Mexican Rice Bowl

Yield: Serves 4 - 6

Prep Time: 15 mins

Cook Time: 40 mins


Sweet Potatoes:
2 Medium Sweet Potatoes, Peeled & Cut Into 1-inch Dice
2 Tablespoons Olive Oil
1/2 Teaspoon Chipotle Chili Pepper
1/2 Teaspoon Ground Cumin
Salt & Pepper To Taste
Black Beans & Rice:
3 Tablespoons Olive Oil
1 Medium Onion Diced
1 Red Bell Pepper, Cored & Diced
3 Cups Cooked Brown Rice
1 Minced Red Chili Pepper
1 1/2 Teaspoons Ground Cumin
Salt & Pepper To Taste
1/3 Cup Chopped Parsley or Cilantro
2 Cups Cooked Black Beans
To Serve:
Homemade Guacamole,
Homemade Pico de Gallo
Greek Yogurt or Sour Cream
Wedges of Lime


Preheat oven to 425 degrees F.
Toss the diced sweet potatoes with the oil and spices and arrange on a large baking sheet.
Bake for 25 minutes, turning halfway, or until the potatoes are tender and lightly browned.
In a large skillet, heat the oil over medium heat and cook the onion and pepper until just tender, about 5 to 6 minutes.
Add the rice, chili peeper, cumin, salt and pepper, and cook, stirring continuously until the rice is heated through, about 5 minutes.
Add the parsley and black beans and cook until piping hot.
Toss with the roasted sweet potatoes, and serve in individual bowls topped with a scoop of guacamole, pico, and yogurt on each bowl.
Offer lime wedges at the table.


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