Description

Rice and Bean Casserole with Sweet Potatoes is a wholesome and comforting dish that brings together the nutty flavors of brown rice, the hearty texture of black beans, and the natural sweetness of sweet potatoes. This versatile casserole is perfect for family dinners or meal prep, providing a deliciously satisfying meal packed with nutrients. With vibrant colors and a rich blend of spices, it’s an ideal choice for both gatherings and quiet nights at home. Enjoy it as a main course or as a side dish—this casserole is sure to become a favorite among family and friends.

Ingredients

Scale

1 cup long-grain brown rice
1 can (15 oz) black beans
2 medium sweet potatoes
1 medium onion
2 cloves garlic
1½ cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1 teaspoon dried oregano
Salt and pepper to taste
½ cup shredded cheese (optional)
Fresh cilantro or parsley (optional)
1 cup corn kernels
1 bell pepper
1 tablespoon lime juice
Chili flakes (optional)

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Instructions

Preheat your oven to 375°F (190°C).
Rinse the brown rice under cold water until clear. Drain the black beans.
Peel and cube sweet potatoes; chop the onion and mince the garlic.
In a skillet over medium heat, sauté onion in olive oil until translucent, then add garlic for an additional minute.
In a large bowl, combine rice, beans, sweet potatoes, sautéed onion and garlic, corn, bell pepper, vegetable broth, spices, salt, pepper, lime juice, and optional chili flakes.
Transfer the mixture to a baking dish and cover with foil. Bake for about 45 minutes. Remove foil during the last 15 minutes if using cheese.
Garnish with fresh herbs before serving warm.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 360mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 11g
Protein: 9g
Cholesterol: 0mg