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–+ servings
Black Bean and Rice Bowl with Greek Yogurt Cilantro Lime Dressing topped with avocado and feta.

Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1½ cups (250 g) cooked rice white or brown - or ½ heaping cup uncooked rice
  • 1 can black beans 15 oz / 400 g can or 1½ cup / 230 g cooked beans - rinsed
  • 1 pound (450 g) sweet potatoes peeled and diced
  • 1 bell pepper any color, chopped
  • 1 onion sliced
  • ½ cup (80 g) corn canned or thawed from frozen
  • ¼ cup (40 g) pickled jalapeños add less or more to taste - sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt and black pepper to taste

Cilantro Lime Sauce

  • 1 cup (240 g) Greek yogurt
  • ½ cup (8 g) fresh cilantro use parsley if preferred
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup optional - or honey
  • 1 tablespoon olive oil + more to roast the veggies
  • ½ clove garlic grated, optional
  • ½ teaspoon salt
  • 3 tablespoons water to thin

Recommended Toppings (optional)

  • 1 diced avocado + crumbed feta

  • Prep the rice: Have 1½ cups cooked rice ready.
    If you don’t have cooked rice, bring a pot of lightly salted water to a boil. Add ½ cup uncooked rice and cook according to package directions. Drain if needed and set aside.
    Step 1 Cooked rice in a pot fluffed up with a fork.
  • Roast the vegetables: Preheat oven to 400°F (200°C).
    Add 1 pound sweet potatoes (peeled and diced), 1 bell pepper (chopped), and 1 onion (sliced) to a large baking sheet.
    Drizzle with olive oil. Add 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon salt, and black pepper.
    Toss well and spread into a single layer.
    Bake for 25 to 30 minutes, until tender and lightly browned on the edges.
    Step 2 Roasted diced sweet potatoes, peppers, and onions spread on baking sheet.
  • Make the sauce: While the vegetables roast, blend 1 cup Greek yogurt, ½ cup fresh cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, ½ clove garlic, 1 tablespoon maple syrup (if using), ½ teaspoon salt, and 3 tablespoons water until creamy. Don't overblend. The dressing should be pourable.
    Step 3 Creamy green yogurt dressing blended in tall container.
  • Add beans and rice: Remove the baking sheet from the oven.
    Add 1 can black beans (drained), ½ cup corn, and ¼ cup pickled jalapeños directly to the pan.
    Season with a couple pinches of salt and black pepper. Squeeze ½ a lime over everything.
    Toss well so the rice and beans pick up the roasted flavors.
    Step 4 Rice, beans, and corn tossed with roasted vegetables on hot tray.
  • Serve: Spoon into bowls. Top with diced avocado and pickled jalapeños. Drizzle generously with the sauce. Add crumbled feta if desired. Serve warm.
    Step 5 Serving black bean and rice bowl with vibrant toppings and drizzle.
Substitutions
  • Cooked rice (white or brown) → Quinoa, farro, or even cauliflower rice.
  • Black beans → Pinto beans, chickpeas, kidney beans, or cooked lentils.
  • Sweet potatoes → Butternut squash, carrots, or kaboocha squash.
  • Bell pepper → Poblano pepper, zucchini, or extra onion.
  • Onion → Shallots, red onion, or green onions added after roasting.
  • Corn (canned or frozen) → Fresh corn, edamame, or diced tomatoes.
  • Pickled jalapeños → Fresh chili, hot sauce, or a pinch of red pepper flakes.
  • Smoked paprika + cumin → Chili powder, taco seasoning, or chipotle powder.
  • Feta (optional) → Cotija, goat cheese, shredded cheddar, or skip for dairy-free.
  • Greek yogurt → Dairy-free yogurt, sour cream, or labneh.
  • Fresh cilantro → Parsley, basil, or a mix of soft herbs.
  • Lime juice → Lemon juice or a splash of apple cider vinegar.
  • Olive oil → Avocado oil or a neutral oil.
  • Garlic (optional) → Garlic powder or omit completely.
  • Maple syrup (optional) → Honey, agave, or leave it out.
 
Tips
  • Don’t overcrowd the pan → Spread veggies in one layer so they roast, not steam. Color = flavor.
  • Let them char a little → Tender inside, browned edges outside. That’s where the flavor lives.
  • Salt at the end → Taste after tossing everything together and add one small pinch if needed.
  • Blend just until smooth → Don’t over-blend the dressing. About 3 tablespoons of water makes it perfectly pourable.
  • Toss on the hot tray → Add rice and beans while the pan is hot so they soak up the roasted bits.
  • Cut avocado last → Dice right before serving so it stays fresh and green.
  • Add feta for extra punch → A small crumble adds salty contrast and depth.
  • Cooking for mixed diets? → Serve the base as is, then let others add grilled chicken, shrimp, or extra cheese.
  • Great for leftovers → Store sauce and base separately. Reheat the base, then add fresh avocado and sauce.
  • About the sodium → The nutrition estimate includes all the seasoning and dressing, but in real life some stays on the tray, bowls, and blender, so actual intake is usually lower.
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