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Colorful Beans + Rice

Bottom – cumin-spiced brown rice
Middle – a can of black beans with its liquid simmered with 1 large sweet potato until tender, plus cumin, salt, pepper and 1 cup of Whole Foods frozen greens and shredded jack cheese
Top – mango, red pepper, jalapeno and avocado salsa with cilantro and lime
Top topping – Greek yogurt + Cholula!
Servings 2
Author kath younger


  • For The Bowl
  • 1 cup brown rice cooked
  • 1 can black beans not drained
  • 1 large sweet potato chopped
  • 1 cup frozen greens such as spinach
  • Cumin salt, pepper to taste (about 1 tsp each)
  • For The Salsa
  • 1 small mango
  • 1 small avocado
  • 1 small red bell pepper
  • 2 tbsp chopped pickled jalapenos
  • Juice of 1 lime
  • 2 tbsp chopped fresh cilantro
  • Salt and cumin to taste about 1/2 tsp each
  • Toppings
  • Shredded jack cheese
  • Greek yogurt
  • Cholula


  • Cook rice per directions. Season with cumin.
  • Add black beans, sweet potato, and seasonings to a pot. Bring to high heat and reduce to low, simmering until sweet potatoes are soft.
  • Add greens, cover and cook for 5 more minutes. You may need to add a splash of broth or water if it's too dry. Keep heat low to prevent this.
  • Mix all salsa ingredients together and chill for 10 minutes.
  • Layer rice, beans, cheese, salt and toppings to taste!