Sometimes you just crave a meal that feels rich and comforting, but you don’t have all afternoon to spend over the stove, right? Trust me, I get it. Feeding my family wholesome, nourishing food is my top priority, but life moves fast! That’s why I developed this incredible Gluten-Free Sweet Potato Black Bean Bowl. It takes those cozy, satisfying flavors we love—think perfectly spiced roasted sweet potatoes and homemade sauce—and packages them into one simple bowl that’s ready in about an hour. It’s exactly what I strive for at Sena Recipes: modern comfort food that honors tradition while fitting right into your busy schedule!
Why This Gluten-Free Sweet Potato Black Bean Bowl Works for Families
I hear from so many families who struggle to find meals that check all the boxes: gluten-free, plant-forward, full of flavor, and quick enough for a Tuesday night dinner. Well, this bowl is my answer! Everything about this recipe, from the spiced potatoes to the simple sauce, is designed to satisfy everyone at the table. It’s hearty, so you feel genuinely nourished after eating it.
This is also a superstar when it comes to planning ahead. If you’re big into Gluten Free Meal Prep, this recipe shines. You can make the sauce and cook your rice way ahead of time. You just toss those glorious potatoes in the spices and roast them while you tackle other things!
Quick Assembly for Busy Weeknights
Honestly, seeing this come together in right around 60 minutes always surprises me! While the potatoes are roasting in the oven for 25 minutes, you can easily get your rice heated up with the beans and onions on the stovetop. It’s all about multitasking the separate components so you aren’t just standing and stirring the whole time. Practicality is key in my kitchen!
Nutrient-Dense Ingredients in Your Gluten-Free Sweet Potato Black Bean Bowl
We get such a great balance here. You have the complex carbohydrates from the sweet potatoes and brown rice, which give you slow-releasing energy to keep everyone full past dinner time. Then, the black beans step right up to provide that excellent plant-based protein. It’s clean eating that doesn’t feel restrictive at all!
Gathering Ingredients for Your Gluten-Free Sweet Potato Black Bean Bowl
Okay, let’s talk about what you need to pull this wonderful little bowl together. I always layout all my ingredients before I start—it’s called *mise en place*, and it keeps me from running around looking for the oregano while my roux is about to burn! Don’t worry, this list looks huge, but it’s actually just three main component groups. Remember, we are keeping this strictly gluten-free, so pay attention to that flour choice.
For the Spiced Sweet Potatoes
- 4 cups sweet potatoes cubed into 1 inch cubes (that’s about 2 small-to-medium sweet potatoes)
- 1 to 2 tablespoons olive oil, avocado oil, or neutral oil of your choice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt (remember, you can always add more later!)
For the Rice and Bean Base
- Use 2 tablespoons olive oil or your favorite oil, divided
- 1 cup yellow onion, diced small
- 1 (15 oz) can black beans, rinsed and drained well
- 2 cups cooked and warm brown rice
- 1 cup already prepared salsa (your favorite jarred salsa is perfect)
- 2 tablespoons jalapeño, seeded and finely chopped (optional, but I love the kick!)
- A squeeze of fresh lime juice (if you want that extra tang at the end)
For the Quick Gluten-Free Enchilada Sauce
This little sauce is the star, seriously! Make sure you grab the GF flour blend here.
- 3 tablespoons olive oil
- 3 tablespoons gluten-free all-purpose flour
- 2 teaspoons ground chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅳ teaspoon ground cinnamon (don’t skip this secret warmer!)
- 2 tablespoons gluten-free plain tomato paste
- 2 cups gluten-free vegetable broth
- 1 teaspoon apple cider vinegar
- Black pepper to taste
Step-by-Step Instructions for the Gluten-Free Sweet Potato Black Bean Bowl
Now for the fun part—putting it all together! Remember what I always say? Following the steps, especially for roasting and sauce-making, ensures you get that perfectly balanced flavor that makes this such a great Easy Dinner Recipe. Don’t rush the roasting time; that’s where the sweetness develops!
Roasting the Sweet Potatoes
First things first, get your oven fired up to 400 degrees F. Remember to line a rimmed baking sheet with parchment paper—it makes cleanup a breeze! Take your cubed sweet potatoes and toss them in a bowl with about one tablespoon of oil, the cumin, chili powder, and salt we set aside. Make sure they are all coated nicely. Spread those seasoned beauties out on the baking sheet so they aren’t crowded; they need space to roast, not steam! Pop them in for about 25 minutes, or until the edges start to look a little crispy. Once they’re done, just set them aside so they stay warm.
Preparing the Rice and Bean Base
While those potatoes are doing their thing, grab a large skillet and heat 2 tablespoons of oil over medium heat. Add your diced onion and let it cook down until it’s nice and tender—you want translucent, not brown, so stir it every now and then for about 5 to 7 minutes. Now, toss in that chopped jalapeño and let it cook for just another minute or two until you can smell it. Next, stir in your cooked, warm brown rice, the rinsed black beans, and your 1 cup of salsa. Let that simmer together for about 7 to 10 minutes so all those flavors get cozy. Once it’s heated through, take it off the heat and give it a little squeeze of lime juice if you like extra zing!
Making the Flavorful Enchilada Sauce
This sauce is worth the small effort, I promise! Measure out your gluten-free flour and all your spices (chili powder, cumin, cinnamon, etc.) into a small bowl near the stove. In a medium pot, warm up your 3 tablespoons of oil until it shimmers. Now, whisk in your flour and spice mix all at once. You’re making a quick roux here, so cook it with constant whisking for about one minute until it smells nutty and deep, not raw. Now, the important part: Whisk in the tomato paste, and then *slowly* start pouring in the broth while you whisk constantly. This stops any lumps from forming! Let the sauce simmer gently for five minutes until it thickens up nicely, then take it off and whisk in that teaspoon of apple cider vinegar and season with pepper. This is a great example of clean eating that doesn’t compromise on taste.
Assembling Your Gluten-Free Sweet Potato Black Bean Bowl
Time to build your bowl! Grab your serving dishes. Start with a generous scoop of the warm rice and bean mixture right in the center. Top that with a good helping of those perfectly spiced, roasted sweet potatoes. Then, slice up half an avocado for healthy fat and creamy texture—I can’t eat this without avocado, it just isn’t right! Finish it off with a sprinkle of fresh, chopped cilantro over the top for color and freshness. You can serve the lovely enchilada sauce either drizzled right over the top or on the side for dipping, along with that gluten-free tortilla if you’re using one.
Tips for the Best Gluten-Free Sweet Potato Black Bean Bowl
Getting this bowl just right is all about a couple of small cooking secrets I picked up over the years. You want those sweet potatoes to be tender on the inside but have those gorgeous, slightly crispy baked edges, right? Don’t pile them onto the baking sheet! Give them space so the hot air can circulate around every cube. That single layer is crucial for achieving that perfect roasted texture.
When you’re making that wonderful enchilada sauce, the key to keeping it smooth is patience when adding the broth. Whisk constantly while pouring slowly! If you dump the liquid in fast, you’ll end up with little lumps of flour, and nobody wants lumpy sauce on their easy dinner. A little attention during the whisking phase makes all the difference in the final, silky texture.
Also, don’t forget that splash of apple cider vinegar at the very end of the sauce-making! It sounds weird, but trust me, it brightens up all those deep chili flavors beautifully. A little pop of acid really wakes up the whole bowl.
Variations for Your Gluten-Free Sweet Potato Black Bean Bowl
One of the best things about dishes like this bowl is how flexible they are! Because the base of sweet potato, rice, and beans is so sturdy and flavorful, it stands up really well to swaps and additions. If you’re planning this for a substantial Gluten Free Dinner and need a little more staying power, don’t be shy about introducing some extra protein.
Since the recipe is already vegetarian-friendly, adding lean animal protein is super easy if you aren’t sticking strictly to plant-based meals that day. I love throwing in some shredded rotisserie chicken or some lightly seasoned ground turkey when I sauté the onions. It soaks up that salsa flavor beautifully!
If you want to keep it plant-based but just want a different grain profile—which is a great move for experimenting with new flavors—try swapping out the brown rice! Quinoa works fantastically here; it lends a slightly earthier note that pairs wonderfully with the cumin and chili powder. If you’re cutting back on grains entirely, cauliflower rice is a surprisingly good stand-in, though you might need to cook it a little less time so it doesn’t get too watery underneath the sauce.
And never forget the vegetables! Feel free to roast up some zucchini or bell peppers along with your sweet potatoes. Just make sure you cube them about the same size so they finish roasting around the same time. It adds color and extra nutrients without making things complicated, which is what we are all about!
Storing Leftovers of Your Gluten-Free Sweet Potato Black Bean Bowl
This is one of those meals that often tastes even better the next day, which is exactly why I love setting aside leftovers! If you pack this up correctly, you’re setting yourself up for a no-fuss lunch or an even quicker Gluten Free Dinner later in the week. The key is keeping things separate until you’re ready to eat.
For the best texture, I highly recommend separating the components. Keep your roasted sweet potatoes, your rice and bean mixture, and your enchilada sauce in separate, airtight containers in the fridge. If you keep the topping avocado separate and slice it fresh before eating, it stays bright green and creamy!
Reheating is super simple. You can microwave the rice/bean mixture and the potatoes together for about 60 to 90 seconds, or just until they are piping hot all the way through. Then, just warm up the sauce gently on the stovetop or for 20 seconds in the microwave and drizzle it over the top when you serve it. This keeps the rice from getting mushy from the sauce sitting on it all night.
And here’s a little bonus tip from the recipe card notes: that homemade enchilada sauce we made? It keeps like a dream in the refrigerator for several days! If you end up with extra sauce, I’ve even used it later in the week tossed with chickpeas for a completely different, super quick meal. Don’t let that sauce go to waste!
Frequently Asked Questions About This Gluten-Free Sweet Potato Black Bean Bowl
It’s totally normal to have questions when you’re trying a new Healthy Gluten Free Recipe, especially when you want to customize it for your family! Here are the things I hear most often about making this bowl perfect. I hope these help you feel confident when you head to the kitchen!
Can I make this recipe vegan?
That is such a great question! The recipe as written is fully vegetarian because we use vegetable broth, but everything else in the bowl is naturally plant-based. There are no cheese or dairy products listed in here at all! So yes, this is beautifully vegan as written. You don’t need to make any substitutes for milk or butter, which makes keeping it a clean eating staple super simple.
What is the best type of rice to use in this Gluten Free Recipes?
I truly love the earthy, nutty flavor that brown rice brings—it adds great texture and fiber, which keeps you full longer. However, you can absolutely use white rice if that’s what you have handy, though the cook time for your rice might be shorter. If you’re looking for a lower-carb option for an Easy Dinner Recipe, switching to cauliflower rice works well too! Just toss the cauliflower rice in with the beans and onion right at the end, heating it through for only about five minutes since it cooks so quickly.
How can I make the enchilada sauce spicier?
If you like some serious heat, here is what I do: Keep everything in the sauce recipe the same, but when you sauté the jalapeño, add about half a teaspoon of dried cayenne pepper along with your chili powder and cumin in the skillet right before you add the rice. That toasts the cayenne and really boosts the heat level throughout the entire base! Alternatively, for a deeper burn in the sauce, throw in a quarter teaspoon of pure cayenne pepper when you whisk in the spices for the roux. It totally changes the profile, so feel free to start small and taste test!
Estimated Nutrition for the Gluten-Free Sweet Potato Black Bean Bowl
I know so many of you are watching what goes onto your plate, and I love sharing the details so you know exactly what you’re serving your family. While every single ingredient choice you make—from the brand of oil to how much salt you sprinkle on—will shift these numbers slightly, this is a really solid estimate for one generous bowl. It’s amazing how much flavor you get without carrying a lot of unnecessary baggage here. This is definitely one of my favorite low calorie foods that keeps us completely full!
For one large serving, here’s a breakdown of the estimate:
- Calories: Around 450
- Fat: About 15g (And most of that is those wonderful healthy fats from the avocado and olive oil!)
- Carbohydrates: Roughly 70g
- Protein: A satisfying 15g from the beans and rice!
- Fiber: A fantastic 15g per bowl—that’s how you stay full!
You can see we are hitting great numbers across the board. That sweetness from the potato mixed with all that fiber is a wonderful combination for sustained energy. Just remember, this is an estimate based on the provided ingredient measurements. If you load up on extra avocado or use a richer broth, the numbers will change a bit. I always encourage you just to enjoy the meal, knowing it’s packed with wholesome goodness.
Share Your Gluten-Free Sweet Potato Black Bean Bowl Creations
I pour my heart into developing these recipes for your family table, and honestly, the joy only truly starts when you all begin making them! I absolutely love seeing how this Gluten-Free Sweet Potato Black Bean Bowl takes shape in your kitchens. It means the world to me when you take the time to leave a star rating right here on the page.
Did the spices turn out just right for your family? Did you decide to add sautéed chicken or maybe stick 100% to the veggie base? Don’t be shy! Let me know in the comments below how it went. Your feedback helps me make sure these recipes stay practical and delicious for everyone following along.
When you share photos on social media, please be sure to tag me! Tagging helps me find your beautiful creations, and I try my hardest to share my favorites on my stories. It’s so inspiring to see this wholesome, easy dinner inspire so many households. Thank you for letting me be a small part of your family mealtime traditions!
A little note about me: I’m Sophia Reed, Family Cooking Specialist here at Sena Recipes. I truly focus on taking those timeless, comforting dishes we grew up with and giving them the practical modern touches needed for busy life today. I hope this bowl brings as much warmth to your table as it does to mine!
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Gluten-Free Sweet Potato Black Bean Bowl
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make this hearty, wholesome bowl featuring roasted spiced sweet potatoes, rice and beans, and homemade enchilada sauce. It is a simple, satisfying gluten-free meal.
Ingredients
- 4 cups sweet potatoes cubed into 1 inch cubes (2 small-to-medium sweet potatoes)
- 1–2 tablespoons olive oil avocado oil or neutral oil of choice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt more to taste
- 2 tablespoon olive oil avocado oil or neutral oil of choice, divided
- 1 cup yellow onion diced
- 1 5 oz can black beans rinsed and drained
- 2 cups cooked and warm brown rice
- 1 cup already prepared salsa
- 2 tablespoons jalapeño seeded and finely chopped
- squeeze of fresh lime juice optional
- 3 tablespoons olive oil
- 3 tablespoons gluten-free all-purpose flour
- 2 teaspoons ground chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons gluten-free plain tomato paste
- 2 cups gluten-free vegetable broth
- 1 teaspoon apple cider vinegar
- Black pepper to taste
- gluten-free tortilla of choice
- chopped fresh cilantro for garnish
- Avocado
Instructions
- Cook your brown rice using your preferred method.
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Place sweet potatoes in a large bowl, add about 1 tablespoon of olive oil, cumin, chili powder and salt. Toss to combine.
- Place sweet potatoes in a single layer on baking sheet and bake for 25 minutes, or until tender and edges are crispy. Set aside.
- While the sweet potatoes roast, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chopped onion and cook, stirring often, until the onion is tender and translucent, about 5-7 minutes.
- Add jalapeño and saute 1-2 minutes.
- Add cooked rice, black beans and salsa. Stir to combine and cook over medium heat for about 7-10 minutes until well heated. Remove from heat.
- Squeeze lime juice over the mixture if you want extra tang.
- Measure the flour and spices into a small bowl and place your tomato paste near the stove.
- In a medium-sized pot over medium heat, warm 3 tablespoons of oil until shimmering.
- Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
- Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Lower heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit.
- Remove from heat, then whisk in the vinegar and season to taste with black pepper. Set aside.
- In each bowl, add roasted sweet potatoes, a large scoop or two of rice and beans, 1/2 an avocado and a gluten-free tortilla if using.
- Serve enchiladas sauce on the side or drizzle over rice and beans. Serve.
Notes
- The enchilada sauce keeps well in the refrigerator for several days and works great with chickpeas for another meal.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 15
- Protein: 15
- Cholesterol: 0
Keywords: Gluten-Free Sweet Potato Black Bean Bowl, Gluten Free Recipes, Gluten Free Dinner, Healthy Gluten Free Recipes, Easy Dinner Recipes, Clean Eating Recipes, Gluten Free Meal Prep, sweet potato, black bean, vegetarian bowl