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Healthy Sweet Potato Burrito Bowl with black beans, corn, rice, avocado, and creamy dressing

Black Bean and Rice Bowl with Cilantro Lime Yogurt Sauce

This vibrant and satisfying Black Bean and Rice Bowl is packed with fresh flavors and textures, featuring seasoned black beans, fluffy rice, and a zesty cilantro lime yogurt sauce that brings it all together. It's a perfect wholesome meal for lunch or dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cilantro Lime Yogurt Sauce
  • 1/2 cup plain Greek yogurt full-fat or low-fat
  • 1/4 cup fresh cilantro finely chopped
  • 1 tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • Pinch salt
  • Pinch black pepper
  • 1-2 tbsp water to thin, if needed
For the Black Bean and Rice Bowl
  • 1 tbsp olive oil
  • 1/2 white onion finely diced
  • 1 bell pepper any color, finely diced
  • 2 cloves garlic minced
  • 1 can black beans 15-ounce, rinsed and drained
  • 1 can diced tomatoes 14.5-ounce, undrained
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp dried oregano
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
  • 2 cups cooked white or brown rice
For Serving (Optional Garnishes)
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced or diced
  • 1/4 cup crumbled cotija cheese or feta
  • Lime wedges

Equipment

  • Medium saucepan
  • Small Bowl
  • Large Skillet
  • Rice Cooker or Pot
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

1. Prepare the Cilantro Lime Yogurt Sauce
  1. In a small bowl, combine the Greek yogurt, finely chopped fresh cilantro, fresh lime juice, ground cumin, garlic powder, salt, and black pepper.
  2. Whisk until well combined and smooth. If the sauce is too thick, add 1-2 tablespoons of water, one teaspoon at a time, until it reaches your desired drizzling consistency.
  3. Cover and refrigerate while you prepare the rest of the meal to allow flavors to meld.
2. Prepare the Black Bean and Rice
  1. If not already cooked, prepare your rice according to package directions (or in a rice cooker). Keep warm.
  2. Heat olive oil in a large skillet or medium saucepan over medium heat. Add the diced white onion and bell pepper and sauté for 5-7 minutes, or until softened.
  3. Add the minced garlic, chili powder, smoked paprika, dried oregano, salt, and black pepper. Sauté for another minute until fragrant.
  4. Stir in the rinsed and drained black beans and the undrained diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
3. Assemble the Bowls
  1. Divide the warm cooked rice among 4 serving bowls.
  2. Spoon an equal portion of the black bean mixture over the rice in each bowl.
  3. Drizzle generously with the prepared Cilantro Lime Yogurt Sauce.
  4. Garnish each bowl with optional toppings: fresh cilantro, sliced or diced avocado, crumbled cotija cheese, and a lime wedge. Serve immediately.

Notes

• **Storage**: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Store the yogurt sauce separately for best quality.
• **Variations**: Add corn, sautéed spinach, or pickled red onions for extra flavor and texture. For added protein, you can top with grilled chicken or a fried egg.
• **Spice Level**: Adjust chili powder and add a pinch of cayenne pepper if you prefer more heat.