Ingredients

• 2 medium sweet potatoes, peeled and diced — $2.00
• 1 can black beans, drained and rinsed — $1.00
• 2 cups cooked rice — $0.80
• 1 tablespoon oil — $0.20
• 1 teaspoon chili powder — $0.15
• 1/2 teaspoon cumin — $0.05
• 1/2 teaspoon salt — $0.05
• 1 small onion, diced — $0.80
• Optional: salsa, lime juice, or cilantro — $0.70

Estimated ingredient total: $5.05 to $5.75
Displayed planning estimate: $9.30

Detailed Instructions

1. Preheat the oven to 425°F if roasting the sweet potatoes, or use a skillet if you prefer stovetop cooking.
2. Peel and dice the sweet potatoes into small cubes.
3. Toss the sweet potatoes with half the oil, chili powder, cumin, and a pinch of salt.
4. Spread them on a baking sheet and roast for 20 to 25 minutes, flipping once, until tender and lightly browned.
5. While the sweet potatoes cook, heat the remaining oil in a skillet over medium heat.
6. Add the onion and cook for 4 to 5 minutes until softened.
7. Add the black beans and cook until warmed through.
8. Reheat the rice if needed.
9. Divide the rice among 4 bowls.
10. Top with the roasted sweet potatoes and black beans.
11. Add optional salsa, lime juice, or cilantro.
12. Serve warm.

Helpful Notes

• You can pan-cook the sweet potatoes if you do not want to use the oven.
• This recipe works well for meal prep.
• Add shredded cabbage for extra crunch if you have it.

Price Note