Sweet potato and black bean bowl

Name: Sweet potato and black bean bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions

Roasted sweet potato, black beans, corn and brown rice with a lime-yogurt drizzle. Vegetarian and easy to pack.

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Heat the oven to 200°C, toss the sweet potato with the oil and roast for 25–30 minutes.
Step 2. Cook the brown rice according to the package.
Step 3. Warm the beans and corn through in a pan until steaming hot.
Step 4. Assemble the bowls and finish with yogurt mixed with lime juice.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Prenatal nutrition — Health Canada, reviewed 9 September 2026
Food safety for pregnant people — Government of Canada, reviewed 9 September 2026