Cookie and Kate are finally back in the kitchen. I still wasn’t feeling in the mood up until a couple of nights ago, when I spent a few hours cleaning out the cabinets and the refrigerator. Turns out, everyday cooking doesn’t need to involve avalanches of dried pasta. Organization is key.
The past few weeks of kitchen avoidance have been heavy with introspection. I want to say that I’ve come out on the other side with clarity and a renewed zest for life. (Every sad story needs a happy ending, right?) The truth is, I’m still just one sappy coffee shop love song away from another fit of tearful existential despair.
It’ll pass. In the meantime, I’m treating myself right with these burrito bowls. Roasted sweet potatoes, seasoned black beans and cilantro-spinach brown rice combine in one bowl for a cozy vegan dinner. Oven-toasted pumpkin seeds, avocado and salsa verde make it totally irresistible.
More reasons to love this dish? You’ll have enough time while the sweet potatoes and rice cook to clean the kitchen before dinner’s ready. Oh, and these bowls reheat well for lunch, too. Burrito bowls for the win!
Watch How to Make Sweet Potato and Green Rice Bowls
Please don’t be intimidated by the length of the recipe—it’s pretty basic stuff. All you do is blend up the green rice seasonings and toast the rice before cooking it as usual. Roast some sweet potatoes, toast some seeds and warm some beans. Then you arrange it all in a bowl and make it look pretty. Or not. I assure you that my leftovers won’t look as pretty as shown here.
If you’re craving more spicy sweet potato recipes after this, check out my sweet potato burritos and tacos. Leftover green rice would be great in my kale and avocado burrito bowl, too. Lastly, don’t miss the burrito bowl recipe and sweet potato enchiladas in my cookbook!
Le Creuset 3 1/2-Quart Cast Iron French Oven
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Blendtec blender
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Spicy Sweet Potato and Green Rice Burrito Bowls
- Author: Cookie and Kate
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Mexican
Healthy burrito bowls made with roasted sweet potato, green rice and black beans! This delicious, vegan dinner reheats well for lunch. Recipe yields 4 servings.
Ingredients
Green rice
- 3 tablespoons extra-virgin olive oil
- 1 ½ cups long grain brown rice
- 3 cups vegetable broth
- 1 ½ cup baby spinach, lightly packed
- ½ cup cilantro (mostly leaves, stems are ok), lightly packed
- 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 1 garlic clove, peeled, roughly chopped
- ¼ teaspoon salt, more to taste
Sweet potatoes
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
Seasoned black beans
- 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- 1 teaspoon sherry vinegar or lime juice
- Sea salt and freshly ground black pepper, to taste
Additional garnishes
- ¼ cup pepitas (green pumpkin seeds)
- ¼ teaspoon olive oil
- 1 avocado, pitted and sliced
- Jarred mild salsa verde
- Chopped cilantro
- Crumbled feta (optional, not vegan)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
- Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
- When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
- While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
- Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
- Once the sweet potatoes are done cooking, toss the pepitas with ¼ teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
- Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
- Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.
Notes
Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.
Tara
This looks really flavorful. I think I’ll try this one out. Thanks for sharing.
Ellen C.
Looks delicious and will give it a go but have one question about sweet potatoes: My market labels the orange type as yams and the light brown type as sweet potatoes. Which one should I use or are they interchangeable?
Kate
Hey Ellen, great question. Are both versions orange on the inside? If so, I think the grocery store is mislabeling two varieties of sweet potato and either should work. Check this out: http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176
Kate
Actually, I guess sweet potatoes aren’t always orange inside. Go with the orange insides variety, though, as orange is likely to contain more vitamins. Plus, mine were orange. :)
Ellen C.
Interesting yam/sweet potato article and my market definitely labels the ‘soft’ sweet potatoes as yams. I am picking up the correct orange sweet potatoes and other ingredients today. Can’t wait to taste this! Thank you again.
Kate
Glad to help! Hope this recipe turned out great for you, Ellen.
Ellen C
Love this recipe! It turned out delicious and made plenty for a second night. I’ve got left over ingredients to make more green rice and use that as a side dish with grilled fish. Thanks so much!
Kate
Excellent! Thank you, Ellen! :)
Two Donate
If the potato’s are orange inside, its sweet potato’s, if its white inside, then its called yams. Kate is right, your grocery store is mislabeling the two
Allison
YUM! I canNOT wait to make this!! Thanks for being my go-to source for recipes!!
Elizabeth
I love the combination of sweet potatoes and black beans! Also, I can totally relate to being kitchen-adverse the past couple weeks; I planned on posting a ton of recipes and didn’t even come close to meeting my goal. Sometimes a break to recharge and brainstorm is needed to come back even stronger.
Graham @ Glazed & Confused
This right here, this is just so….. correct.
I’m doing this pseudo-vegan thing lately, so this is IMMEDIATELY going into the rotation!
Lauren
This looks DIVINE! Definitely my style of cooking, I am going to have to give this one a go asap
Lauren x
Alex
This looks great! Looking forward to all your kitchen has to offer in 2015 :)
Julie Lofgreen
Kate,
Can I just say that I love your honest introductions? Life isn’t always easy… it is often challenging! Too often our digitial consumption shows everyone else as happy, successful, constantly trying new things and enjoying life. That’s just not realistic and can make us think that we are the only ones with challenges. I hope that whatever is causing your tears and despair will make you stronger and more empathetic. Hang in there!
Kate
Thank you, Julie. I really appreciate your sentiment in that regard. I want to always be “real”. Sometimes I worry I’ll sound whiny, but I think we can all relate to the ups and downs! All my best.
Tori@Gringalicious.com
This bowl makes me question my sanity because I want to marry it! Yum!
Katie
Agreed! Can’t get enough of it!
Stephanie
Kate,
I absolutely love your blog!! Can’t wait to make this recipe on Wednesday night. Have all the ingredients in my fridge :)
Kate
Thank you, Stephanie! Hope it turned out great!
Clara
Why do you toast your rice before cooking?
Raquel
My mother always toasts the rice before cooking- it completely deepens the flavor of the rice, rendering it nutty and savory.
Kate
Hey Clara, Raquel is right! Toasting the nuts deepens the flavor. I’ve also heard that it helps the grains of rice separate from one another, but I’m not sure that was true in this dish.
Eileen
I definitely hear you an the existential despair front. Some Januaries are inspiring, and some are just overwhelming, you know? I will have a virtual cocktail with you and we can moan about our existential despair together. :) However! This bowl sounds like a pretty great way to combat the blues. I love all the intense green herbs. I might try switching out the sweet potato with some of our seemingly endless supply of winter squash too. Orange veg forever!
Kate
Indeed! Hope we can clink drinks sometime. Winter squash would be great in here!
Sonja
This looks amazing, Kathryn! The photo is particularly stunning with the dark background.
Sonja
Ahhh, forgot the “e”! Kathryne :)
Sandy
Boy, that looks really good! I’m going to soak a pot of black beans today, to cook tomorrow since it’s going to be about 10 degrees of freezing here. This is a perfect recipe for January. I have everything on hand except for hot peppers and Feta, so I’ll fudge that with some grated horseradish from my garden, and use some creamy goat cheese instead of the Feta. That is guaranteed to clear up the last dregs of my Christmas Cold.
I sure hope you are feeling more the thing, though sometimes a little tiny bit of existential despair can be short break from too much reality. (I’ve got to stop reading Sartre–it really hurts my brain.) I like your solution. Clean the cupboards and cook!
Thanks for cooking for all of us, creating these delicious recipes, and taking such beautiful pictures of your hard work. It is appreciated.
Kate
Thank you, Sandy! I hope your version of this recipe turned out wonderfully. All my best to you!
Tessa | Salted Plains
Oh, this looks awesome. Perfect for this ultra cold weather we’re having too!
Alexa [fooduzzi.com]
Wow – this sounds (and looks) so fresh and yummy! Colorful meals are definitely a go-to this time of year! Pinned!
valentina - sweet kabocha
Oh this bowl seems awesome! I love this cooking method used for the green rice ^_^
Mary Ann
Kate! Do not despair, you have Cookie to rub noses with ;)
This looks delicious and will be on the table Friday night with a cold beer on the side. Even though the temp is supposed to be in the teens, I know your burrito bowl will warm us right up.
Take care,
Mary Ann and 7 collies
Kate
Thank you, Mary Ann! You are right, Cookie is such good company. I don’t know what I’d do without her. Hope you all are staying warm!
Mandy
This will be next up on my “to make” list. I just finished off the leftovers from your sweet potato and black bean tacos, which was a winning combination, so I’m looking forward to a variation on that theme!
Kate
Awesome! Hope you’re enjoying this recipe, too, Mandy.
Raquel
Feel better soon, Kate. Give yourself plenty of rest and kindness.
Kate
Thank you, Raquel. I am working on it!
Gaby
Glad you’re back!! How perfect for an on the go lunch!!
Christy@SweetandSavoring
I’ve never heard of green rice, but with spinach and cilantro, I’m sure I’ll love it!I love all the gorgeous photos and can’t wait to try this amazing-sounding meal!
Lauren
This sounds super yummy! Very warm and comforting, both of which have been in need lately. I adore dinner recipes that can be easily translated to lunch leftovers. I know I definitely don’t have time for two full meals every day!
Kelly
I am really intrigued by this recipe and looking forward to trying it. Thank you for posting this :)
Kelly
I am training for a marathon and this likes the perfect meal to eat the night before a long run. Thanks!
Emily
Love the colors here! So intrigued by that green rice! Craving a vegetarian meal just like this right now. :)
Laura (Tutti Dolci)
These bowls look so good, the perfect way to kick off the new year!
Rachel
I just served this dish to my kids, three teens and a friend — and everyone loved it! Thanks so much. It made everyone from my vegan daughter to my husband happy. You rock!!
Kate
Hooray! Thank you, Rachel!
Katrina @ Warm Vanilla Sugar
Whoa. Really loving that green rice! This looks like a giant hug in a bowl :)
Robyn @realfoodwholelife
This is exactly what I want to be eating right now. Yum!
Kathryn
Oh, this is perfect Kathryne. Hearty and flavourful but full of colours and textures to make it that bit easier to eat better in this new year.
PS sending lots of happy thoughts your way. I’ve had (too many of) those moments of existential despair and it’s not fun. Here’s to a much better 2015 xo
Kate
Thank you, Kathryn! Hoping 2015 is up from here. Happy New Year!
Trang's corner
It looks amazzzingggggg! So delicious! Need to try this recipe.
Happy new year!
Teffy
Kate this looks soooo good! I love the idea of making this green rice, it looks so incredible. I’m a huge rice fan, and even love it plain, but this just takes it to a whole new level! I’ve had green rice which was infused with bamboo, but this seems much more my kind of thing =)
Kate
Thanks, Teffy! I’ve never heard of bamboo rice, sounds really interesting!
Mary L.
I am making this for lunch today. I love sweet potatoes, but am tired of the same old recipe I uses. This is perfect thank you and have a wonderful new year!
Kate
Thanks, Mary! Hope this recipe turned out great for you!
Elizabeth
The holidays can do such a number on us, right? I totally get the early January cooking funk. But it seems this gorgeous burrito bowl is a fantastic place to start. That green rice sounds wonderful –– I cannot wait to give your recipe a try. Happy New Year, Kathryn! Wishing you a lovely 2015!
Kate
Yes, they really can! I’m doing a little better now. Hope your year is off to a wonderful start, Elizabeth!
Kiran
Looks so delicious! I love a colorful burrito bowl for an easy and healthy weeknight meal :)
john
I always love my sweet potatoes boiled and sweet, but this is really tempting to do! Will print this out and try it this coming weekend, thanks for sharing your recipes :)
Felicity
Kate,
I’ve been reading your blog for a while now – I think it may well be my very very favourite. I love your beautiful photography, and I always leave totally inspired to go and make delicious and healthy food! Furthermore, you may well have convinced me that going vegetarian is a good idea. I’ve been chowing down on way, way more veg since stumbling on your site. It’s been awesome sauce.
I’m very sorry that Cookie hasn’t been well :( I know what it’s like to love a dog so much it hurts. They become your very best friend, don’t they? I’m also really sorry that *you’ve* been feeling down. I hope you’re feeling better really soon, and a big thank you from England for putting all the hard work you do into the website. It shows.
Peace and love. Positive vibes being sent your way xxx
Kate
Hello, Felicity! Thank you for your sweet note. Fortunately, Cookie is well now—she had an accident almost a year ago and I’ve done everything I possibly can to make sure it never happens again! She really is my best friend. I am getting better, slowly but surely! Hope your year is off to a great start and thanks again.
Becca @ Amuse Your Bouche
Ooooh this looks absolutely lovely! Your sweet potatoes look so crispy!
Megan - The Emotional Baker
Definitely trying this soon! Glad you’re back in the kitchen :)
Laura
Sending a hug and a whiskey glass *clink* your way today, girl. Sorry that you’re going through a rough patch–it can be hard not to with the holiday pressure winding down in a messy heap and just winter in general. I always value your honesty here and hope that this pocket of despair only serves to reinforce your strength later on. You know I’m rooting for you :) xo
Kate
Thank you, Laura. You’re so kind. *Clink* back at ya!
J.S. @ Sun Diego Eats
Love this recipe. Simple but at the same time would not mind having that for lunch every day this week. The cilantro rice and the caramelized roasted sweet potatoes make all the difference :)
Trang's corner
I’m so excited to try this recipe. So delicious! So inspirational!
Shepherds Pie Blog
I can’t wait to try this recipe! So many things about it that I love…a Mexican spin on sweet potatoes and Mexican spin on pesto for the green rice. I might try adding a bit of queso fresco.
Amy@ Thoroughly Nourished Life
January seems to be the time for existential despair and intense navel-gazing. Definitely feeling some of that on this front too.
When you pair existential despair and delicious, good-for-you food though it does tend to go better, or at least more pleasantly.
I hope you find your kitchen mojo, and your way out of the existential pit soon Kate :)
Thanks for sharing this recipe to help get January off to a healthy, nourishing start.
Kate
Thank you, Amy. The past few weeks have been intense but I’m sure I’ll come out better for it. I’m finally back in the kitchen, albeit tentatively! Hope your year is off to a great start.
Stacey
Oooooo, this looks wonderful! I’m currently rearranging this week’s meal plan in my head, because this absolutely must be on my plate no later than tomorrow night ;)
Monique @ Ambitious Kitchen
This looks amazzzzzzingggg.
Alex
Looks really great..
Libellulaazzurra
I just jumped in following your last instagram photo I saw yesterday, and found out you’re felling a bit down… I hope you’be soon in your best sunny usual mood and that everything will be for the best! Best wishes for a wonderful 2015!
Kate
Thank you! I am feeling better day by day. All my best to you!
Anne
When I got the e-mail with this recipe and saw the words “green rice,” I thought “Oh great, there’s another color of rice that I now have to stock in my pantry?” Then I read more carefully–whew, pantry overhaul averted! This one is going to be in the rotation next week. Belated thanks for posting your favorites, particularly the brussels sprouts/tofu dish–it was a big hit.
Kate
Haha, thanks Anne! I love finding new ways to play with standard ingredients. So glad you enjoyed the brussels sprout dish, hope you love this one, too!
Kim
Hi Kate,
I’ve been catching up on your blog tonight, and I can’t wait to try this recipe. I (somewhat selfishly) hope that internet trolling and other hard things don’t keep you away from the kitchen and the internet for too long. I just love your blog and approach to eating well.
Kate
Hey Kim, thank you for your sweet comment. A breakup got me down but I’m feeling better by the day. Happy new year!
Curtis
Made this and it was great! I rinsed the bean but added a bit of stock to keep the sodium down.
Kate
Thanks, Curtis! Glad you enjoyed it.
Stephanie
Wow!!!! The rice is genius!
Kate
Thanks, Stephanie! :)
Flor
Kate! Happy New Year. Thank you for such a beautiful and delicious recipe. I made this for my girls- 3 1/2 and 1 1/2 and all of us loved the bowl. The rice is definitely my favorite part of the dish. It’s the way we cook Spanish rice. We always toast the rice before adding the spices and tomatoes. My 1 year old loved the sweet potatoes and my 3 year old loved the beans. Thank you!
Kate
Thank you, Flor! Your girls are far more adventurous eaters than I was at their ages. I’m impressed! Glad you all enjoyed it.
Margaret
Just made this for this evenings dinner. Just awesomly delicious. Even my husband (die hard meat eater) was pleasantly surprised and loved it. He is glad there is left overs for tomorrows lunch. This is a winner.
Kate
Thank you, Margaret! Delighted to hear that you both enjoyed this dish so much.
Ellen C
I forgot to rate the recipe when commenting previously! A definite 5 stars from me and my husband!
Wendy
Made this last night and it was fantastic! Thank you, thank you.
Kate
Hooray! Thank you for letting me know, Wendy.
Mika
This recipe is AMAZING!! I could live on it. You’ve done it again ;)
Kate
Hooray! Thank you, Mika. :)
Alice
This was amazing!!! Thank you.
Kate
Great! Thank you, Alice.
Kate
Oh my goodness, this looks so, so very tasty. All my favorite ingredients. Thank you so very much for sharing, I always get excited to try a new Cookie and Kate Recipe!
Sonia
I made this dish last night and was pleasantly surprised to find that I absolutely loved it!things that say vegetarian or vegan scare my family lol! The question I have is what are the calories for this dish?I have subscribed to your blog and look forward to trying more of your recipes thank you in advance
Kate
Hi Sonia! I’m sorry, I don’t provide nutrition details. They vary widely depending on serving size, actual ingredients used, etc. I would hate to provide inaccurate information to my readers.
You can look up the recipe on myfitnesspal.com if you’d like to see their estimates. If you do, please feel free to share your results in the comments section for the recipe!
Jessica
I put the recipe on myfitnesspal and it came out at a whopping 702 calories a serving! SO YUMMY but may have to cut back on the serving sizes sadly :( Wish I did this before portioning out into 4 lunches for the week lol. So glad its vegetarian though, can’t imagine how lethargic I’d feel if it had meat in it!
Thanks so much for the recipe!!
Kate
That seems much higher than I would have expected! It’s a well-balanced meal, for what it’s worth!
KS
Jessica – to make the recipe a little lighter, I toast the rice without the olive oil and that cuts a lot of calories! I also only use one can of black beans :)
Mary Beth
Slam Dunk for dinner tonight!!! I am so happy there is some left over for lunch tomorrow :) And I realized I forgot the pepitas- will toast some for the leftovers. I served it deconstructed on my kids’ plates and they all gobbled it up, even mixing and matching a little. Will definitely be keeping this in the rotation.
Kate
Thanks, Mary Beth! So glad you all enjoyed it.
MM
I made this yesterday night and am still happily enjoying the leftovers. It is so fantastic! I’m sure I’ll be back to it soon.
Kate
Excellent! Thanks, MM!
Emma
I made this today and loved it- especially the green rice! I had fun popping the pepitas :)
Kate
Hooray! Thanks Emma!
Nik
I made these bowls for dinner last night and they were TERRIFIC! My only change was to chop up the avocado with some tomatoes, cilantro, and lime – a little “salsa” that brought a bright, juicy note to the dish. Thank you so much for another winning recipe, Kate!
Kate
Awesome! Thanks Nik!
Laura
Hi Kate,
I made this for dinner last night and was a bit disappointed – it didn’t have quite the punch of spice and flavour I was hoping for. I think all the right elements are there but next time (and I will cook it again as I love all the ingredients and it was v easy to make) I would only add a small drop of liquid to the green mix and I would add it to the rice after it cooked, so it would be a dressing rather than a cooking liquor as I think the lovely green mixture lost all its flavour in the cooking and ended up seeming a bit of a waste of such a lovely vibrant looking mix.
I’d also add some more chopped green chilies to the black beans to spice them up a bit and would warm them through very quickly rather than simmering them for so long as they got a bit mushy.
Sorry, I don’t want that to sound negative and it’s maybe just a case of needing to adjust the spice level to my personal taste. I usually love your recipes, and I always love your blog posts, and thought perhaps other readers might benefit from my suggestions.
Laura xx
Kate
Laura, I’m sorry you didn’t love this recipe. I’ve tried making green rice as you described and it tasted pretty raw, but maybe you will disagree.
Kate
Oh yeah, another thought—did you add salsa verde as suggested? I thought the dish wasn’t quite flavorful enough until I did.
Emily von Euw
OMG this looks amazing. xx
Danielle
Long time follower, first time commenter.
Danielle
Oh no! the rest of my comment got deleted. :( Sorry.
Basically… THANKS for all your hard work with this website. My husband and I had a goal of eating healthier in the new year, especially since I’m pregnant with our first child.
Your site makes it SO EASY. I love how you have all the similar recipes linked at the bottom so we can do simple meal planning and grocery shopping. The ingredients are relatively inexpensive and easy to find, even in Guatemala (where we live and teach).
I don’t know what we would do without your blog. Your recipes are all simple and tasty, and come together very easily instead of being too intricate.
Also, the rice was perfect. I’ve never tried doing rice in this style and it turned out delicious – moist but not too soggy, and tons of flavor.
Thanks again!
Kate
Danielle, thank you! Thank you so much for your kind comment. I am really glad to hear that you appreciate my work! I hope you’re feeling well, congrats on your first! All my best.
Sarika
Another huge hit in our household. Thanks Kate, your recipes have never failed me!!
Kate
Hooray, thank you Sarika!
cecilia
Just made this dish tonight and it was excellent! Green rice was amazing, both my husband and I loved it!!!
Kate
Thanks, Cecilia!
Amanda
Such a fantastic recipe, Kate! I just made this today and can’t wait to have the leftovers for lunch tomorrow. So great!
Kate
Thanks, Amanda! Enjoy!
Becky
I got hooked on your blog when trying to figure out what to do with the collard greens I bought and was really impressed with your West African Peanut Soup. Every time I go to your blog I find a new favorite recipe, but this one was spectacular. Since I live alone, there was no one to judge me as I licked the bowl :) Thanks for sharing, and I look forward to your next recipe!
Kate
Thank you, Becky! So glad you are enjoying my recipes. :)
Emily
Hi Kate, just made this last night and it was delicious!!! The green rice, beans and sweet potatoes were so flavorful and had just the right amount of spice. My boyfriend usually thinks a meal is not complete without meat, but he loved this as much as I did. We can’t wait to dig into the leftovers! I am new to your site and am excited to try more of your yummy recipes. Thank you!! :)
Kate
Thanks, Emily! So glad you both loved it. Hope you enjoy the other recipes just as much!
Cat
I made this recipe a few weeks ago and it was fantastic! So good right away and as leftovers. The only change I made was adding half a can of diced tomatoes I had lying around to the beans. Delicious!
Kate
That’s a great idea! Thank you, Cat.
Ashley
This green rice sounds awesome — I love the combination of cilantro and serrano peppers, and that green hue is so pretty!
Karen
I just made this tonight, and it’s excellent! The only issue is that my green rice came out a bit crunchy. I did toast it longer than your recipe stated, but that’s because it wasn’t turning brown! Could it have been the pot I used? I used a heavy stock pot because it’s the best I have. The flavors are excellent, but I might reduce the toasting time on the next go ’round.
Kate
Hi Karen, hmm, sorry to hear that! I think your rice probably needed a bit more liquid, for whatever reason.
Monica
I absolutely LOVED this recipe, the green rice was a delicious addition and everything paired together so well. I made this recipe for my friends last night and they had nothing but good things to say, thanks for a new favorite Kate!
Kate
Hooray, thank you, Monica!
Kenneth Serwatowski
I cook a lot, and I mean a lot. I have cooked and tried just about every ethnic cuisine known to man. I am not a Vegetarian but was for two years a while back. My wife and I eat about 50% Vegetarian and 50% meat dishes now. I have to say that this flavor combination was phenominal across the board. We had this for dinner tonight. Hit the spot after a long 12 hour day in the cold. Very enjoyable meal and I’m pretty picky LOL. Great recipe, Ken
Kate
Ken, thank you! This is one of my very favorite flavor combinations, that’s for sure. I’ll be posting a hearty salad version tomorrow!
Janet
This looks DELICIOUS! Any suggestions for keeping a tasty flavor but eliminating some of the spice? I’m not a huge fan of spicy and my kiddos might eat this if it wasn’t spicy.
Thanks!!!
Kate
Hey Janet! I would skip the jalapeno and halve the spices. I suppose you could omit them entirely, since there are a lot of flavors going on here. It’s definitely a flavorful dish!
Steph
Kate, this was incredible! I found this recipe on Pinterest and just made it tonight! I used quinoa instead of rice and made an avocado salsa with tomatoes, cilantro, shallots, jalapeño and lime juice to go on top. I will be making this again and again! Thanks for sharing. :)
Kate
Glad to hear it, Steph! Thank you for letting me know!
Sally
This was so good!I found you via Pinterest and will definitely be back.
Thank you!
Kate
Hooray! Happy to hear that. Thanks for commenting, Sally!
Veena
Made this yesterday and my meat-loving teen son devoured most of it. He requested the leftovers for lunch today. This doesn’t happen often so this will definitely go into the rotation at our house.
Kate
Awesome! Happy to hear that, Veena. Thanks for letting me know!
Asha
I made this today and it was wonderful. As you said, it looks very involved but actually it was pretty easy. Thank you for this recipe. Delicious!
Kate
Thank you, Asha! Happy to hear it!
Krista
This is sooooooooo yummy. I had to make a little change because one of my sweet potatoes went bad–eek. I just roasted some peppers. I love the rice. You have become one of my go-to blogs for recipes. Thank you fo helping me and my hubby eat vegan and healthy. Yur recipes keep me sane some days. Hugs to Cookie!
Kate
Thank you so much, Krista! Way to save your dish. I bet peppers were awesome with the other sweet potato! Thank you so much for your kind words about my work, too. I really appreciate your support!
Michele
Oh my goodness!! This is a Delicious recipe!! It’s become my go-to recipe! I add some grilled salmon too!
Ashley
So good! Perfect blend of flavors.
Gelsey
So delicious! I added a fried egg on top and some cotija cheese for a huevos rancheros version. Definitely a new favorite.
Kate
Thanks, Gelsey! Your version sounds fantastic!
Ellen
This dinner tonight was a revelation. So so so yummy! My picky picky preschooler loved the green rice and I was so happy to get spinach into him that way! We are going to put this into the permanent rotation and I’m going to go explore your archives…
Kate
That is so great to hear! Thank you, Ellen. Hope you both enjoy the other recipes just as much!
Katie
just made this tonight and it was FANTASTIC! Thank you Pinterest for bringing me to this blog.
I can’t wait to try more of your recipes. Thank you.
Kate
Hooray!!! Thank you for letting me know, Katie. I’m glad you found my blog and hope you enjoy the other recipes just as much!
mub
This was super yummy! I did use chicken stock since I didn’t need to make it vegan but that was my only alteration. Thank you so much for sharing!
Kate
Thank you! Glad to hear it!
Trish
I made this last night for my meat-eater husband. We both loved it! What a great combo of flavors! Not fast to make but well worth the trouble! This would be a nice dish to serve to vegan friends and family for a special meal. Thanks for this great addition to my recipes!
Kate
Thank you, Trish! Happy to hear it!
Wendy A
whoa. oh.so.yummy! I made only the rice and beans last night (but made extra) for Chipotle style burrito bowls, but then I baked the sweet potatoes today and had this for lunch (exactly the way you wrote it) and it was to die for. so so so delicious! adding the avocado and salsa verde were the perfect finishing touches. all the unique flavors mix so wonderfully together! I am already craving lunch tomorrow and I just finished eating it 30 min ago. Thanks for sharing!!
Kate
Awesome! Thanks Wendy!!!
Linda
Wonderful meal! Thank you so much for sharing this delightful recipe.
Kate
Hooray, thanks Linda!
Erika
Would you lose anything by making the rice in a rice cooker?
Kate
Hey Erika, I think you’d be better off following the recipe as directed, since the method is different for this green rice than most other rice recipes. The flavor relies on toasting the rice, etc.
Karetha
The green rice is amazing and totally necessary. I wouldn’t change that aspect. And what a great way to get in an extra couple of servings of veggies!
Tanya
Kate, hello!!! Have you noticed an increase in visitors on your blog? You should! There’s a little Cookie&Kate Revolution happening in my little corner of CT. Why? Because I can’t shut up about your AMAZING RECIPES! This one was another major winner. LOVE the ingredients and I love the Simplicity of your dishes. So easy, fresh, healthy and delicious. When does your cookbook come out again? Next year!!!?? Please do not take down this blog. I’ve lost 6lbs in 6 days, just from eating fresh fruits, veggies, whole grains, and legumes. I can’t believe it’s taken me this long to discover how delicious healthy can be!!! Excellent job, Kate! Seriously.
Kate
Tanya, your comment totally made my day! Thank you so much! THANK YOU for sharing my blog with your friends and family! The cookbook comes out in spring 2017, but I’ll be posting lots more recipes here in the meantime!
Cindy
Just finished making this recipe. Delicious! 5 stars for sure. I think I’ll try it without the feta tomorrow..I think it made it a little too salty. I think my non-vegetarian husband is sad he chose spaghetti and meatballs over this!!
Kate
Thanks, Cindy!
Pauline
This was delicious! So many flavours going on. I particularly loved the smoked paprika on the sweet potatoes. I made my own salsa (simply in the blender with tomatoes, coriander, lime, onion, garlic and jalapenos) to go with it and it really took it to another level. Also it was my first time making green rice and I am hooked.
Although it took me over an hour to make the dish, it is simple enough to be something I didn’t mind doing even after a full day of work. Will be making it again for sure.
Kate
Thank you, Pauline! So glad this dish turned out great for you and worthy of your time. Your salsa sounds great!
Roxanne m guilbault
aaaaaaaaamazing!! Thank you!! And I’m so glad I still have some for tomorrow! ;) I will have to do this again and again for sure, that rice is just great!