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Black Beans and Rice Your Way

This vibrant black beans and rice dish is a versatile vegan meal that brings together smoky, earthy flavours and satisfying textures. Featuring roasted sweet potatoes for sweetness and toasted pumpkin seeds for a nutty crunch, it is a colourful celebration of plant-based ingredients. The combination of tender long-grain rice and protein-rich black beans creates a hearty foundation that works beautifully for a midweek dinner or a relaxed weekend lunch.

Customisation is at the heart of this recipe, making it an excellent choice for families or hosting friends with different tastes. Serve the components in individual bowls alongside fresh lime wedges, creamy avocado and zesty tomatillo salsa, allowing everyone to build their own perfect plate. It is a nutritious, balanced meal that feels both comforting and fresh.

Continue reading below

Ingredients for Black Beans and Rice Your Way

  • 450g sweet potatoes, peeled and cut into 1/2-inch cubes

  • 2 tablespoons olive oil

  • 1/2 teaspoons salt

  • 550ml water

  • 350ml long-grain white rice

  • 3/4 teaspoons salt

  • 950 to 1025ml Kemp's black beans

  • 140g hulled (green) pumpkin seeds (also called pepitas

  • not toasted)

  • 2 teaspoons olive oil

  • Accompaniments: cubes of avocado tossed with lime juice

  • tomatillo salsa

  • lime wedges

  • chopped white onion

  • fresh coriander sprigs

  • 1 lime juice

  • 1 tomatillo salsa

  • 1 lime wedges

  • 1 white onion

  • 1 fresh coriander sprigs

How to make Black Beans and Rice Your Way

Put oven rack in middle position and preheat oven to 232°C.

Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.

Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.

Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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