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Cajun Sweet Potato Rice Bowl

This Cajun Sweet Potato Rice Bowl is obviously gluten-free, vegan and super simple to create. It is filled with flavors and delicious each time together with add ons for your liking. I really like them since they're fantastic for meal-prep.
Course Bowl, Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 340kcal
Author Jessie


  • 2 tbsp cajun-seasoning
  • 2 sweet-potatoes
  • 1 ½ cups rice, uncooked
  • 1 batch black-beans from Mexican-Fiesta Cauliflower-Rice
  • 2 tbsp olive-oil
  • salt and pepper, to taste

Optional Add ons

  • 2 bell-peppers chopped
  • 1 avocado, cubed
  • 1 cup onions, chopped
  • tahini-sauce for serving: ⅓ cup tahini, 1 tbsp garlic-powder, 1 lemon-juiced, ⅛ cup or more water to thin.


  • Cook rice according the instructions.
  • On a baking-sheet ready with parchment-paper, then combine the sweet-potato cubes with olive-oil, cajun-seasoning. Season with pepper and salt. Bake about 20minutes in 415°F.
  • Preparing the black-beans in the Mexican-Fiesta Cauliflower-Rice. In a small-skillet, warm oil, minced garlic, add optional onions and bell-pepper. Then add drained canned black-beans, put aside and keep warm.
  • Assemble the bowl. Begin with rice, followed by sweet-potatoes, beans and optional avocado-cubes and also a fantastic number of tahini and spicy or BBQ sauce.