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lunch
Black Bean and Sweet Potato Bowl
PregnancyMexican-inspired BowlEasyServes 235 min
Warm black beans and roasted sweet potato cubes over brown rice, topped with avocado and lime juice.
Energy returns and blood volume climbs steeply during pregnancy, so iron needs ramp up significantly. The vitamin C from the fresh lime juice helps the mother absorb the plant-based iron found in the black beans, supporting healthy red blood cell production. Sweet potatoes and brown rice offer steady, long-lasting energy and fiber, while the avocado provides healthy fats for baby's brain development.
View Nutrition Facts
One serving≈640 kcal · 16 g protein
Calories640 kcal
Protein16 g
Carbs96 g · 7.3g sugar
Fat24 g · 3.6g sat
Fiber20 g
Sodium1,134 mg
Folate236 mcg DFE
Iron4.9 mg
Calcium109 mg
Choline73 mg
Iodine68 mcg
Zinc3 mg
from its ingredients
Ingredients
2 sweet potatoes, peeled and cubed
1 can black beans, rinsed and drained
½ cup dry brown rice
1 avocado, sliced
1 lime, juiced
¼ cup cilantro, chopped
1 tsp cumin
½ tsp chili powder
1 tbsp olive oil
½ tsp salt
Method
- 1Preheat the oven to 400°F (200°C). Cook the brown rice according to package directions.
- 2Toss the cubed sweet potatoes with olive oil, cumin, chili powder, and salt. Spread on a baking sheet and roast for 20-25 minutes until tender.
- 3While the sweet potatoes roast, gently warm the rinsed black beans in a small pot over medium-low heat.
- 4Divide the cooked brown rice between two bowls. Top with the warm black beans and roasted sweet potatoes.
- 5Add the sliced avocado to the bowls. Drizzle fresh lime juice generously over the top and garnish with chopped cilantro.
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