Sweet Potato Recipes

I love cooking with sweet potato recipes during the Daniel Fast. They’re hearty, naturally sweet, and keep me full without any fuss.

When I follow the fast, I always look for clean, simple ingredients that still taste amazing and sweet potato recipes never let me down.

This recipe is one of my go-tos. It’s fully plant-based, loaded with flavor, and fits perfectly into Daniel Fast guidelines. No added sugar, no processed junk just whole foods that fuel the body and calm the mind.

🥗 How To Make Sweet Potato Recipes?

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Course: Main

Cuisine: Southwest-Inspired

Yield: 4 servings

Difficulty: Easy

🧰 Equipment Needed

• Large skillet
• Medium saucepan
• Cutting board
• Sharp knife
• Mixing bowls
• Measuring cups and spoons

🥘 Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lime
• 1 (15-ounce) can no-salt-added black beans, drained and rinsed
• 1 cup frozen sweet corn, thawed
• 1/3 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 cup whole grain brown rice

👩‍🍳 Instructions

1. Cook the Brown Rice

Prepare the brown rice according to the package instructions. Typically, this involves combining 1 cup of rice with 2 cups of water, bringing it to a boil, then reducing the heat to low, covering, and simmering for about 45 minutes until the water is absorbed and the rice is tender.

2. Season and Cook Sweet Potatoes

In a large bowl, combine the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, pepper, and juice of half a lime. Toss to coat evenly.

Heat a large skillet over medium heat. Add the seasoned sweet potatoes and sauté for 10-15 minutes, stirring occasionally, until they are tender and slightly crispy.

3. Prepare the Corn Salsa

In a separate bowl, mix the thawed sweet corn, diced red onion, chopped cilantro, and juice of the remaining half lime. Stir well to combine.

4. Assemble the Bowls

Divide the cooked brown rice among four bowls. Top each with a portion of the sautéed sweet potatoes, black beans, and corn salsa.

5. Serve

Enjoy immediately, or store in airtight containers in the refrigerator for up to 3 days for meal prep.

🧾 Nutrition Facts (Per Serving)

• Calories: Approximately 350
• Protein: 10g
• Carbohydrates: 60g
• Dietary Fiber: 12g
• Fat: 8g
• Vitamin A: Over 100% DV
• Vitamin C: 25% DV
• Iron: 4% DV
• Potassium: 12% DV

🍽️ Serving Suggestions

• Avocado Slices: Add fresh avocado slices on top for creaminess and healthy fats.
• Fresh Lime Wedges: Serve with lime wedges for an extra citrusy zing.
• Chopped Jalapeños: For those who enjoy heat, sprinkle chopped jalapeños over the bowl.
• Leafy Greens: Serve over a bed of spinach or kale for added nutrients.

💡 Tips and Variations

• Roasting Sweet Potatoes: For a different texture, roast the seasoned sweet potatoes in the oven at 375°F (190°C) for about 30 minutes until tender and slightly crispy.
• Grain Alternatives: Substitute brown rice with quinoa or farro for variety.
• Additional Veggies: Incorporate other vegetables like bell peppers or zucchini to enhance the bowl.
• Spice Level: Adjust the chili powder to control the heat level according to your preference.

🥕 Health Benefits

Sweet potatoes are rich in beta-carotene, which the body converts into vitamin A, essential for vision and immune function.

Black beans provide plant-based protein and fiber, aiding in digestion and keeping you full longer.

Brown rice is a whole grain that offers complex carbohydrates for sustained energy. Together, these ingredients create a balanced meal that supports overall health, especially during the Daniel Fast.

🧊 How To Store

• Refrigerator: I let everything cool completely first. Then I divide the bowl into airtight glass containers. It stays fresh in the fridge for up to 3 days.
• Reheat: I reheat the sweet potatoes, beans, and rice in the microwave or a skillet with a splash of water. I always keep the corn salsa and any fresh toppings separate and add them cold after reheating.
• Freezer (optional): I sometimes freeze just the sweet potatoes and rice together. I avoid freezing the salsa—it gets watery. The frozen parts last up to 2 months. I thaw overnight in the fridge.

📝 Notes

• Meal Prep: This recipe is excellent for meal prepping. Store individual portions in airtight containers for up to 3 days.
• Freezing: While the components can be frozen separately, it’s best to assemble the bowl fresh to maintain texture.
• Customization: Feel free to adjust the ingredients based on what’s available or your dietary preferences.

🔚 Conclusion

This sweet potato recipe has become one of my favorites during the Daniel Fast. It’s simple, filling, and full of flavor—everything I need in one bowl.

I love how it helps me stay on track without feeling like I’m missing out on anything. The ingredients are clean, the prep is easy, and it keeps me full and satisfied.

If you’re looking for a go-to Daniel Fast meal that’s nourishing and comforting, this one’s worth trying. Trust me, once you make it, you’ll want to keep it in your weekly rotation—even after the fast ends.

FAQS