Dill Pickle Buffalo Sweet Potato & Rice Bowl

This vibrant buffalo rice bowl is bold, balanced, and packed with texture. Fluffy rice is layered with roasted sweet potatoes, black beans, fresh greens, and crisp cucumber — then finished with a generous drizzle of Dill Pickle Buffalo Sauce for tangy heat in every bite.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4

Ingredients

• 2 medium sweet potatoes, cubed (about 4 cups)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 3–4 cups cooked rice (about 1½ cups dry rice before cooking)
• 1½–2 cups black beans, rinsed and drained (1 standard 15 oz can yields ~1½ cups)
• 3–4 cups mixed greens
• 1 large cucumber, thinly sliced‍
• ½–¾ cup Cleveland Kitchen Dill Pickle Buffalo Sauce

Instructions

1. Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, and salt. Spread on a sheet pan in a single layer and roast for 22–25 minutes, flipping halfway, until tender and caramelized.
2. Cook rice according to package instructions (if not already cooked).
3. Rinse and drain black beans; warm if desired. Thinly slice cucumber and prepare greens.
4. Divide warm rice evenly among four bowls. Add black beans and mixed greens. Top with roasted sweet potatoes and sliced cucumber. Drizzle 2–3 tablespoons Dill Pickle Buffalo Sauce over each bowl.
5. Serve immediately.

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