Sweet potato & black bean bowl
A Mexican lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Mexican
- ⏱ 15 min
- 🌊 Sea tolerance 5/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Sweet potato600 g (≈ 4.5 sweet potatos) (150 g (≈ 1 sweet potato))
- Canned black beans400 g (100 g)
- White rice (long grain)240 g (60 g)
- Lime32 g (≈ 0.5 lime) (8 g)
- Coriander / cilantro8 g (2 g)
- Extra-virgin olive oil32 g (8 g)
Method
- Cook rice; pan-fry diced sweet potato in olive oil until soft.
- Warm the beans.
- Bowl it up with lime and coriander.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 513
- protein
- 13 g
- fat
- 9 g
- carbs
- 96 g
- sugar
- 7 g
- fibre
- 12 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes