Description
Discover the vibrant flavors of this Southwest Sweet Potato, Black Bean and Rice Skillet – a healthy, vegetarian dinner packed with wholesome ingredients, bold spices, and a satisfying meal that’s perfect for weeknights. This easy-to-make dish combines tender sweet potatoes, nutritious black beans, and fragrant rice for a delicious, plant-based meal that everyone will love.
Ingredients
Scale
- 2 large sweet potatoes, diced
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Start by peeling and dicing the sweet potatoes into bite-sized pieces. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with a pinch of salt. Cook for about 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Once the sweet potatoes are cooked, push them to one side of the skillet. In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion, red bell pepper, and minced garlic for 3-4 minutes until fragrant and softened.
- Add the cooked rice and black beans to the skillet. Sprinkle in smoked paprika, cumin, chili powder, salt, and pepper. Stir everything thoroughly to evenly distribute the spices. Continue cooking for another 5 minutes to meld flavors and heat through.
- Remove from heat and sprinkle freshly chopped cilantro over the top. Serve hot with lime wedges on the side. Optional toppings include sliced avocado, shredded cheese, or sour cream for extra flavor.
Notes
- For a vegan version, omit cheese and sour cream or substitute with vegan alternatives.
- Add chopped jalapeños or a dash of hot sauce to increase heat level.
- Frozen black beans and sweet potatoes can be used; ensure to thaw and drain well before adding.
- This dish can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg