Description
This Southwest Sweet Potato, Black Bean, and Rice Skillet is a flavorful and nutritious one-pan meal that is perfect for a quick and easy dinner. Packed with wholesome ingredients and bold spices, this vegan and gluten-free dish is sure to become a family favorite.
Ingredients
Scale
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup salsa
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- shredded cheddar or vegan cheese for topping (optional)
- avocado slices for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook for 1 minute.
- Add sweet potatoes, bell pepper, spices, salt, and pepper. Cover and cook until sweet potatoes are tender.
- Stir in black beans, rice, corn, and salsa. Cook uncovered until heated through.
- Remove from heat and add lime juice and cilantro. Top with cheese, avocado, or extra salsa if desired.
Notes
- For extra protein, add cooked shredded chicken or plant-based chicken strips.
- You can make this dish ahead and reheat in the skillet or microwave.
- It also works well as a burrito filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern, Mexican-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg
