Description
This Sweet Potato & Black Bean Skillet is a vibrant, nutritious, and flavorful one-pan meal perfect for a quick weeknight dinner. Packed with wholesome ingredients like sweet potatoes, black beans, and fresh vegetables, it combines savory spices with hearty textures for a satisfying dish that’s both vegetarian and gluten-free.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, diced
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
Pantry Items & Spices
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Heat the oil: Warm the olive oil in a skillet over medium heat to prepare the pan for sautéing.
- Sauté aromatics: Add chopped onion and minced garlic to the skillet and cook until fragrant and soft, about 2-3 minutes.
- Cook vegetables: Stir in diced sweet potatoes and red bell pepper, cooking until the sweet potatoes are tender, which should take roughly 10-12 minutes. Stir occasionally to prevent sticking and promote even cooking.
- Add beans and seasoning: Mix in the drained black beans, cumin, chili powder, salt, and pepper. Stir well to combine all flavors evenly.
- Simmer: Continue cooking the mixture for an additional 5 minutes, stirring occasionally, to allow the flavors to meld and the dish to heat through.
- Garnish and serve: Remove from heat, sprinkle with fresh cilantro, and serve hot.
Notes
- For extra protein, you can top this skillet with a fried or poached egg.
- Adjust chili powder to taste if you prefer more or less heat.
- This dish stores well in the refrigerator for up to 3 days and reheats nicely.
- To make it vegan, ensure no animal-based toppings are added.
- You can substitute sweet potatoes with butternut squash if preferred.
