Southwest Sweet Potato, Black Bean, and Rice Skillet
A comforting one-pan vegetarian dish filled with sweet potatoes, black beans, and rice, all infused with flavorful Southwest spices.
Ingredients
Main Ingredients
- 2 medium Sweet Potatoes, peeled and diced Choose firm, vibrant tubers for the best flavor.
- 1 can Black Beans, drained and rinsed Opt for organic brands for maximum freshness.
- 1 cup Brown Rice You can use white rice, but brown offers more fiber and nutrition.
- 2 cups Vegetable broth Homemade adds depth of flavor; look for low-sodium options.
- 1 tsp Cumin Adds smokiness.
- 1 tsp Smoked paprika Provides warmth.
- ½ tsp Chili powder Adjust according to your taste.
- 2 tbsp Olive Oil Can substitute with avocado oil.
- 1 can Diced Tomatoes, with juice Fire-roasted will add a lovely flavor boost.
- Fresh Cilantro, for garnish Brightens up the dish.
Instructions
Preparation
- Peel and dice the sweet potatoes into bite-sized pieces. Drain and rinse the black beans.
Cooking
- Heat two tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté for about 10-12 minutes, stirring often until they begin to soften and lightly brown.
- Sprinkle in cumin, smoked paprika, and chili powder. Stir to coat the sweet potatoes evenly, allowing them to cook for another 2 minutes until fragrant.
- Add in the black beans, brown rice, vegetable broth, and diced tomatoes. Stir to combine thoroughly.
- Bring to a boil, then reduce to a simmer. Cover the skillet and cook for 25-30 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
- Remove from heat, fluff with a fork and garnish with fresh cilantro.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This dish freezes beautifully!