This easy, one-pan Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty and healthy dish. It’s packed with flavor and nutrients, making it a perfect option for a vegetarian dinner. With just one pan, this recipe saves you time on clean-up while delivering a delicious meal for the whole family.
Why Make This Recipe
There are many good reasons to try this recipe. First, it combines sweet potatoes, black beans, and rice, offering a balance of carbohydrates, protein, and fiber. This dish is not only filling but also loaded with vitamins and minerals. Plus, it’s versatile enough to please both vegetarians and meat lovers alike. You can easily customize it to fit your taste preferences, and it’s a great option for meal prepping!
How to Make Southwest Sweet Potato, Black Bean, and Rice Skillet
Ingredients:
- 2 medium sweet potatoes, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup uncooked brown rice
- 2 cups vegetable broth
- 1 bell pepper, chopped
- 1 onion, diced
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil
- Fresh cilantro (for garnish, optional)
Directions:
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Add the diced onion and bell pepper. Sauté for about 5 minutes, until they soften.
- Stir in the diced sweet potatoes, chili powder, cumin, salt, and pepper. Cook for another 5 minutes.
- Add the uncooked brown rice and vegetable broth to the skillet. Bring to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and simmer for about 30 minutes or until the rice and sweet potatoes are tender.
- Stir in the black beans and let it cook for another 5 minutes to heat through.
- Remove from heat and garnish with fresh cilantro if desired.
How to Serve Southwest Sweet Potato, Black Bean, and Rice Skillet
Serve this delicious skillet dish warm. It can be enjoyed as a standalone meal or paired with avocado, tortilla chips, or a simple green salad. It’s perfect for a family dinner or meal prep for lunches throughout the week.
How to Store Southwest Sweet Potato, Black Bean, and Rice Skillet
You can store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, simply use the microwave or a skillet until heated through.
Tips to Make Southwest Sweet Potato, Black Bean, and Rice Skillet
- Make sure to cut the sweet potatoes into even-sized pieces for uniform cooking.
- If you prefer a spicier dish, add some chopped jalapeños or hot sauce.
- You can experiment with other vegetables like corn or zucchini for added flavor.
Variation
Feel free to substitute the brown rice with quinoa or cauliflower rice for a different take on this dish. You can also use different beans like kidney beans or navy beans based on your preference.
FAQs
1. Can I use white rice instead of brown rice?
Yes, you can use white rice; however, cooking time may vary. White rice usually takes less time to cook than brown rice, so keep an eye on it.
2. Is this recipe gluten-free?
Yes, as long as you use gluten-free vegetable broth, this recipe is gluten-free!
3. Can I add meat to this dish?
Absolutely! You can add cooked chicken or ground turkey to make it more filling. Just mix the cooked meat in with the black beans at the end.
Southwest Sweet Potato, Black Bean, and Rice Skillet
Ingredients
Main Ingredients
- 2 medium sweet potatoes, diced Cut into even-sized pieces for uniform cooking.
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup uncooked brown rice Can substitute with quinoa or cauliflower rice.
- 2 cups vegetable broth Use gluten-free broth if necessary.
- 1 medium bell pepper, chopped
- 1 medium onion, diced
Spices and Seasonings
- 2 tsp chili powder Add more for spice if desired.
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil For sautéing.
Garnish
- Fresh cilantro (for garnish, optional)
Instructions
Preparation
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Add the diced onion and bell pepper. Sauté for about 5 minutes, until they soften.
- Stir in the diced sweet potatoes, chili powder, cumin, salt, and pepper. Cook for another 5 minutes.
Cooking
- Add the uncooked brown rice and vegetable broth to the skillet. Bring to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and simmer for about 30 minutes or until the rice and sweet potatoes are tender.
- Stir in the black beans and let it cook for another 5 minutes to heat through.
- Remove from heat and garnish with fresh cilantro if desired.