Southwest Sweet Potato, Black Bean, and Rice Skillet
This easy, one-pan dish combines sweet potatoes, black beans, and rice for a hearty vegetarian meal filled with flavor and nutrients.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave or skillet. You can customize the dish with more spices or vegetables.