Southwest Sweet Potato, Black Bean and Rice Skillet
Southwest Sweet Potato, Black Bean and Rice Skillet is a vibrant one-skillet meal that combines the natural sweetness of roasted sweet potatoes with protein-rich black beans and nutty brown rice. Infused with cumin and chili powder, this dish bursts with Southwestern flavors, making it perfect for busy weeknights or casual gatherings. Ready in under 30 minutes, it’s a wholesome and delicious experience that will tantalize your taste buds while adding color to your dinner table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Southwestern
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup long-grain brown rice
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder (adjust to taste)
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by peeling and dicing the sweet potatoes and chopping the onion and bell pepper.
- In a large skillet over medium heat, add olive oil. Sauté the onion and bell pepper for about five minutes until soft.
- Add the diced sweet potatoes along with cumin and chili powder. Cook for another five minutes.
- Stir in the black beans and uncooked brown rice. Pour vegetable broth over everything, bring to a gentle boil, reduce heat to low, cover, and simmer for about 20 minutes.
- Once cooked, let it rest covered for five minutes before fluffing with a fork.
- Serve hot with optional avocado slices or fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg