why make this recipe
The Southwest Sweet Potato, Black Bean and Rice Skillet is a delicious and healthy meal that brings together a wonderful mix of flavors and nutrients. Sweet potatoes are packed with vitamins and fiber, while black beans provide protein and heart-healthy nutrients. This dish is not only vibrant and tasty but also quick to prepare, making it perfect for weeknight dinners. It is vegan and gluten-free, catering to a wide range of dietary needs.
how to make Southwest Sweet Potato, Black Bean and Rice Skillet
Ingredients:
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup brown rice (or any rice of your choice)
- 2 cups vegetable broth
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil, for cooking
- Fresh cilantro, for garnish (optional)
Directions:
- Heat a large skillet over medium heat and add a splash of olive oil.
- Add the diced sweet potatoes and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
- Add the diced red bell pepper and cook for an additional 2-3 minutes.
- Stir in the brown rice, vegetable broth, black beans, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is cooked and the sweet potatoes are tender.
- Once done, fluff the mixture with a fork, and garnish with fresh cilantro if desired.
how to serve Southwest Sweet Potato, Black Bean and Rice Skillet
Serve the Southwest Sweet Potato, Black Bean and Rice Skillet hot, and enjoy it as a main dish or a hearty side. It pairs well with avocado slices or a dollop of sour cream for those who enjoy added creaminess. You can also serve it with tortilla chips for some crunch.
how to store Southwest Sweet Potato, Black Bean and Rice Skillet
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, simply warm it up in a skillet on the stove or in the microwave until heated through.
tips to make Southwest Sweet Potato, Black Bean and Rice Skillet
- For extra flavor, try adding lime juice or zest at the end before serving.
- Feel free to adjust the spice level by adding more chili powder or including diced jalapeños.
- You can substitute other vegetables like zucchini or spinach for added nutrition and variety.
variation
You can use quinoa instead of brown rice for a different texture and taste. Adding shredded cheese on top can also enhance the flavor if you’re not strictly vegan.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare this dish in advance and store it in the refrigerator. It reheats well for a quick meal.
Is this recipe suitable for meal prep?
Absolutely! This skillet meal is great for meal prep. You can divide it into portions and store them for easy lunches throughout the week.
Can I freeze the Southwest Sweet Potato, Black Bean and Rice Skillet?
Yes, you can freeze it! Just be sure to let it cool completely before transferring it to a freezer-safe container. It can last for up to 3 months in the freezer.
Southwest Sweet Potato, Black Bean and Rice Skillet
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A vibrant and healthy meal featuring sweet potatoes, black beans, and rice, perfect for weeknight dinners.
Ingredients
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup brown rice
- 2 cups vegetable broth
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil, for cooking
- Fresh cilantro, for garnish (optional)
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil.
- Add the diced sweet potatoes and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
- Add the diced red bell pepper and cook for an additional 2-3 minutes.
- Stir in the brown rice, vegetable broth, black beans, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is cooked and the sweet potatoes are tender.
- Once done, fluff the mixture with a fork, and garnish with fresh cilantro if desired.
Notes
For extra flavor, try adding lime juice or zest before serving. Adjust the spice level by adding more chili powder or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg