Description
A vibrant and healthy meal featuring sweet potatoes, black beans, and rice, perfect for weeknight dinners.
Ingredients
Scale
- 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