Description
A delicious and nutritious one-pan meal featuring sweet potatoes, black beans, and rice with a Southwest twist.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup brown rice
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat a little oil over medium heat.
- Add the diced sweet potatoes and cook for about 5 minutes until they start to soften.
- Add the onion, red bell pepper, and garlic, and sauté until the vegetables are tender.
- Stir in the brown rice, black beans, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes or until the rice is cooked and the sweet potatoes are tender.
- Remove from heat and let it sit for a few minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add other vegetables like corn or zucchini.
- This dish can be made ahead of time and reheated.
- Adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Southwest Sweet Potato Black Bean and Rice Skillet