Description
A vibrant and hearty Sweet Potato Black Bean Skillet that combines caramelized sweet potatoes, bell peppers, black beans, and kale with aromatic spices for a nutritious and flavorful one-pan meal. Perfect for a quick vegetarian dinner loaded with fiber, protein, and vitamins.
Ingredients
Scale
Vegetables & Herbs
- 1.5 lbs. sweet potatoes (about 2 medium-sized potatoes)
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 cups kale, chopped
- 1 Tbsp fresh cilantro, chopped
Pantry & Spices
- 1.5 Tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper, freshly cracked
- 1/4 tsp smoked paprika
- 1 15 oz. can black beans, drained
- 1 14 oz. can petite diced tomatoes
Instructions
- Prepare the vegetables. Wash, peel, and dice the sweet potatoes into bite-sized pieces. Dice the red bell pepper and yellow onion finely for even cooking.
- Cook the sweet potatoes. Heat a large skillet over medium heat and add the olive oil. Once hot, add the sweet potatoes and cook for about 8 minutes, stirring occasionally but not too frequently to allow the potatoes to brown and caramelize properly. They may not be fully tender at this stage.
- Sauté the aromatics and spices. Add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet with the sweet potatoes. Stir well to coat evenly and cook for an additional 3 minutes to soften the vegetables and develop the flavors.
- Add beans, tomatoes, and kale. Add the drained black beans, diced tomatoes, and chopped kale to the skillet. Gently mix everything together and cook for another 2 to 3 minutes until the kale wilts and the mixture is heated through. If the skillet looks dry, add 1 to 2 tablespoons of water to maintain moisture.
- Garnish and serve. Remove the skillet from heat and sprinkle fresh chopped cilantro over the top. Serve warm in portions of approximately 1.75 cups each for four servings.
Notes
- For a spicier version, add a pinch of cayenne pepper or some chopped jalapeño along with the spices.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- To make it vegan, ensure no butter or animal products are added; this recipe is naturally vegan.
- You can substitute kale with spinach or Swiss chard for variation.
- If the sweet potatoes begin browning too quickly, reduce the heat slightly to prevent burning.
