Vegan Sweet Potato and Black Bean Skillet
A hearty and flavorful one-pan dish combining sweet potatoes, black beans, and vibrant bell peppers for a satisfying and nutritious vegan meal.
15 min
Prep
25 min
Cook
4
Serves
310
Calories
Macros · per serving
9g protein
50g carbs
9g fat
Ingredients
For 4 servings
- 3 sweet potato
- 1 can black beans
- 1 red bell pepper
- 1 yellow onion
- 2 clove garlic
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 2 tablespoon fresh cilantro
Instructions
- 1
Peel and dice the sweet potatoes into small cubes.
- 2
Drain and rinse the black beans.
- 3
Dice the red bell pepper and chop the onion.
- 4
Mince the garlic cloves.
- 5
In a large skillet, heat the olive oil over medium heat.
- 6
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion becomes translucent.
- 7
Add the diced sweet potatoes to the skillet and sauté for 10 minutes, stirring occasionally, until they start to soften.
- 8
Mix in the diced red bell pepper and continue to cook for another 5 minutes.
- 9
Add the drained black beans, smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir well to combine.
- 10
Cover the skillet and cook for an additional 5 minutes, until the sweet potatoes are tender and everything is heated through.
- 11
Garnish with chopped fresh cilantro before serving.
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