Southwest Sweet Potato, Black Bean and Rice Skillet

A Flavorful Journey in One Pan

If you’re on the hunt for a healthy, hearty dinner that can satisfy the whole family without taking hours in the kitchen, you’ve stumbled upon the right recipe! This easy, one pan Southwest Sweet Potato, Black Bean, and Rice Skillet is not only a culinary delight but also a vibrant dish that brings the warm, comforting tastes of the Southwest to your table. It’s the kind of meal that makes weeknight dinners something to look forward to, packed with nutrients, flavors, and colors that make each bite enjoyable.

Why You’ll Love Making This

What makes this dish so special? For starters, it’s incredibly simple and quick to prepare, perfect for those busy evenings when you crave something nutritious yet hassle-free. Imagine a meal that uses just one skillet, minimizing prep and clean-up time. Plus, it’s budget-friendly, made with wholesome ingredients that you might already have on hand.

You’ll absolutely love the blend of flavors—the sweetness of roasted sweet potatoes, the earthiness of black beans, and the heartiness of brown rice come together beautifully. It’s not only a vegetarian delight but also rich in protein and fiber, making it a wholesome option that even non-vegetarians will enjoy.

"This skillet dish quickly became a family favorite. It’s so colorful and vibrant, and my kids didn’t even notice it was vegetarian!"

Your Easy Cooking Guide

Ready to dive into this one-pan wonder? First, let’s set the stage for your cooking adventure. This dish is designed to be straightforward and approachable, so you won’t be spending hours in the kitchen. You’ll start by roasting the sweet potatoes while the rice cooks, allowing the flavors to meld together perfectly. The beauty lies in its simplicity and ease—you’ll see how quickly everything comes together in just a few steps.

Ingredients You’ll Need

• 2 medium sweet potatoes, peeled and diced
• 1 cup of brown rice (or quinoa for a gluten-free option)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup of corn (frozen or fresh)
• 1 bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges, cheese (or vegan cheese)

Feel free to swap the rice for another grain like quinoa or farro, depending on your dietary preferences!

Step-by-Step Directions

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until fragrant and translucent, about 3 minutes.
2. Stir in the diced sweet potatoes, corn, and bell pepper. Season with cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes, until the sweet potatoes begin to soften.
3. Meanwhile, in a separate pot, cook the brown rice according to package instructions using vegetable broth for extra flavor.
4. Once the sweet potatoes are fork-tender, mix in the cooked rice and black beans. Stir everything until well combined, and let it simmer for another 2-3 minutes to warm through.
5. Adjust seasoning if needed, and then serve hot with your choice of toppings!

Best Way to Serve

This Southwest Sweet Potato Skillet can be served as a standalone meal, but it shines even brighter with the right pairings. Consider a side salad with a zesty lime vinaigrette, or some warm tortillas to scoop up the hearty mix. For an added punch of flavor, top your servings with fresh avocado slices, a sprinkle of cilantro, or a squeeze of lime juice.

Storage Tips

If you find yourself with leftovers (which is a great problem to have!), storing them is easy. Allow the skillet dish to cool before transferring it into an airtight container. You can refrigerate it for up to 4 days, or freeze portions for up to 3 months. When reheating, gently warm it on the stove or in the microwave. Just be sure to reheat thoroughly to ensure food safety.

Expert Advice

• To elevate the flavors, consider adding a splash of lime juice during the cooking process.
• Feel free to customize the spices based on your family’s taste preferences. If you enjoy heat, add a diced jalapeño or a dash of cayenne pepper!
• If you want to save time, use pre-cooked rice or a quick-cooking grain, which will cut down on prep time significantly.

Recipe Variations

There’s so much room to get creative with this dish! You can swap in different vegetables such as zucchini or spinach for added nutrients. Try using different legumes like chickpeas or lentils for a twist! Consider tossing in some diced tomatoes for a juicier texture or topping it with your favorite cheese for an extra layer of flavor.

Questions & Answers

How long does it take to prepare this dish?

On average, it takes about 30-40 minutes to prepare and cook this delightful skillet meal.

Can I substitute the brown rice?

Absolutely! Quinoa, farro, or even couscous can be great alternatives depending on your preference.

Is this dish freezable?

Yes! It freezes well. Just be sure to store it in airtight containers, and it will last for up to 3 months in the freezer.

With its rich flavors and healthy ingredients, this Southwest Sweet Potato, Black Bean, and Rice Skillet should become a staple in your weekly meal rotation. Enjoy your cooking adventure!

Southwest Sweet Potato, Black Bean, and Rice Skillet

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• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A healthy, hearty one-pan meal filled with flavors of the Southwest, combining sweet potatoes, black beans, and brown rice.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and diced
• 1 cup of brown rice (or quinoa for a gluten-free option)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup of corn (frozen or fresh)
• 1 bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges, cheese (or vegan cheese)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing for about 3 minutes until fragrant and translucent.
2. Stir in the diced sweet potatoes, corn, and bell pepper. Season with cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes until the sweet potatoes begin to soften.
3. Meanwhile, cook the brown rice according to package instructions using vegetable broth for extra flavor.
4. Once the sweet potatoes are fork-tender, mix in the cooked rice and black beans. Stir everything until well combined, and let it simmer for another 2-3 minutes to warm through.
5. Adjust seasoning if needed, and then serve hot with your choice of toppings!

Notes

This dish is customizable; feel free to add different vegetables or legumes as desired.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Skillet Cooking
• Cuisine: Southwestern

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 15g
• Protein: 12g
• Cholesterol: 0mg

Keywords: one pan, vegan, healthy dinner, easy recipe, southwest flavors