Description
A healthy, hearty one-pan meal filled with flavors of the Southwest, combining sweet potatoes, black beans, and brown rice.
Ingredients
Scale
- 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)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing for about 3 minutes until fragrant and translucent.
- 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.
- Meanwhile, cook the brown rice according to package instructions using vegetable broth for extra flavor.
- 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.
- 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