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Black Bean & Sweet Potato Skillet: Quick One-Pot Meal
Youssef Hb

Black Bean & Sweet Potato Skillet

A nutritious and satisfying one-pot meal that perfectly balances the natural sweetness of caramelized root vegetables with fiber-rich black beans. Infused with aromatic spices like cumin, smoked paprika, and chili powder, this plant-based skillet is designed for efficiency without sacrificing depth of flavor. It is a hearty, budget-friendly dish that transforms simple pantry staples into a vibrant dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs sweet potatoes, diced into small even pieces
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 1.5 Tbsp extra virgin olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika
  • 15 oz can black beans, drained and rinsed
  • 14 oz can petite diced tomatoes
  • 2 cups kale, chopped with stems removed
  • 1 Tbsp fresh cilantro, for garnish

Method
 

  1. Wash, peel, and dice the sweet potatoes into uniform cubes.
  2. Dice the red bell pepper and yellow onion finely.
  3. Heat olive oil in a large skillet over medium heat until shimmering.
  4. Add sweet potatoes and cook for 8 minutes, stirring occasionally to achieve a golden-brown crust.
  5. Add the red bell pepper and onion to the skillet; sauté for 5 minutes until softened.
  6. Stir in the chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika.
  7. Add the black beans and diced tomatoes, stirring to combine all spices.
  8. Cover and simmer for 10 minutes until the sweet potatoes are fork-tender.
  9. Stir in the chopped kale and cook for 2 minutes until wilted.
  10. Garnish with fresh cilantro before serving directly from the skillet.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat. For extra creaminess, serve with a slice of avocado on top.