Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 cups cooked rice (white, brown, or jasmine)
- 1 can (15 oz) black beans, drained and rinsed
- 1 bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- Optional toppings: avocado slices, shredded cheese, sour cream, jalapeños
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until soft, about 5 minutes.
- Add diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
- Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Toast spices for 1 minute.
- Add a splash of water, cover the skillet, and cook for another 10 minutes or until sweet potatoes are fork-tender.
- Stir in black beans and cooked rice. Cook for 2–3 minutes until heated through.
- Finish with lime juice and fresh cilantro. Stir to combine.
- Serve hot with your choice of toppings.
Notes
- Add frozen corn or diced tomatoes for extra texture.
- Mix in spinach or kale at the end for added greens.
- Top with a fried egg for a brunch twist.
- Melt cheese on top and broil for a cheesy finish.
- Use quinoa instead of rice for a protein-rich variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
