Sweet Potato Black Bean Rice Skillet Recipe
This Sweet Potato Black Bean Rice Skillet is a hearty, nutritious, and flavorful one-pan meal perfect for a quick weeknight dinner. Combining tender sweet potatoes, protein-rich black beans, and fluffy rice, seasoned with a blend of spices, this dish offers a comforting and balanced vegetarian option that’s easy to prepare and satisfying to eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Beans
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
Grains
- 1 cup long-grain white rice
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Other
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
Instructions
- Cook the sweet potatoes: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8–10 minutes, stirring occasionally, until they begin to soften and develop a slight golden color.
- Add beans and rice: To the skillet, add the rinsed black beans and the uncooked rice, stirring to combine everything evenly.
- Season and add liquid: Sprinkle in the cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Pour in the vegetable broth, stir well to incorporate the spices and distribute ingredients evenly.
- Simmer the mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15–20 minutes, or until the rice is tender and liquid is absorbed.
- Serve: Once cooked, fluff the rice with a fork and taste for seasoning, adjusting salt and pepper as needed. Serve warm as a complete meal or a side dish.
Notes
- For extra flavor, consider adding chopped onions and garlic in step 1 when cooking sweet potatoes.
- Use vegetable broth instead of water to enhance the dish’s richness.
- To make it vegan and gluten-free, double-check that your spices and broth are without animal products or gluten.
- Garnish with fresh cilantro or a squeeze of lime juice for bright, fresh flavor.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Keywords: sweet potato skillet, black bean rice, vegetarian meal, one-pot dinner, healthy rice skillet
