Sweet Potato Skillet
A vibrant and nutritious skillet dish combining sweet potatoes, vegetables, and spices for a hearty meal.
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 1 Tbsp. olive oil
- ½ red onion chopped
- 1 sweet potato chopped into cubes
- 1 clove garlic minced
- Salt and pepper to taste
- 1 bell pepper chopped
- 1 tsp. cumin
- ½ tsp. chili powder
- 1 can black beans (15 oz), rinsed and drained
- 1 cup corn canned or frozen
- 1 medium tomato chopped (optional)
- 1 oz. kale or spinach chopped (optional)
- Shredded cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped red onion and sauté for about 2 minutes until translucent.
- Add cubed sweet potatoes and minced garlic, seasoning with salt and pepper. Stir to coat.
- Cook uncovered for about 3 minutes until sweet potatoes start to soften.
- Add chopped bell pepper and cook for another 2 minutes.
- Stir in cumin, chili powder, black beans, corn, and optional tomato. Mix well.
- Reduce heat, cover, and simmer for 10-15 minutes until sweet potatoes are fork-tender.
- Add chopped kale or spinach and stir until wilted.
- If desired, sprinkle shredded cheese on top and stir until melted.
- Serve warm, and enjoy!
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Notes
Store leftovers in airtight containers in the fridge for up to 4 days.