Looking for a colorful, hearty, and nutritious meal that comes together in one skillet? This Southwest Sweet Potato, Black Bean, and Rice Skillet is a delicious vegetarian dish packed with bold southwest flavors and satisfying textures. Sweet potatoes add natural sweetness and creaminess, while black beans bring protein and fiber, and rice rounds it out for a filling meal.

Perfect for weeknights, meal prep, or a cozy dinner, this skillet is easy to customize and naturally gluten-free and vegan. Plus, it’s loaded with vitamins, minerals, and antioxidants — making it a great way to eat clean and tasty all at once!

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🛒 Ingredients (Serves 4)

• 1 large sweet potato (about 1 pound), peeled and diced into ½-inch cubes
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cooked white or brown rice (leftover rice works great)
• 1 cup corn kernels (fresh, canned, or frozen)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Optional toppings: avocado slices, salsa, shredded cheese, sour cream, or hot sauce

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🔪 Instructions

Step 1: Roast the Sweet Potatoes

Preheat oven to 425°F. Toss diced sweet potatoes with ½ tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, turning halfway through, until tender and caramelized.

Step 2: Cook the Veggies

While sweet potatoes roast, heat remaining ½ tablespoon olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté for 5 minutes until softened. Add garlic and spices (cumin, paprika, chili powder, cayenne), cooking 1 minute more to toast spices.

Step 3: Combine and Heat Through

Add roasted sweet potatoes, black beans, cooked rice, and corn to the skillet. Stir well to combine and heat through, about 3–5 minutes.

Step 4: Finish and Serve

Remove skillet from heat. Stir in lime juice and chopped cilantro. Taste and adjust seasoning if needed.

Serve hot with your favorite toppings like creamy avocado slices, fresh salsa, or a sprinkle of cheese or sour cream.

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🍽️ Nutrition Information (Per Serving - Approximate)

• Calories: 360
• Protein: 11 g
• Fat: 7 g
• Carbohydrates: 65 g
• Fiber: 13 g
• Sugar: 7 g
• Sodium: 320 mg

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💡 Tips & Tricks

• Use leftover rice to speed up prep time and add texture.
• Make it vegan: skip cheese and sour cream or use plant-based alternatives.
• Add extra veggies: zucchini, cherry tomatoes, or spinach work well here.
• Spice it up: add extra cayenne or a dash of hot sauce if you love heat.
• Meal prep friendly: this skillet stores well in the fridge for up to 4 days.

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✨ From Me to Your Readers

This Southwest Sweet Potato, Black Bean and Rice Skillet is one of those meals I keep coming back to because it’s so versatile and satisfying. The sweet potatoes roast to caramelized perfection, balancing the smoky spices and the earthiness of black beans beautifully.

I love how easy it is to throw together with pantry staples and how well it reheats for lunches or quick dinners. It’s perfect comfort food with a fresh, healthy twist. Try adding your favorite toppings to make it your own!