Sunshine Sweet Potato & Black Bean Skillet
This week's top pick is a vibrant one-pan wonder that proves you don't need a big budget to eat incredibly well. Packed with fiber, plant-based protein, and warming spices, this hearty skillet is the perfect answer for a cheap, healthy, and seriously delicious weekday dinner.
Ingredienser
- Olive oil2 tbsp
- Large onion1 pc
- Garlic cloves, minced3 pc
- Large sweet potatoes (approx. 700g), peeled and diced2 pc
- Ground cumin2 tsp
- Smoked paprika1 tsp
- Chili powder (or to taste)1 tsp
- Canned black beans (400g), rinsed and drained1 can
- Canned chopped tomatoes (400g)1 can
- Vegetable broth or water150 ml
- Salt0.5 tsp
- Freshly ground black pepper0.25 tsp
Slik gjør du
Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, cumin, smoked paprika, and chili powder, and cook for another minute until fragrant.
Add the diced sweet potatoes, the can of chopped tomatoes, and the vegetable broth to the skillet. Stir everything together, bring to a simmer.
Cover the skillet, reduce the heat to low, and let it simmer for 15-20 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking.
Stir in the rinsed black beans and cook for another 5 minutes, uncovered, to allow the sauce to thicken slightly and the beans to heat through. Season with salt and pepper to taste.
Serve the skillet hot as is, or with optional toppings like a dollop of yogurt, a sprinkle of fresh cilantro, or a squeeze of lime juice for extra freshness.