This easy, one pan meal is a hearty and healthy vegetarian meal the whole family can enjoy. Ready in just 30 minutes, it’s nutrient dense, packed with protein and fiber. Made with simple ingredients, this Sweet Potato, Black Bean, and Brown Rice Skillet is colorful, tasty, and satisfying.
Weekdays are busy with two school picks up, one getting out earlier, after school activities for both girls that vary in different cities. There’s a lot of running around I do and honestly, I live by the half hour. I like making fresh meals the family can enjoy but don’t always have the time for the elaborate.
This skillet was one of those things I decided to put together with what I had in the pantry and the time crunch I was on. A great way to add more vegetarian meals to the table, I love that it is packed with protein. Almost 11 gms worth which makes me a happy Mama.
The girls love the melted cheese on top and I love that they are eating a healthy meal. There are some fun toppings you can add to this! Here are a few suggestions that we like:
- Green Onions
- Sour Cream or Greek Yogurt
- Avocado
- Lemon Wedges
- Salsa
- Hot Sauce
- Black Olives
- Tortilla Chips
Tips to customize this recipe:
- If you don’t want to use brown rice, substitute with quinoa, cauliflower rice, or even white rice.
- Feel free to use any type of salsa that you have on hand. It will only add flavor. Beware that if it is on the spicier side, to adjust the cayenne pepper per your taste.
- Pinto Beans or Kidney Beans also work great in this recipe if you don’t have black beans.
Looking for more easy weeknight dinner ideas? Check out some of my go tos:
Skinny Skillet Veggie Enchiladas
Tandoori Gobi (Cauliflower) Zucchini Boats
Easy Chicken Ramen with GF Noodles
Crispy Black Bean Tacos
How to Cook Brown Rice
Sweet Potato, Black Bean, and Brown Rice Skillet
Ingredients
- 2 c sweet potato, peeled and cubed
- 2 c cooked brown rice
- 1.5 x 15 oz can low sodium black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp Extra Virgin Olive Oil
- ½ c salsa
- 2 Tbsp lemon juice
- ½ c cheddar cheese, shredded
For the toppings:
- Avocado slices
- Lemon wedges
- Sour cream or yogurt
- Hot Sauce
- Salsa
Instructions
- Heat a large skillet on medium flame and add olive oil.
- Add in the sweet potatoes, salt, and pepper. Mix well.
- Add in 1/4 c water, cover lid to skillet, and cook for 10-15 minutes.
- Once the sweet potatoes are fork tender, add in the beans, rice, and salsa. Mix well to combine.
- add in the ground cumin, oregano, paprika, garlic powder, and lemon juice. Mix well to combine the flavors.
- Top with shredded cheddar cheese and cover skillet. Cook for 3-4 minutes until the cheese has melted.
- Serve immediately with your favorite toppings.
Here are the tools I used for this recipe:
