Sweet Potato & Black Bean Skillet

A hearty, one-pan, plant-based meal packed with fiber, flavor, and color — perfect for lunch, dinner, or meal prep!

🛒 Ingredients

• 2 medium sweet potatoes, peeled & diced

• 1 tbsp olive oil

• ½ onion, chopped

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• ½ tsp smoked paprika

• ½ tsp chili powder

• Salt & black pepper to taste

• 1 (15 oz) can black beans, drained & rinsed

• ½ cup corn kernels (fresh or frozen)

• 2 tbsp fresh cilantro or parsley, chopped

• Juice of ½ lime (optional)

👩‍🍳 Instructions

1. Heat oil in a large skillet over medium heat.

2. Cook sweet potatoes 8–10 minutes, stirring occasionally, until tender and golden.

3. Add onion, bell pepper & garlic; cook 3 minutes.

4. Season with cumin, paprika, chili powder, salt, and pepper.

5. Stir in beans & corn; cook 2–3 minutes until heated through.

6. Finish with lime juice and herbs. Serve warm.

⏱ Time & Yield

• Prep: 8 min | Cook: 15 min

• Serves: 4

💡 Tips

• Dice sweet potatoes small for faster cooking

• Add jalapeños for heat 🌶️

• Top with avocado or Greek yogurt for creaminess

🔄 Variations

• Mexican Style: Add salsa & cumin-lime seasoning

• Mediterranean: Add spinach & feta

• Protein Boost: Add grilled chicken or shrimp

🥗 Nutrition (Approx per serving)

• Calories: ~190

• Fiber: ~6g

• Protein: ~7g

⭐ WW Points (Approx)

• 3 points per serving