Black Bean Sweet Potato Jumble
Bursting with vibrant colors and bold, smoky flavors, the Black Bean Sweet Potato Jumble is a wholesome, plant-based dish that’s as satisfying as it is nutritious. Featuring tender roasted sweet potatoes, protein-packed black beans, and a medley of sautéed red bell peppers and onions, this dish comes alive with the aromatic spices of cumin, paprika, and chili powder. A zesty squeeze of fresh lime and optional cilantro garnish add a bright, citrusy finish to this mouthwatering skillet creation. Perfect for busy weeknights, this gluten-free, vegan recipe comes together in just 40 minutes and is ideal as a hearty main course or a flavorful side dish.
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs) sweet potatoes
- 2 tablespoons olive oil
- 1 can (15 oz), drained and rinsed black beans
- 1 large, diced red bell pepper
- 1 medium, diced red onion
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium, juiced lime
- 0.25 cup, chopped (optional) cilantro
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into bite-sized cubes. Spread them on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the sweet potatoes and toss to coat. Roast in the preheated oven for 20-25 minutes, turning halfway through, until tender and slightly crispy on the edges.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet. Cook for 5-7 minutes until they begin to soften.
Stir in the minced garlic, ground cumin, paprika, chili powder, salt, and black pepper. Cook for an additional 1-2 minutes until the spices are fragrant.
Add the drained and rinsed black beans to the skillet. Stir to combine and cook for 2-3 minutes to warm through.
Once the sweet potatoes are done roasting, add them to the skillet and gently toss everything together. Cook for 1-2 minutes to combine the flavors.
Remove the skillet from heat and squeeze the juice of one lime over the mixture. Toss to incorporate.
Transfer the jumble to a serving dish and garnish with chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 26.6 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
