One Pot Sweet Potatoes
Transform your weeknight dinners with this vibrant and wholesome One Pot Sweet Potatoes recipe, a perfect blend of convenience, flavor, and nutrition. Packed with tender, spiced sweet potatoes, hearty black beans, and a medley of aromatic vegetables like sautéed onions, garlic, and red bell pepper, this dish delivers bold Southwest-inspired flavors in just one pot. Infused with smoky paprika, earthy cumin, and a touch of chili powder, every bite is satisfyingly rich and aromatic. With minimal prep time and an easy cleanup, this vegan and gluten-free meal is ideal for busy families or meal preppers. Serve it topped with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy a nutritious, comforting dish that’s as easy to make as it is flavorful! Keywords: one pot sweet potatoes, vegan dinner, easy one-pot recipes, sweet potato recipes, healthy weeknight meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 medium, diced red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup vegetable broth
- 1 15-ounce can, drained and rinsed canned black beans
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 1 cut into wedges (optional for serving) lime
Instructions
Peel and cube the sweet potatoes into 1-inch pieces. Set aside.
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 2 minutes.
Sprinkle the cumin, smoked paprika, chili powder, salt, and black pepper over the vegetables. Stir well to coat.
Add the cubed sweet potatoes to the pot and stir to combine with the spices and vegetables.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Cook for 15 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
Stir in the drained and rinsed black beans. Cook for 2-3 minutes to warm the beans through.
Taste and adjust seasoning if necessary.
Serve the sweet potatoes warm. Garnish with chopped fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 69.9 g | 250% | |
| Total Sugars | 38.8 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3008 mg | 64% | |
*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.
