Cumin-Roasted Sweet Potatoes with Black Bean Skillet
Ingredients
- 2 mediumsweet potatoes (about 1 pound total)
- 1 can (15 oz)black beans
- 3 tablespoonolive oil
- 1½ teaspooncumin
- ¾ teaspoonsmoked paprika
- 1 mediumyellow onion
- 3 clovesgarlic
- ½ cupvegetable broth
- 1lime
- 1 pinchsalt and black pepper
Prep
- 01
Cut 2 medium sweet potatoes into 3/4-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Preheat oven to 425°F. Toss 2 medium sweet potatoes (cut into 3/4-inch cubes) with 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.
- 02
While the potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 4–5 minutes until softened and starting to brown at the edges.
- 03
Add the minced garlic and remaining 1 teaspoon cumin and 1/4 teaspoon smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
- 04
Drain and rinse 1 can (15 oz) black beans and add to the skillet. Pour in 1/2 cup vegetable broth and bring to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until warmed through and slightly thickened. Season with salt and pepper to taste.
- 05
Juice the lime. Stir the lime juice into the black bean mixture.
- 06
Divide the roasted sweet potatoes and black bean skillet between two bowls and serve hot.
Spice Tips
For smokier depth, increase smoked paprika to 1 teaspoon total. For a touch of heat, add a pinch of cayenne pepper to the black bean skillet or sprinkle red pepper flakes on top before serving. Fresh cilantro scattered over the top brightens the whole dish.
Leftovers reheat beautifully in a 350°F oven for 10 minutes or in a skillet over medium heat. You can add a dollop of sour cream or Greek yogurt, or top with fresh cilantro and a pinch of red pepper flakes for extra brightness.