Lime-Cilantro Sweet Potato & Black Bean Bowls
Ingredients
- 2 mediumsweet potato
- 1 15-ounce canblack beans
- 2lime
- ·cilantro
- ½ smallred onion
- 1jalapeño
- 3 tablespoonolive oil
- ¾ teaspooncumin
- ½ teaspoonsmoked paprika
- ·salt
- ·black pepper
- 2 cupscooked rice or quinoa (optional base)
Prep
- 01
Dice 2 medium sweet potatoes into 1/2-inch cubes.
- 02
Drain and rinse 1 can of black beans.
- 03
Dice 0.5 small red onion.
- 04
Slice 1 jalapeño (remove seeds for less heat, if desired).
- 05
Roughly chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced sweet potato and cook for 8–10 minutes, stirring occasionally, until golden and tender.
- 02
Add the drained black beans, cumin, and smoked paprika to the skillet. Stir and cook for 2–3 minutes until warmed through. Season with salt and pepper to taste.
- 03
Remove from heat. Stir in the juice of 1 lime and half the fresh cilantro.
- 04
Serve over rice or quinoa, or on its own. Top with the remaining cilantro, diced red onion, sliced jalapeño, and a drizzle of olive oil. Squeeze the second lime wedge over the top.
Spice Tips
For more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper. If you prefer subtler heat, omit the jalapeño entirely and rely on the lime and cilantro for brightness. A splash of hot sauce on the side gives eaters control over spice level.