Sweet Potato and Black Bean Skillet

Skillet meals are the way to go during the week, especially vegetarian and budget friendly ones. With good spice from the cumin, coriander, and the curry, this makes a great weeknight dinner, leftovers for lunch or even breakfast if you had a few eggs.

The sweet potatoes are nice and sweet from the roasting and just a few spoonful’s of this is really filing. Especially with rice or quinoa on the side.

Ingredients

2 sweet potatoes, peeled and diced

1 onion, finely diced

1 can black beans, with the liquid

1 squash, diced

I red pepper, diced

1 tsp cumin

1 tsp corainder

1 tsp curry powder

Salt/Pepper

Olive Oil

Cooked Rice or Quinoa for serving

Directions

Preheat oven to 350 degrees. Place diced sweet potato on a silpat or aluminum foil lined cookie sheet and drizzle with olive oil and salt. Roast for about 20 minutes or until fork tender. Remove from the oven and set aside.

In a large skillet heat olive oil and add in onion, squash, red pepper and cook for 5-6 minutes or until soft.

Add cumin, corainder, curry powder and stir until combined

Pour the cans of beans and the liquid into the skillet and cook until incorporated. Top with salt and pepper.

Serve over rice or quinoa