Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 cup canned black beans, drained and rinsed
- 1/2 red onion, diced
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced red onion and cook for 2-3 minutes until softened.
- Add the diced sweet potato. Sauté for 8-10 minutes, stirring occasionally.
- Add the black beans, cumin, paprika, salt, and pepper.
- Cook for an additional 5-7 minutes, until sweet potatoes are tender and lightly crisped.
- Garnish with fresh herbs if desired. Serve hot.
Notes
- You can swap black beans with pinto or chickpeas.
- For extra heat, add a pinch of chili flakes.
- Stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Sautéing
- Cuisine: American / Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 370 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: gluten free lunch recipes, healthy gluten free skillet, sweet potato black bean lunch, gluten free meal prep, easy gluten free lunch