Black Bean Sweet Potato Jumble

Bursting with vibrant colors and bold, smoky flavors, the Black Bean Sweet Potato Jumble is a wholesome, plant-based dish that’s as satisfying as it is nutritious. Featuring tender roasted sweet potatoes, protein-packed black beans, and a medley of sautéed red bell peppers and onions, this dish comes alive with the aromatic spices of cumin, paprika, and chili powder. A zesty squeeze of fresh lime and optional cilantro garnish add a bright, citrusy finish to this mouthwatering skillet creation. Perfect for busy weeknights, this gluten-free, vegan recipe comes together in just 40 minutes and is ideal as a hearty main course or a flavorful side dish.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium (about 1.5 lbs) sweet potatoes
• 2 tablespoons olive oil
• 1 can (15 oz), drained and rinsed black beans
• 1 large, diced red bell pepper
• 1 medium, diced red onion
• 3 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 0.5 teaspoon ground chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 medium, juiced lime
• 0.25 cup, chopped (optional) cilantro

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the sweet potatoes and cut them into bite-sized cubes. Spread them on a baking sheet lined with parchment paper.

Step 3

Drizzle 1 tablespoon of olive oil over the sweet potatoes and toss to coat. Roast in the preheated oven for 20-25 minutes, turning halfway through, until tender and slightly crispy on the edges.

Step 4

While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the diced red onion and red bell pepper to the skillet. Cook for 5-7 minutes until they begin to soften.

Step 6

Stir in the minced garlic, ground cumin, paprika, chili powder, salt, and black pepper. Cook for an additional 1-2 minutes until the spices are fragrant.

Step 7

Add the drained and rinsed black beans to the skillet. Stir to combine and cook for 2-3 minutes to warm through.

Step 8

Once the sweet potatoes are done roasting, add them to the skillet and gently toss everything together. Cook for 1-2 minutes to combine the flavors.

Step 9

Remove the skillet from heat and squeeze the juice of one lime over the mixture. Toss to incorporate.

Step 10

Transfer the jumble to a serving dish and garnish with chopped cilantro if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2662.5 grams (2662.5g)

Amount per serving	% Daily Value*
Calories	2208

Total Fat 4.60g	6%
Saturated Fat 0.10g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3645mg	158%
Total Carbohydrate 499.20g	182%
Dietary Fiber 89.60g	320%
Total Sugars 102.10g
Protein 56.90g	114%

Vitamin D 0IU	0%
Calcium 904mg	70%
Iron 23mg	128%
Potassium 416mg	9%

*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.

Source of Calories

Fat: 1.8%

Protein: 10.0%

Carbs: 88.1%