Southwest Sweet Potato, Black Bean and Rice Skillet

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 medium sweet potatoes

1 can (15 oz) black beans (rinsed)

1 cup brown rice

2 cups vegetable broth

1 bell pepper (red or yellow)

1 medium onion

cumin

smoked paprika

Instructions

Peel and dice sweet potatoes; chop bell pepper and onion.

In a large skillet over medium heat, sauté onions in olive oil until translucent. Add bell peppers and cook until softened.

Stir in sweet potatoes with cumin and smoked paprika; cook for about 5 minutes.

Add rinsed brown rice and vegetable broth; bring to a boil then reduce heat to low.

Cover and simmer for about 20 minutes until rice is cooked.

Mix in rinsed black beans during the last few minutes of cooking.

Nutrition

• Taille de Portion: 1/4 skillet (approximate
• Calories: 320
• Lipides Totaux: 5g
• Lipides Saturés: 1g
• Lipides Insaturés: 3g
• Acides Gras Trans: 0g
• Cholestérol: 0mg
• Sodium: 370mg
• Glucides Totaux: 60g
• Fibres Diététiques: 15g
• Sucres Totaux: 4g
• Protéines: 12g