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To make the Southwest Sweet Potato Skillet, you need: - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and freshly ground black pepper to taste - 1 can black beans (15 oz), drained and rinsed - 1 cup corn (fresh or frozen) - 2 tablespoons extra virgin olive oil - Fresh cilantro, roughly chopped (for garnish) - Ripe avocado, sliced (for topping) You might have dietary needs. Here are some easy swaps: - Use butternut squash instead of sweet potatoes for a different taste. - Swap black beans with kidney beans or chickpeas for variety. - If you need a gluten-free option, all the ingredients are naturally gluten-free. - For a lower-carb meal, skip the corn or use zucchini instead. - Use olive oil alternatives like avocado oil if needed. This dish is healthy and packed with nutrients. Here’s what you get per serving: - Calories: 350 - Protein: 10g - Carbohydrates: 60g - Dietary Fiber: 15g - Sugars: 8g - Fat: 8g This skillet dish offers a good mix of vitamins and minerals. You get fiber from sweet potatoes and beans, plus healthy fats from avocado. Enjoy a colorful, tasty meal that also fuels your body! For the full recipe, check the earlier section. To start, gather your sweet potatoes. Peel and dice them into 1-inch cubes. This size helps them cook evenly. Next, heat 2 tablespoons of extra virgin olive oil in a large, non-stick skillet over medium heat. Once the oil is hot, add the sweet potatoes. Season them with salt and black pepper. Cook for 10 to 15 minutes, stirring often. You want them tender and golden brown. This caramelization adds great flavor. After your sweet potatoes are ready, it’s time for the other veggies. Add the chopped red onion and both bell peppers to the skillet. Stir everything well to mix. Cook for another 5 to 7 minutes. This step softens the vegetables while keeping their bright colors. You want them to taste fresh and vibrant. When the vegetables are tender, push them to the edge of the skillet. Add the minced garlic to the center. Sprinkle in the cumin, smoked paprika, and chili powder. Sauté everything for about 1 to 2 minutes. You’ll know it’s ready when the garlic smells great and the spices are fragrant. This mix brings a burst of flavor to your dish, making it truly special. For the full recipe, you can refer to the complete cooking instructions above. To make this dish shine, use a non-stick skillet. This helps prevent sticking. Start by cooking the sweet potatoes first. Cook them until they are golden and soft. This gives a nice base for the other flavors. Stir often to cook evenly. When adding the veggies, don’t overcrowd the pan. Give them space to cook well and stay crunchy. Choose firm sweet potatoes. Look for ones without bruises or soft spots. For bell peppers, pick ones with bright colors. They should feel heavy for their size. Fresh onions should be dry and firm. If you can, buy organic spices. They add more flavor and keep your dish healthy. Always check the canned beans for a good seal. This ensures quality. To control the heat, start with less chili powder. You can always add more later. Taste your dish as you cook. If it’s too spicy, add more sweet potatoes or beans. This will balance the heat. For a milder option, skip the chili powder altogether. You can also use a dash of sugar to tone down heat. Enjoy experimenting to find your perfect flavor! {{image_4}} You can easily add proteins to the Southwest Sweet Potato Skillet. Cooked chicken, turkey, or ground beef works well. For a quick option, use rotisserie chicken. If you prefer plant-based proteins, try adding tofu or tempeh. Just cube the protein and sauté it with the sweet potatoes. This adds flavor and makes the meal heartier. This dish is very flexible. It is vegetarian by default since it has no meat. For vegan options, simply leave out any dairy toppings. Use avocado or a vegan sour cream for creaminess. You can also add nutritional yeast for a cheesy flavor. This way, you keep it delicious and plant-based. You can change the ingredients based on the season. In summer, use zucchini or fresh tomatoes. In fall, add butternut squash or kale. Seasonal ingredients add freshness and new flavors. You can also switch the peppers for different colors. This keeps the dish exciting every time you make it. For the full recipe, check out the Southwest Sweet Potato Skillet Delight. After making the Southwest Sweet Potato Skillet, you may have leftovers. To keep them fresh, let the dish cool to room temperature. Then, transfer it to an airtight container. Store it in the fridge for up to four days. This keeps the flavors intact. If you have any toppings, like avocado, store them separately to avoid browning. When you're ready to eat your leftovers, reheating is easy. You can use the microwave or stovetop. For the microwave, place your portion in a bowl and cover it. Heat for about 1-2 minutes, stirring halfway. For the stovetop, warm the skillet over medium heat. Add a splash of water or broth to keep it moist. Stir gently until heated through. This way, you enjoy your meal just like the first time. Want to save some for later? Freezing is a great option. First, let the dish cool completely. Then, scoop portions into freezer-safe containers or bags. Remove as much air as possible before sealing. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it as mentioned, and enjoy your delicious Southwest Sweet Potato Skillet again! To add more heat, use fresh jalapeños. Chop them finely and mix them in. You can also add more chili powder or a pinch of cayenne pepper. If you want a smoky flavor, consider using chipotle powder. Start with a small amount and taste as you go. This way, you can adjust the spice level to your liking without overwhelming the dish. Yes, you can! While sweet potatoes give a nice flavor, other potatoes work too. Try using Yukon gold or red potatoes for a different taste. These potatoes will still hold their shape during cooking. Just remember to cut them into similar-sized cubes for even cooking. Adjust the cooking time as needed, as different potatoes cook at different rates. This skillet dish is quite filling on its own. However, you can enhance your meal by serving it with a side salad or some warm tortillas. You might like to add a dollop of sour cream or Greek yogurt for creaminess. Fresh salsa or guacamole also pairs well, adding extra flavor and texture to your meal. Enjoy your creation! This blog post detailed how to create a tasty Southwest Sweet Potato Skillet. You learned about key ingredients, helpful substitutions, and nutritional facts to suit various diets. The step-by-step instructions highlighted techniques for prepping sweet potatoes and seasoning your dish. You also discovered tips for choosing fresh ingredients and adjusting spice levels. In the end, with these easy steps, you can make a delicious meal that fits your needs. Enjoy this dish your way, and don’t hesitate to get creative with it!

Southwest Sweet Potato Skillet

Savor the vibrant flavors of Southwest Sweet Potato Skillet Delight! This easy recipe combines sweet potatoes, colorful bell peppers, and savory black beans for a satisfying meal that’s ready in just 35 minutes. Perfect for weeknights or gatherings, this delicious dish is topped with creamy avocado and fresh cilantro. Click through for the full recipe and discover how to create this healthy, delightful skillet dish that everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and freshly ground black pepper to taste

1 can black beans (15 oz), drained and rinsed

1 cup corn (fresh or frozen)

2 tablespoons extra virgin olive oil

Fresh cilantro, roughly chopped (for garnish)

Ripe avocado, sliced (for topping)

Instructions
 

Prepare Sweet Potatoes: In a large, non-stick skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Once the oil is hot, add the diced sweet potatoes and season generously with salt and black pepper. Cook for 10-15 minutes, stirring occasionally, until the sweet potatoes are tender and begin to caramelize, creating a lovely golden-brown color.

    Sauté Vegetables: Next, add the chopped red onion and both bell peppers to the skillet with the sweet potatoes. Stir well to combine, and continue cooking for an additional 5-7 minutes. The aim is to soften the vegetables while keeping their vibrant colors intact.

      Add Garlic and Spices: Once the vegetables are tender, push them to the edges of the skillet and add the minced garlic directly to the center. Sprinkle in the cumin, smoked paprika, and chili powder. Sauté for about 1-2 minutes until the garlic is aromatic and the spices become fragrant, ensuring they are well mixed in.

        Incorporate Beans and Corn: Gently stir in the drained black beans and corn, ensuring they are evenly distributed throughout the sweet potato mixture. Cook for another 5 minutes, stirring frequently, until all components are warmed through.

          Final Touch: Taste your skillet dish and adjust the seasoning with additional salt and pepper if needed. Once perfectly seasoned, remove the skillet from heat and allow it to cool for a couple of minutes to let the flavors meld.

            Serve: Spoon generous portions of the delicious mixture onto individual plates. Top with fresh avocado slices and a sprinkle of chopped cilantro to add a vibrant, fresh touch and enhance the overall flavor profile.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                - Presentation Tips: For an attractive presentation, consider serving the skillet in a large cast-iron pan and allowing guests to serve themselves, or arrange the mixture in a colorful pattern on the plate before adding the toppings.