Sweet Potato Black Bean Skillet
Servings: 5
Calories: 374kcal
Ingredients
- 2 tablespoons avocado oil
- 3 cups sweet potatoes , peeled and cut into ½- inch cubes
- 2 cups vegetable broth , divided
- ½ cup red onion , finely chopped
- 2 medium cloves garlic , minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon coarse Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 can reduced sodium black beans , drained and rinsed
- 2 tablespoons canned diced green chiles
- 2 cups kale , finely chopped (I use curly leaf kale)
- 2 cups cooked brown rice
Avocado Crema
- Lime wedges , for garnish
- Fresh cilantro leaves , for garnish
- Avocado Crema
- ½ cup raw cashews
- 1 medium ripe avocado
- 1 cup water , divided
- 2 tablespoons fresh lime juice
- ½ teaspoon coarse Kosher salt
- ¼ teaspoon garlic powder
- Dash of ground black pepper
- Dash of ground cumin
Instructions
- Start making the Avocado Crema. Heat ½ cup of the water in a glass measuring cup. Once heated, add the cashews, and let sit for 20-30 minutes. While the cashews are soaking, prepare the Sweet Potato Black Bean Skillet.
- Heat oil in a large skillet over medium heat, add sweet potatoes and cook, stirring occasionally, for about 12 minutes, or until the potatoes have begun to soften and are lightly browned. Deglaze the pan with about ¼ cup vegetable broth and let reduce until almost all liquid is absorbed.
- Add the onion, garlic, chili powder, ground cumin, salt, and pepper. Cook, stirring occasionally, until the onion is tender and lightly browned, about 4-5 minutes. Stir in the remaining vegetable broth, black beans, and green chiles. Once the liquid has come to a simmer, cook an additional 10 minutes on medium-low heat. Add the kale, cooking until it is wilted, about 2-3 minutes.
- While the mixture simmers, finish the Avocado Crema. Strain the cashews and pour into a blender. Add the avocado, remaining ½ cup water, lime juice, salt, garlic powder, black pepper, and ground cumin. Blend on low until the mixture comes together. Turn off the blender and scrape the sides. Turn the blender on medium speed and blend until the mixture is smooth and creamy.
- Remove the sweet potato mixture from the heat. Divide rice among bowls, and top with the sweet potato mixture. Top with Avocado Crema, a lime wedge, and some fresh cilantro.
Nutrition
Calories: 374kcal | Carbohydrates: 48g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1187mg | Potassium: 783mg | Fiber: 9g | Sugar: 7g | Vitamin A: 14741IU | Vitamin C: 35mg | Calcium: 128mg | Iron: 3mg