Description
A hearty Southwest sweet potato, kale, and black bean skillet packed with bold spices, fiber-rich veggies, and plant-based protein—perfect for meal prep or a healthy breakfast.
Ingredients
- Spice Mix:
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp sea salt (to taste)
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Black pepper (to taste)
- Skillet:
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 4 cups grated sweet potato (about 1 large)
- 4 cups kale (torn into bite-size pieces)
- 1 can black beans (15 oz, drained and rinsed)
Instructions
- Mix all spice ingredients in a small bowl and set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté onion for 3 minutes until translucent.
- Add bell pepper and cook 2 more minutes.
- Add garlic and sauté 30 seconds until fragrant.
- Add grated sweet potato and cook covered for 5–6 minutes, stirring halfway.
- Stir in spice mix evenly and add a splash of water if needed.
- Add kale and black beans on top (do not stir yet), cover 2–3 minutes to wilt kale.
- Uncover and stir everything together.
- Serve immediately or store for meal prep.
Notes
- Great for meal prep—stores up to 4 days in the fridge.
- Can be served with eggs, avocado, or tomatoes for a fuller breakfast.
- Add a splash of water if mixture becomes dry while cooking.
- Adjust spices to taste for more heat or smokiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Southwest