Southwest Sweet Potato & Black Bean Skillet (Easy Anti-Inflammatory Dinner)

Anti-Inflammatory

Southwest Sweet Potato & Black Bean Skillet

An easy one-pan anti-inflammatory dinner packed with fiber, plant protein, and warming spices. Comforting, satisfying, and perfect for busy weeknights.

Prep: 10 min

Cook: 30 min

Servings: 4

Difficulty: Easy

Ingredients

• 2 medium sweet potatoes, diced
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• ½ red onion, diced
• 1 cup black beans, drained and rinsed
• 1 cup corn
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Juice of 1 lime
• 1 avocado, sliced
• Sea salt and black pepper, to taste

Optional toppings

• Fresh cilantro
• Pumpkin seeds
• Dairy-free yogurt
• Sliced jalapeños
• Extra lime wedges

Instructions

Roast the sweet potatoes

1. Preheat oven to 425°F.
2. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
3. Roast for 25–30 minutes until tender and lightly browned.

Build the skillet

1. While the potatoes roast, sauté onion and bell pepper in a skillet over medium heat until softened.
2. Add black beans and corn and cook for 3–4 minutes, stirring occasionally.
3. Stir in the roasted sweet potatoes and squeeze fresh lime juice over the skillet.

Serve

1. Top with sliced avocado and any optional toppings — cilantro, pumpkin seeds, dairy-free yogurt, jalapeños, or extra lime.

Chef's Notes

This skillet brings together fiber-rich carbohydrates for steady energy, plant-based protein from black beans, antioxidant-rich vegetables, and healthy fats from avocado and olive oil — the kind of colorful plant diversity that supports overall wellness without feeling restrictive. Meal prep tip: roast extra sweet potatoes ahead of time for quick lunches throughout the week, or turn leftovers into tacos or burrito bowls. Want to bulk it up? Add quinoa or a handful of spinach. Want it lighter? Swap in cauliflower rice.

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