Smoky Black Bean & Sweet Potato Skillet (Vegan)

There’s something deeply grounding about a one-skillet meal that comes together in under 30 minutes. I first made this smoky black bean and sweet potato skillet on a rainy Tuesday when I had almost nothing in the fridge — just some sweet potatoes, a can of black beans, and a few spices. What came out of that cast iron pan was pure magic: tender, caramelized sweet potato cubes mingling with smoky black beans, a kick of cumin, and a squeeze of fresh lime. It’s become my go-to weeknight dinner, and I think it’s about to become yours too.

aka The Ember & Earth Skillet

Ingredients

• 2 tablespoons avocado oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon coconut aminos
• 1 tablespoon lime juice (about 1/2 lime)
• Sea salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, sliced (for serving)
• Lime wedges (for serving)

Instructions

1. Sauté the aromatics. Heat avocado oil in a large cast iron skillet or heavy-bottomed pan over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
2. Cook the sweet potatoes. Add the sweet potato cubes to the skillet, spreading them in an even layer. Season with smoked paprika, cumin, chili powder, cayenne (if using), and a generous pinch of salt. Stir to coat. Cover and cook for 10-12 minutes, stirring every 3-4 minutes, until sweet potatoes are fork-tender and lightly golden.
3. Add the beans and veggies. Stir in the diced bell pepper, black beans, and corn. Cook uncovered for 4-5 minutes, stirring occasionally, until the pepper softens and everything is heated through.
4. Season and finish. Drizzle coconut aminos and lime juice over the skillet. Toss gently to combine. Taste and adjust salt, pepper, and spices as needed.
5. Serve. Remove from heat, top with fresh cilantro and sliced avocado. Serve with lime wedges on the side. Enjoy as-is or over rice, quinoa, or with warm tortillas.

River’s Tips

• Cut sweet potatoes small. Half-inch cubes cook faster and get those beautiful caramelized edges on the stovetop.
• Don’t skip the coconut aminos. They add a subtle umami depth that ties the whole dish together.
• Make it a meal prep hero. This stores beautifully for 4-5 days in the fridge. Just hold off on the avocado until serving.
• Spice it up. Add diced jalapeño with the onions if you want extra heat, or a dash of hot sauce at the table.