Can I make this Southwest Sweet Potato skillet vegan?

Absolutely! Simply omit the shredded cheese or use a plant-based cheese alternative. You can also add mashed avocado or a scoop of vegan sour cream on top for extra creaminess and richness without dairy.

Is this recipe suitable for meal prep?

Yes, this dish is meal-prep friendly and stores very well. You can divide it into airtight containers and refrigerate for up to 3 days. When reheating, add a splash of lime juice or salsa to revive the flavors. It also freezes well for up to one month.

What can I serve with this Southwest Sweet Potato skillet?

This dish stands strong on its own, but pairs well with a fresh green salad, warm tortillas, guacamole, or even a fried egg on top. For a heartier meal, serve with grilled chicken or tempeh on the side. Add hot sauce or fresh jalapeños if you like a kick

Southwest Sweet Potato – Easy 5-Step Skillet Recipe

Name: Southwest Sweet Potato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 1 tablespoon olive oil: for sautéing the sweet potatoes; 2 cups peeled and diced sweet potato: the hearty base of the dish; 1 1/2 teaspoons chili powder: adds a bold Southwest kick; 1 teaspoon ground cumin: brings earthy depth; 1 teaspoon dried oregano: adds herbal balance; 1/2 teaspoon smoked paprika: provides smoky flavor; 1/4 teaspoon garlic powder: for subtle garlicky aroma; Salt and pepper to taste: enhances overall flavor; 4 ounces diced green chiles: adds mild heat and zest; 1/2 cup salsa or salsa verde: brings tangy moisture; 2 cups cooked brown rice: makes the dish filling; 1 (15-ounce) can low sodium black beans, drained and rinsed: provides protein and fiber; 2 tablespoons chopped fresh cilantro: for a fresh, herby finish; Juice of 1 lime: brightens the overall flavor; 1/2 cup shredded cheddar, Colby Jack, or Monterey Jack cheese: adds a creamy, melted topping

Description

This Southwest Sweet Potato Skillet is a delicious, one-pan vegetarian meal made with tender sweet potatoes, hearty black beans, and brown rice. It’s seasoned with smoky Southwest spices and finished with melted cheese and lime for a fresh, bold flavor. Quick to prepare and perfect for busy weeknights or meal prep.

Ingredients

Scale

1 tablespoon olive oil: for sautéing the sweet potatoes
2 cups peeled and diced sweet potato: the hearty base of the dish
1 1/2 teaspoons chili powder: adds a bold Southwest kick
1 teaspoon ground cumin: brings earthy depth
1 teaspoon dried oregano: adds herbal balance
1/2 teaspoon smoked paprika: provides smoky flavor
1/4 teaspoon garlic powder: for subtle garlicky aroma
Salt and pepper to taste: enhances overall flavor
4 ounces diced green chiles: adds mild heat and zest
1/2 cup salsa or salsa verde: brings tangy moisture
2 cups cooked brown rice: makes the dish filling
1 (15-ounce) can low sodium black beans, drained and rinsed: provides protein and fiber
2 tablespoons chopped fresh cilantro: for a fresh, herby finish
Juice of 1 lime: brightens the overall flavor
1/2 cup shredded cheddar, Colby Jack, or Monterey Jack cheese: adds a creamy, melted topping

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with salt and pepper, and sauté for 8 minutes, stirring occasionally until golden and slightly tender.
Add 3–4 tablespoons of water to the skillet. Cover with a lid and let the sweet potatoes steam for about 4 minutes until fork-tender.
Remove the lid and add the diced green chiles, black beans, cooked brown rice, salsa, chili powder, cumin, oregano, smoked paprika, garlic powder, and cilantro. Stir well to combine.
Top the mixture with shredded cheese. Cover the skillet again and cook for another 3–4 minutes until the cheese is melted and the dish is heated through.
Remove from heat. Squeeze lime juice over the top and garnish with extra cilantro or optional toppings like avocado or Greek yogurt before serving.

Notes

To make it vegan, omit the cheese or use a dairy-free alternative.
Great for meal prep — store leftovers in an airtight container for up to 3 days.
Customize the spice level by adding jalapeños or more chili powder.
Swap rice with quinoa for added protein and a gluten-free option.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Skillet
Cuisine: Southwestern

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 300mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 12g
Protein: 15g
Cholesterol: 20mg