Ingredients
2 medium sweet potatoes, peeled and diced
1 red bell pepper, diced
1 yellow onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder (adjust to taste)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 tablespoon lime juice
1/4 cup chopped cilantro (for garnish)
Instructions
Preheat oven to 400°F (200°C). Roast sweet potatoes, red bell pepper, onion, and garlic on a baking sheet with 1 tbsp olive oil for 20-25 minutes until tender and charred.
In a pot, heat remaining 1 tbsp olive oil. Sauté roast vegetables for 3-4 minutes. Add cumin, smoked paprika, and chili powder; cook 1-2 minutes.
Pour in vegetable broth and simmer 10 minutes. Add black beans, diced tomatoes (with juice), and lime juice. Cook 5-7 minutes until thickened. Garnish with cilantro.
Notes
Adjust spiciness with chili powder. Store leftovers in airtight containers for up to 5 days. Freezes well for 3 months. Serve with brown rice or avocado for extra protein/fiber.
- Prep Time: 15
- Cook Time: 35
- Category: Cozy Chicken
- Method: Stovetop/Simmering
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg