One-Pot Smoky Black Bean Sweet Potato Rice

A hearty vegan one-pot dinner with tender sweet potato, black beans, fluffy rice, tomatoes, smoked paprika, and fresh lime. It reheats well for easy meal prep.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion
• 3 cloves garlic
• 1 large sweet potato
• 1 cup long-grain white rice
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 2 cups vegetable broth
• 1 14.5-ounce can diced tomatoes
• 1 15-ounce can black beans
• 1 lime
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Dice the onion and sweet potato into 1/2-inch pieces. Mince the garlic. Rinse and drain the black beans, and rinse the rice until the water runs mostly clear. (about 10 min)
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic, smoked paprika, cumin, salt, and pepper; cook for 30 seconds. (about 5 min) — Medium heat
3. Stir in the sweet potato and rice, coating them with the seasoned oil. Add the broth and diced tomatoes with their juices. Bring to a boil. (about 5 min) — Medium-high heat
4. Reduce the heat to low, cover, and simmer for 18 minutes without stirring, until the rice is nearly tender and the sweet potato can be pierced with a fork. (about 18 min) — Low heat
5. Stir in the black beans, cover, and cook for 5 minutes more, until the rice is tender and the beans are hot. Remove from the heat and let stand, covered, for 5 minutes. (about 10 min) — Low heat
6. Fluff gently with a fork. Squeeze the lime over the rice, taste, and add more salt or lime if needed. Cool leftovers promptly and refrigerate in airtight containers for up to 4 days. (about 2 min)