Abrahms' Family Recipes Black Bean and Sweet Potato Skillet Meal plan
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Black Bean and Sweet Potato Skillet

  1. Peel and dice sweet potatoes 680 g. Dice red bell pepper 1 and onion 1.
  2. Heat olive oil 22 ml in a large pan over medium. Add the sweet potatoes and cook, stirring occasionally so they can brown a little, about ⏲ 8–10 minutes. They don't need to be fully tender yet.
  3. Add the bell pepper, onion, and garlic cloves 2. Stir in chili powder 7 g, cumin 3 g, smoked paprika 3 g, salt, and black pepper. Cook, stirring, for ⏲ 3 minutes.
  4. Add black beans 240 g, diced tomatoes 400 g, and spinach 60 g. Stir gently and cook until warmed through and the greens have wilted, ⏲ 2–3 minutes. Add a splash of water if the pan looks dry.
  5. Squeeze the juice of lime 1 over the top and stir in cilantro 4 g. Serve with feta 50 g and jalapeño 1 for anyone who wants more heat. Cozy's portion: skip the jalapeño and go light on feta if she's not a fan of tang.

Serves 4