I’m the kind of person who likes to pre-plan meals. Sometimes that means long sessions spent pouring over cookbooks, and other times I just jot down whatever ingredients I’m in the mood for.
That’s how this recipe came to be. As you can probably tell from the title, I threw it together on the fly without much thought beyond the fact that I knew all the components would taste good together. It only occurred to me as I was uploading the photo to Instagram that it might be something I could share on the blog.
This Black Bean Sweet Potato Thing, as I’ve dubbed it, is pretty typical of my “throw something together to go with a salad” lunches. Every day I eat a very large green salad with tons of veggies for part of my lunch and make something else to round it out. Beans and grains with steamed veggies is always a great combination, and leftovers pulled out of the freezer take the guesswork out of the midday meal. But sometimes I just like to cook. Working on the computer all morning makes my brain feel like mush, and taking a break to cook something, even a simple dish like this, is a nice way to break up the day.
All you need to throw this together for yourself (or your family) is a sweet potato, some black beans, a can of fire-roasted diced tomatoes, corn and some spinach. It doubles nicely and can be served as a dinner entree over cooked grains. Chili powder, cumin and pepper give it a lightly spicy finish.
I don’t know about you, but as far as unnamed recipes go, I think this one is pretty good. It’s so simple I almost feel like I’m cheating by saying it’s a recipe! But I suppose if you put ingredients together without any real guidance and enjoy the results, that makes it legitimate, right?
Hope you enjoy it! (Oh yeah, and this “thing” is oil-free, too!)
- 1 large sweet potato, peeled and diced small
- 1¼ cups cooked or canned black beans, drained & rinsed if canned
- 1 14.5oz can fire-roasted diced tomatoes (draining optional)
- ⅔ cup fresh or frozen sweet corn
- 2-3 cups chopped spinach or baby spinach
- chili powder
- freshly ground black pepper
- Place the sweet potatoes in a large skillet over medium heat. Cover and cook, stirring occasionally, until they begin to soften, about 10 minutes.
- Add the beans, tomatoes, corn, spinach and spices to taste. Stir to combine. Cover and cook 5-10 minutes more, until the mixture is heated through and the veggies are tender.
- Serve hot over cooked grains, in a whole grain wrap or with a large green salad!
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