A Black Bean Sweet Potato Thing — Whatever You Call It, It’s Vegan!

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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.


vegan black bean sweet potato thing vibrant

What kind of thing is it? A tasty thing!

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!)


Black Bean Sweet Potato Thing
Recipe Type: Entree
Author: Sam
Prep time:
Cook time:
Total time:
Serves: 2 servings
A delicious mix of black beans and sweet potatoes with a touch of green and some Mexican spices makes for a hearty lunch or dinner!
  • 1 large sweet potato, peeled and diced small
  • 1 1/4 cups cooked or canned black beans, drained & rinsed if canned
  • 1 14.5oz can fire-roasted diced tomatoes (draining optional)
  • 2/3 cup fresh or frozen sweet corn
  • 2-3 cups chopped spinach or baby spinach
  • chili powder
  • cumin
  • freshly ground black pepper
  1. Place the sweet potatoes in a large skillet over medium heat. Cover and cook, stirring occasionally, until they begin to soften, about 10 minutes.
  2. 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.
  3. Serve hot over cooked grains, in a whole grain wrap or with a large green salad!


Do you like quick and easy vegan recipes? Follow me on Instagram for more like this!



About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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