This recipe is so versatile! You can serve it with egg and have it for breakfast, you could add some cheese and eat it in a tortilla, serve it as a main course or as a side dish! It’s good pretty much any time of day!
Yield: 6 servings
Prep time: 20 minutes
Total time: 45 minutes
2 | medium sweet potatoes, peeled and cubbed
1 can (15.5 oz) | black beans, rinsed
1 | shallot, diced
3/4 cup | frozen corn
1/2 cup | broth
1/4 cup | cilantro, roughly chopped
1 tbsp | extra virgin olive oil
3 tsp | ground cumin
1 tsp | sweet paprika
1/2 tsp | ground turmeric
Salt to taste
Zest from 1 lime (optional)
- Heat the oil in a skillet over medium high heat, and add the shallot, stirring frequently until lightly browned, about 4 minutes.
- Add sweet potato to the skillet and cook until they are brown in spots, about 7-10 minutes, stirring occasionally.
- Stir in cumin, coriander, turmeric, and the broth. Cook until all of the broth is absorbed, about 3-5 minutes.
- Stir in the corn, beans, lime zest (if adding), and cilantro. Once the corn is thoroughly heated salt the dish and serve! Top with extra cilantro, egg and cheese if desired.