Description
A warm and hearty vegetarian dish with smoky spices, sweet potatoes, and black beans, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup diced sweet potatoes (about 1/2-inch pieces)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 cup brown lentils, rinsed and drained
- 1 can (15 ounces) no-salt-added black beans, drained and rinsed
- 1 can (15 ounces) no-salt-added diced tomatoes
- 1 cup frozen corn
- 2 cups broth of choice (vegetable or low-sodium chicken-style broth)
- Cheddar cheese, to taste (optional; use plant-based cheddar for vegan option)
Instructions
- Heat a medium-to-large pot over medium heat, add olive oil. Once shimmering, add onion and sauté until translucent, about 4–6 minutes.
- Add minced garlic and sweet potatoes, cooking until fragrant and soft, about 5 minutes.
- Stir in cumin, chili powder, and tomato paste; cook for 1 minute to bloom spices.
- Add lentils, black beans, diced tomatoes, corn, and broth; stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring every 8–10 minutes, until lentils are tender.
- Adjust seasoning with salt, pepper, lime juice, or vinegar, if desired.
- Serve hot, topped with cheese, cilantro, yogurt, or avocado if desired.
Notes
Reheats well; store in an airtight container for up to 4-5 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 5mg
Keywords: vegetarian, lentils, Mexican, quick meal, healthy dinner, meal prep