Sweet Potato Kale and Black Bean Skillet

Sweet Potato, Kale, and Black Bean Skillet – a good hearty vegan skillet bursting with southwest flavor even picky eaters love!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Vegan Sweet Potato kale and Black Bean Skillet

This skillet is bursting with flavor thanks to a smoky southwest flavor, soft good pan roasted sweet potatoes, and has tons of protein thanks to black beans.

You can eat this as a main dish for Meat Free Monday, or even add it to meaty dishes. It's great in enchiladas, tacos, and over rice, too.

Finding good, hearty meat free dishes can be challenging – but if you're looking for a great meat free meal, this dish is packed with tons of flavor and protein.

We're adding lots of southwest flavor with taco seasoning – you can use store bought taco seasoning, or make your own and use 2 tablespoons (which is the amount in a taco seasoning packet.)

We hope you love this good vegan skillet as much as we do!

How To Pan Fry Sweet Potatoes

To make this dish even easier, we're cooking the sweet potatoes to soft in a skillet, so it is a true one pot dinner.

To get solid soft sweet potatoes with a great bite on the stovetop, it helps to peel and cut the sweet potatoes into small chunks before cooking.

Keep sweet potatoes about 1 1/2 inches to help them cook quickly, without overly browning.

Use coconut oil or avocado oil – if you're not avoiding dairy, you can also use butter.

We like to cook potatoes on medium – enough to lightly brown them while cooking to soft, but not pan fry.

We're going for a softer, lightly crispy texture from these sweet potatoes, not a crunchy fried texture.

Serve it with

This dish pairs perfectly with lots of healthy, good dishes – we're rounding up our favorite below (some will need to swap olive oil for butter.)

• Easy Keto Fried Rice Recipe
• The Best Easy Rice Pilaf
• Spicy Vegan Portobello Mexican Burgers
• Meaty Vegan Quesadillas
• Spicy Vegan Samosas
• Paleo Vegan Enchilada Casserole
• Vegan Chickpea Burritos

This skillet is over the top good with a wide variety of dishes – we love it spooned over rice or cauliflower riceand if you eat fish, try it paired along with some of our favorite seafood dishes!

If you have a vegan cheese you love, you can shred or crumble it over the skillet, too.

Other Vegan Dishes You'll Love

If you're looking for more good dishes that are full of flavor – without dairy or meat – please check out some of our favorite vegan dishes!

For our complete vegan recipe archives, please click here.

A few answers

How long can we keep leftovers?

This vegan skillet lasts for up to four days in an airtight container in the refrigerator. It can be frozen for up to four months.

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Ingredients

• 2 tbsp avocado oil
• 2 sweet potatoes, peeled and cut into 1″ chunks
• 1 onion, diced
• 2 tbsp minced garlic
• 3 cups kale, chopped
• 1 can black beans, drained
• 2 tablespoons taco seasoning

Method

1. In a large nonstick skillet heat oil to shimmery, about 30 seconds, on medium.
2. Add diced sweet potatoes to pan, cook lightly until starting to soften, about 5 minutes. Stir occasionally to prevent burning or sticking.
3. Add onion and cook, stirring occasionally, until sweet potatoes and onion are soft, another 5 minutes.
4. Stir in garlic and taco seasoning, toss to evenly mix.
5. Add kale and black beans and stir, cooking until kale is soft, about 5 minutes.
6. Remove from stove and serve.
7. Enjoy!