Ingredients:

  • 2 large (680g) sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 1 medium (150g) red onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30ml) olive oil
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 1 cup (160g) frozen corn, thawed
  • 1/2 cup (120ml) vegetable broth
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) chili powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion and sauté for 3–4 minutes until the edges are translucent and slightly softened. Stir in the minced garlic for the final 30 seconds until fragrant.
  2. Increase heat slightly and add the sweet potato cubes in a single layer. Let them sit undisturbed for 3–5 minutes until the bottoms are mahogany-colored. Stir and cook for another 5 minutes until edges are crisp.
  3. Stir in the ground cumin, smoked paprika, chili powder, salt, and pepper, coating the potatoes evenly.
  4. Fold in the drained black beans, thawed corn, and diced tomatoes. Pour in the vegetable broth.
  5. Reduce heat to medium-low and cover with a lid for 5–7 minutes until the liquid reduces into a thick glaze. Remove from heat and stir in the fresh lime juice.