SWEET POTATO & BLACK BEAN SKILLET

This hearty, one-pan sweet potato and black bean skillet is packed with whole-food sources of magnesium, like black beans, sweet potatoes, spinach, and pumpkin seeds. It’s not only rich in magnesium but also delivers fibre, plant-based protein, complex carbs, and antioxidants to help you stay full, focused, and balanced throughout your day. Each serving provides around 220mg of magnesium.

It is a comforting, flavourful, and satisfying dish that comes together quickly—ideal for busy weeknights or meal prep.

Serve: 2

Difficulty: easy

Time: 30 minutes

Ingredients

• 1 tbsp olive oil
• 1 medium sweet potato, peeled and diced
• 1 cup cooked black beans (or 1/2 can, rinsed and drained)
• 2 cups baby spinach
• ½ red onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp pumpkin seeds for garnish
• Optional: 1 tbsp nutritional yeast OR a sprinkle of feta cheese

Method

1. Sauté the sweet potatoes. Heat olive oil in a large nonstick skillet over medium heat. Add the diced sweet potatoes and cook for 7–8 minutes, stirring occasionally, until they begin to soften and brown.
2. Add aromatics and spices. Add onion and garlic to the skillet. Cook for 3–4 minutes until fragrant and translucent. Stir in cumin and smoked paprika.
3. Add black beans and greens. Stir in the black beans and baby spinach. Cook for another 3–4 minutes, until spinach is wilted and everything is heated through. Season with salt and pepper to taste.
4. Serve and garnish. Divide between two bowls. Top each serving with 1 tbsp pumpkin seeds and optional nutritional yeast or crumbled feta for an added flavor and mineral boost.