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Savory Sweet Potato & Black Bean Breakfast Skillet with Turmeric Tahini Drizzle
Kickstart your morning with a nutrient-packed sweet potato and black bean skillet breakfast, enhanced by a vibrant turmeric tahini drizzle!
Mornings just got better with our Savory Sweet Potato & Black Bean Breakfast Skillet, a dish that ticks all the boxes for a wholesome start to your day. Packed with fiber-rich sweet potatoes and protein-laden black beans, this breakfast delight provides sustained energy and satiety. The vibrant turmeric tahini drizzle not only adds a pop of color but also brings anti-inflammatory benefits, making it a healthful choice for those looking to nourish their body from the first meal of the day.
This recipe is a celebration of whole foods and bold flavors, combining the earthiness of black beans with the subtle sweetness of sweet potatoes. The turmeric tahini sauce elevates the dish with its creamy texture and aromatic spices, delivering a taste sensation that's both comforting and invigorating. Ideal for busy mornings, this skillet breakfast is quick to prepare and sets you up with clean energy for a productive day ahead.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Kickstart your morning with a nutrient-packed sweet potato and black bean skillet breakfast, enhanced by a vibrant turmeric tahini drizzle!
Ingredients
- • sweet potatoes: 2 medium, peeled and diced
- • black beans: 1 can (15 oz), drained and rinsed
- • cherry tomatoes: 1 cup, halved
- • spinach: 2 cups, fresh
- • red onion: 1 small, diced
- • garlic: 2 cloves, minced
- • olive oil: 2 tablespoons
- • cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • tahini: 1/4 cup
- • lemon juice: 2 tablespoons
- • turmeric powder: 1/2 teaspoon
- • water: 2 tablespoons
- • fresh parsley: for garnish
Instructions
- 1 Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until they begin to soften, about 8-10 minutes.
- 2 Stir in the red onion, garlic, cumin, and smoked paprika, and cook for another 2 minutes, until the onions are translucent and fragrant.
- 3 Add the black beans and cherry tomatoes to the skillet. Season with salt and black pepper, and cook for an additional 5 minutes, stirring occasionally.
- 4 Toss in the fresh spinach and cook until just wilted, about 1-2 minutes. Remove the skillet from heat and set aside.
- 5 To make the turmeric tahini drizzle, whisk together the tahini, lemon juice, turmeric powder, and water in a small bowl until smooth and creamy.
- 6 Drizzle the turmeric tahini sauce over the skillet mixture and gently toss to combine. Garnish with fresh parsley before serving.
Serving Suggestions
- • Pair this savory breakfast skillet with whole grain toast or a warm corn tortilla for a satisfying meal. For a refreshing beverage, consider a green smoothie with spinach, banana, and a splash of almond milk to complement the earthy flavors of the dish. A cup of herbal tea, such as chamomile or peppermint, would also pair nicely, providing a soothing balance to the meal's robust flavors.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the flavors and texture, reheat the skillet gently on the stovetop over low heat, adding a splash of water if needed to prevent sticking. The turmeric tahini drizzle can be stored separately in an airtight container for up to 5 days; give it a quick stir before using again.
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