YOUR SOLIN GENERATED RECIPE
Smoky Red Bean and Sweet Potato Skillet
Savor the rustic flavors of this skillet dish featuring tender sweet potato cubes, hearty red kidney beans, and a vibrant medley of red bell pepper, onion, and fresh spinach. Lightly seasoned with smoked paprika, cumin, and garlic, the dish is finished with protein-rich eggs and tofu for a satisfying, balanced meal that delights the taste buds and fuels your day.
INGREDIENTS
1/2 medium Sweet Potato
1 cup Red Kidney Beans
1/2 cup chopped Red Bell Pepper
1/4 cup chopped Onion
1 cup Fresh Spinach
1/2 teaspoon Extra Virgin Olive Oil
2 large Eggs
1/2 cup cubed Firm Tofu
1 clove Garlic
PREPARATION
Peel and dice the half medium sweet potato into small cubes. Rinse and drain the red kidney beans if using canned, or pre-cook if using dry beans.
Chop the red bell pepper, onion, and garlic. Rinse the fresh spinach and roughly chop if desired.
Heat 1/2 teaspoon of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 2-3 minutes.
Add the diced sweet potato and red bell pepper to the skillet. Cook for about 5-7 minutes until the sweet potato starts to become tender, stirring occasionally.
Stir in the red kidney beans and firm tofu cubes. Season the mixture with smoked paprika, cumin, salt, and pepper to taste. Cook for an additional 3-4 minutes, allowing the flavors to meld.
Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.
Using a spatula, create small wells in the mixture and carefully crack the eggs into the skillet. Reduce the heat to low, cover the skillet, and allow the eggs to cook until set to your desired doneness, about 4-5 minutes.
Remove from heat and serve warm, enjoying the hearty mix of flavors and textures in every bite.