Recipe description
August 2, 2026
High-Fiber Sweet Potato Pinto Bean Skillet
A cozy, fiber-rich skillet featuring sweet potatoes and pinto beans for everyday gut-friendly nourishment.
High Fiber
Legume Rich
One Pot Meal
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from sweet potatoes, pinto beans, onion, and garlic.
- Includes colorful plant foods, olive oil, and spices for plant diversity and polyphenols.
- Combines legumes, vegetables, healthy fats, and slow-digesting carbohydrates in a practical one-pan meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sweet potato
2
piece
Bean, pinto
1
cup
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
cumin
1
teaspoon
Paprika powder
1
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Vegetable broth
0.5
cup
Instructions
1
Peel and dice the sweet potatoes into 1-inch cubes.
2
Chop the onion and mince the garlic cloves.
3
Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes.
4
Add minced garlic, cumin, and paprika. Cook for 1 minute until fragrant.
5
Add diced sweet potatoes and stir to coat with spices. Pour in vegetable broth, cover, and simmer for 10 minutes.
6
Uncover, add pinto beans, and cook for another 5-7 minutes until sweet potatoes are tender and liquid is mostly absorbed.
7
Season with salt and black pepper to taste. Serve warm.
More Recipes For Your Gut
Nutrition
500 kcal
Calories
14 g
Protein
78 g
Carbohydrates
15 g
Fiber
12 g
Sugar
16 g
Fat
2 g
Saturated fat
1.4 g
Salt
FAQ
How many servings does this sweet potato pinto bean skillet make?
It makes 2 servings.
Can I use canned pinto beans?
Yes. Drain and rinse 1 cup of canned pinto beans before adding them.
How do I know when the sweet potatoes are done?
They are ready when a fork slides easily into the cubes.
Can I make this recipe without vegetable broth?
Yes. Replace it with water, or use a low-salt broth if preferred.
Is this sweet potato skillet vegan?
Yes, the listed ingredients are plant-based. Check the vegetable broth label to confirm.
Can I adjust the spices?
Yes. Adjust the cumin, paprika, salt, and pepper to suit your taste.
How should I store leftovers?
Cool them promptly, refrigerate them in a covered container, and use them within 2–3 days.
Can I reheat the skillet?
Yes. Reheat it thoroughly in a skillet or microwave, adding a splash of water if it seems dry.
Is this recipe gluten-free?
The listed ingredients are naturally gluten-free, but check packaged ingredients for cross-contamination information.
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