Spicy Black-Eyed Pea & Roasted Sweet Potato Skillet with Cilantro-Lime Yogurt
This vibrant stovetop skillet features protein-rich black-eyed peas, tender sautéed sweet potato, and a zesty cilantro-lime yogurt sauce. It's a quick, keto-friendly meal that packs bold flavors and comes together in just 25 minutes.
- 2 tbsp olive oil
- 1 whole medium sweet potato, peeled and diced small
- 0.5 cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked black-eyed peas, drained and rinsed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp crushed red pepper flakes
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 0.75 cup full-fat Greek yogurt
- 1 whole lime, zested and juiced
- 1 whole avocado, sliced (optional for garnish)
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Instructions
Heat olive oil in a large skillet over medium-high heat. Add diced sweet potato and sauté, stirring occasionally, until golden and just tender, about 8 minutes.
⏱️ 8 minutes 🌡️ medium-highAdd onion and cook until softened, about 3 minutes. Stir in minced garlic and cook 1 minute more until fragrant.
⏱️ 4 minutes 🌡️ mediumAdd black-eyed peas, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Toss to combine and cook, stirring, until heated through and flavors meld, about 4 minutes.
⏱️ 4 minutes 🌡️ mediumMeanwhile, mix Greek yogurt, lime zest, lime juice, and half the chopped cilantro in a small bowl. Set aside.
⏱️ 2 minutesRemove skillet from heat. Top with remaining cilantro and optional avocado. Drizzle with cilantro-lime yogurt before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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