Creating the Southwest Sweet Potato, Black Bean and Rice Skillet is both fun and straightforward. Here’s how to do it:

1. Heat the Skillet: Begin by heating the olive oil in a large, deep skillet over medium heat.

2. Sauté Onion and Garlic: Add the diced onion to the skillet and sauté until it becomes translucent, about 3-4 minutes. Toss in the minced garlic and sauté for an additional minute until fragrant.

3. Cook Sweet Potato: Add the diced sweet potato to the skillet. Cook for about 5 minutes, stirring occasionally, so it develops some color.

4. Season: Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the sweet potatoes in the spices.

5. Add Rice and Broth: Pour in the uncooked brown rice and the vegetable broth. Stir well to combine all ingredients.

6. Cover and Cook: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20-25 minutes, or until the rice and sweet potatoes are tender.

7. Incorporate Black Beans and Corn: Once cooked, stir in the black beans and corn. Cook for an additional 5 minutes until everything is heated through.

8. Finish with Lime Juice: Remove the skillet from the heat and squeeze fresh lime juice over the mixture. Stir to combine.

9. Garnish and Serve: Top with fresh cilantro and avocado slices, if desired.

By following these steps, you will achieve an incredible dish that is both comforting and delightful.