This could possibly be my favourite all time vegetarian entree—sweet flavours meet savoury greens and meaty black beans. And aside from the sweet potatoes cooking in the oven, it is also the fastest. Loaded in fiber, beta carotene, Vitamin C, protein, calcium and crazy antioxidants, this is by far the easiest and yummiest way to add nutrient punch to your day. Also works great as leftovers. Hello lunchy.
And even for you skeptical meat eaters, my step dad loved it. And he is as traditional of a meat eater as one can get. In this case, no meat did = a meal. I won this one! I am destined to turn him around.
- 2 Sweet potatoes, scrubbed
- 1 onion, finely chopped
- 5 garlic cloves, chopped
- 1 TBL Olive Oil
- 1 red pepper, cut in lengths—this gives texture and crazy colour
- 4 cups spinach, any leafy green works wonders
- 1-2 cups cooked black beans
- 1 TSP yellow curry powder
- Salt and pepper to taste
Preheat oven to 350F. Scrub sweet potatoes, dry and wrap in tin foil. Poke a couple holes in foil with a fork. Throw in hot oven for an hour until soft. Sautee onion and garlic until translucent. Add red pepper and cook until soft, but still crunchy—5 minutes. Then spinach or leafy greens and wilt. Add black beans, curry powder and salt and pepper and cook.
Once sweet potatoes are soft, cut slit on top and stiff black bean mixture inside until overflowing on top. Yum
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