Another, yummy, easy one dish wonder. Crazy fiber, crazy beta carotene, crazy greens=crazy good, both for your body and your taste buds.
- 3 sweet potatoes, peeled
- 1 cup cooked black beans
- 3 hearty handfuls kale, de-stemmed and torn
- 1 lime
- 1 TBL garlic, chopped
- 1/2 cup onion, diced
- coconut oil
- 1 TSP curry powder, I like yellow for this dish
- half TSP cumin
- sea salt
- freshly ground pepper
- organic stock (optional)
- cooked quinoa
- cilantro, torn as garnish
Cut sweet potatoes in 1/4 inch pieces.
Place sauté pan over medium high heat and drizzle with half TBS oil. Add garlic and onion. When translucent, add sweet potatoes, curry and cumin to pan and cook for a minute until they begin to brown, stirring throughout to coat. Cover after a minute, bring the heat down to medium and let cook for about 5-8 minutes, stirring once or twice, until they’ve softened up. You might need to add a little stock to coat pan.
Add black beans. Stir to mix. Add kale, season with salt and pepper, mix and cover. Let cook for 2-3 minutes, uncover and stir. (If it’s looking too dry, drizzle some coconut milk or organic stock.) Cook until kale is vibrant green.
Drizzle with lime, garnish with cilantro and serve over quinoa.