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 black beans, soaked and cooked
3 hearty handfuls kale, de-stemed and torn
1 TBL garlic, chopped
1/2 cup onion, diced
1 TSP curry powder, I like yellow for this dish
half TSP cumin
freshly ground pepper
organic stock (optional)
cilantro, torn as garnish
1. Cut sweet potatoes in 1/4 inch pieces.
2. 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.
3. 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.
4. Drizzle with lime, garnish with cilantro and serve over quinoa.