Kale, black beans and sweet potatoes
Dark leafy greens are essential for a healthy balanced diet. We all should eat them as often as we can. This recipe is made with sauteed kale, roasted sweet potatoes and canned black beans. It’s a whole meal by itself but tastes incredible well inside vegan enchiladas. Try it for yourself.
3 cups sweet potatoes, finely diced
3 tbsp of olive oil, divided
1 cup onion, finely diced
3 garlic, minced
2 tbsp cumin
2 tsp of salt
¼ cup water
150g raw kale
1 15oz can black beans, drained
Preheat the oven to 350°F (175°C).
Put 1 ½ tbsp olive oil on a baking sheet and spread diced sweet potatoes on it.
Bake in the oven for 30 minutes.
Meanwhile, heat 1 ½ tbsp of olive oil in a pan. Once hot add onions and saute for 5 - 8 minutes until slightly brown.
Add garlic, cumin, and salt and stir for one minute until garlic and the rest of the spices are cooked and blended into the onions.
Add water and kale, put a tight fitting lid on and steam for 3-5 minutes until kale is wilted. Keep checking if the water hasn’t evaporated and burned your kale. Add more water before it starts doing that.
Once your kale is wilted, take the pot off the heat and add your beans and baked sweet potatoes to it. Stir it around.
Serve over rice, as an enchilada stuffing or as a side dish.
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