Kale, black beans and sweet potatoes
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10 min
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40 min
30 min
5 cups
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.
Ingredients:
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
Directions:
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Preheat the oven to 350°F (175°C).
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Put 1 ½ tbsp olive oil on a baking sheet and spread diced sweet potatoes on it.
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Bake in the oven for 30 minutes.
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Meanwhile, heat 1 ½ tbsp of olive oil in a pan. Once hot add onions and saute for 5 - 8 minutes until slightly brown.
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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.
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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.
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Once your kale is wilted, take the pot off the heat and add your beans and baked sweet potatoes to it. Stir it around.
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Serve over rice, as an enchilada stuffing or as a side dish.
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