Sep 30, 2024
Sweet Potato Black Bean Hash
Servings:
4
Ingredients
1 onion
4 cloves garlic
1 bell pepper
1 jalapeño
2 medium sweet potatoes
2 large handfuls kale
1 can black beans
1 tsp salt
1 tsp paprika
1 tsp black pepper
Oil, for cooking
2 tbsp pumpkin seeds
Cilantro, for garnish
Method
PREP. Dice onion, bell pepper, and sweet potato into roughly even sized pieces. Mince garlic and jalapeño. Chop kale into bite sized pieces. Drain and rinse black beans.
COOK. Heat large skillet over medium heat. Add a touch of oil. Add onion. Sauté until softened and slightly browned, about 5 minutes. Add garlic. Sauté until fragrant but do not burn, about 1 minute. Add bell pepper and sweet potato. Season with a generous pinch of salt. Cover and cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Add kale and black beans. Cover and cook until kale has wilted, about 3 minutes. Season with paprika and black pepper.
SERVE. Transfer to plates or bowls. Top with pumpkin seeds and cilantro.
Notes
Original recipe
To make it less spicy, use only ½ a jalapeño and remove the seeds
For a more filling meal, serve with a side of toast topped with hummus or avocado
Great for meal prep
Have leftovers? Use it as a taco or enchilada filling