Roasted Sweet Potato, Black Bean + Kale Mexican Quinoa
can or 2 cups cooked and rinsed black beans
medium sweet potatoes
1 1/2 - 2
cans or 4 c diced tomatoes
sea salt and cracked pepper
Preheat oven to 425°F.
Chop sweet potatoes (I leave skin on) Into bite sized pieces.
Mix sweet potatoes with a drizzle (about 2-3 tsp) of olive oil to coat evenly.
Line sweet potatoes evenly on a parchment lined pan.
Roast for about 15-20 minutes or until lightly browned and soft.
Cook quinoa according do package directions.
Once quinoa is cooked, combine it in a medium bowl with kale, tomatoes, black beans, garlic and spices. (Kale should wilt nicely with the hot quinoa.)
When sweet potatoes are cooked, mix with all other ingredients.
Salt and pepper to taste and add more chili powder or cumin if desired.
Serve with diced avocado or cilantro.
Store leftovers in the fridge or freeze and reheat as desired.
If using canned tomatoes, drain most of the liquid first.
This can be a whole meal or a great side for taco night!