Recipe by Seattle Dad
"This recipe makes for a nice, robust bowl of food you can feel good about eating. We often eat sweet potato and black bean burritos, but wanted to challenge ourselves to add some leafy greens we had from the West Seattle Farmer's Market. This is the result."
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1 1/4 cups
sweet potatoes, peeled and cubed
2 (15.25 ounce) cans
black beans, rinsed and drained
kale, stems removed and discarded, leaves torn into bite-size pieces
I made this recipe using what I had on-hand: kale, barley supplemented by quinoa, lite coconut milk, black beans and sweet potatoes. It was good and filling, if a little boring. I will try the recipe again and experiment with spices that might enliven this healthy dish.
We've had this twice now. It's quite tasty but it does need more spice - I double the cajun seasoning and add generous salt and pepper. The serving size is REALLY off though. This would easily feed 4 or 5 adults as a main course. I'm not sure who could eat this in 2 servings!
Quite tasty and great choice for vegans. The recipe actually makes enough food for four healthy servings. With that in mind, the nutritional values would be cut in half -- roughly 500 calories per serving and what one expects for a meal.
This recipe definitely makes enough for 4 people. I did salt and pepper the kale as it cooked. I also added hot sauce to mine....perfect!
A great way to get a full days salt and carbs in one simple meal. Otherwise, meeting half a days calories w/ one meal is quite efficient.
* Percent Daily Values are based on a 2,000 calorie diet.
The West Seattle Sweet Potato and Kale Bowl
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 268
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