Roasted Sweet Potato, sautéed kale & creamy beans

If you're craving a meal that's both comforting and nourishing, you've come to the right place. This roasted sweet potato, sautéed kale, and creamy beans recipe is a perfect balance of flavors and textures, making it a go-to dish for any night of the week. Whether you're looking to impress at the dinner table or simply need something quick and satisfying, this trio has got you covered. Packed with nutrients and full of plant-based goodness, it's a delicious way to stay energized and satisfied. Let's dive into this wholesome recipe!

2 sweet potatoes, sliced

1 tbsp cooking oil (avocado or grape seed oil, preferred)

1 tbsp sugar (coconut or date sugar, preferred)

Sprinkle of salt

1/4 onion, chopped

1 clove of garlic, minced

1 can of diced tomatoes

3 handfuls of kale

1-2 tablespoons of liquid aminos (bragg’s)

1 can of beans

1/8-1/4 cup water

1 tbsp chili powder

1/2 lime

Sprinkle of salt

Hummus

Water

Cilantro

Preheat oven to 400°. Slice sweet potatoes and place on parchment paper lined baking sheet. Brush oil on slices, then sprinkle salt. Flip and repeat, brush oil, sprinkle salt, but this time sprinkle sugar as well. Bake for 25 minutes or until slices are fork tender.

Sauté onions in large skillet. Add garlic, sauté for 1 minutes. Add tomatoes, kale, and Braggs seasoning. Stir thoroughly. Reduce to simmer and cover until kale is tender.

Drain and rinse beans, then place in small pot. Add water, chili powder, lime juice, and salt. Bring to boil and reduce to low heat.

Lastly, take a couple of spoons of hummus and water in a bowl. Whisk until hummus is thin.

Now, assemble plate. Layer sweet potatoes, kale, beans, hummus and lastly sprinkle with cilantro. And enjoy.

WANT MORE?! Grab my DONE FOR YOU meal plans with over 80 different recipes!!