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Sri Lankan Kale with Black Beans and Sweet Potatoes

Oh yum, yum, yummy! Shredded coconut, kale, black beans, lime juice, potatoes…who thinks of putting these things together? Thankfully, Wendy over at Healthy Girl’s Kitchen did, because it is awesome. I bookmarked this recipe months ago and finally got around to making it for my birthday. What a treat! Totally going to make this one again–delicious, super-healthy, and simple to make.

 

Sri Lankan Kale with Black Beans and Sweet Potatoes
 
Sri Lankan Kale with Black Beans and Sweet Potatoes
Ingredients
  • 1 med (red or white or yellow) onion, chopped
  • hot chili flakes to taste (I was skimpy since I don't like a lot of heat)
  • 12 oz kale (or other greens), stems removed and thinly sliced
  • 2 large sweet potatoes, cut into approximately 1"cubes (I used one yam and one Russet)
  • ¼ tsp ground cumin
  • generous grating black pepper
  • ½ cup shredded coconut
  • 1 can black beans, drained and rinsed
  • juice of 1 lime (I just added a generous couple squirts of lime juice)
  • salt to taste
Instructions
  1. In low sodium vegetable broth or water, saute onions and chili pepper flakes until soft.
  2. Add cumin and stir.
  3. Add potatoes and cook, stirring frequently, on med high heat until the potatoes begin to soften some, but not turn to mush, approximately 10-15 min.
  4. Add kale and splash of broth, along with black pepper. Cover and cook, stirring occasionally, until kale is wilted but bright green, approx 5 minutes.
  5. Add coconut, black beans, lime juice and about ¼ cup of vegetable broth if mix is dry. Heat through. Add salt to taste and serve.

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