Well week one of my senior year is over! It’s crazy to think how quickly this semester will fly by and then I’ll be on the downhill slide to graduation! This was a wonderful week of seeing all of my old friends, sharing stories from my wild summer, and celebrating my birthday! Libby and I will be baking an elaborate cake this weekend as a belated celebration – it should be fun! I’ll share pictures soon!
But today, I’m sharing this super easy, healthy and delicious sweet potato, kale & black bean hash. I made it several times last year and only just realized that I never posted it to the blog! So here you go – finally! This can be for any meal – it is hearty and filling for breakfast and quite satisfying for lunch or dinner too! You can eat it either warm or cold but I prefer it warm 🙂
I also love this meal because it is CHEAP. I think you can probably get all the ingredients for less than $5 – and it serves three!
- 3 medium sweet potatoes, washed and cut into 1/2 inch cubes
- Olive oil
- 1 bunch green onions, sliced
- 1 can black beans, drained and rinsed
- 2 cups kale, chopped
- 3/4 teaspoon sea salt
- Black Pepper
- Avocado
- Preheat oven to 350 degrees. Spread diced sweet potatoes on a baking sheet and drizzle well with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes until cooked through.
- When sweet potatoes are done, coat a large skillet with olive oil and saute the sliced green onions for 3-4 minutes, until soft. Add sweet potato and sea salt and cook for another 3 minutes until potatoes have softened. Add the black beans and kale, folding it in gently. Cook it all together for a few more minutes until the kale has wilted.
- Serve with avocado slices and enjoy!
