Photo and text by LISA
KELLY, EcoRI.org
This one is so easy.
It’s full of kale and beans and my favorite, sweet potatoes. It took just a few minutes to throw together, and it’s really cheap to make, too. My kind of meal.
Sweet Potato Kale Sauté
1/2 bunch curly kale, torn into pieces
1 1/2 cups black and/or kidney beans
2 1/2-3 cups chopped sweet potatoes, peeled
1 cup organic frozen corn
2 tbsp olive oil
2 tsp cumin
1 clove garlic, minced
Red pepper flakes
Sea salt and black pepper to taste
Cilantro Lime Rice
3 cups cooked brown rice
1 cup fresh chopped cilantro
Juice of 3 limes
1 tbsp olive oil
3 cups cooked brown rice
1 cup fresh chopped cilantro
Juice of 3 limes
1 tbsp olive oil
In a large skillet
over medium/high heat, cook red pepper flakes in olive oil for 1 minute. Add
sweet potatoes and season with cumin, sea salt and black pepper, and cook for 3
minutes. Add the beans, corn, kale and garlic, reduce to medium heat, and
cover-cook for 8-10 minutes or until kale is completely wilted.
For the rice, toss
rice with cilantro, lime and olive oil Serve kale sauté over rice and serve.
Lisa Kelly is the
founder and personal chef at The Vegan Pact.
