Black bean, Kale, Tomato over Sweet Potato
February 13, 2015
Check out this awesome vegetarian dinner recipe from Trainer Christina Riccetti! Sweet potatoes are the foundation of this dish- and are packed with vitamins, not to mention delicious. She rounds out this dish with beans and cheese for protein, and kale and tomatoes for more veggie goodness.
Bunch of Kale
Pint cherry tomatoes
Can of black beans
Burrata Cheese (this could also be fresh mozzarella balls)
A Soft boiled egg can be added if you want a little more protein
Salt and pepper
Heat oven to 400 degrees. Place sweet potatoes on baking sheet and poke a couple holes in them. Bake for about 45 mins or until soft. In a sauce pan on low/medium heat sauté garlic in olive oil then add the can of rinsed black beans. Then add chopped kale and cherry tomatoes and sauté. I add a little water and grass fed butter to this mixture to keep it from drying out. Add Salt and pepper to taste.
To serve cut the potato open and cover in bean mixture. Then top with a scoop of burrata cheese and fresh oregano. A soft boiled egg can be added to this for more protein.
Salt and pepper to taste.
Tip from Trainer Christina-” I like to cook more sweet potatoes than I need. I use them later by slicing in rounds and pan frying and topping with over-easy eggs with a green salad on side.”