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Writer's pictureMeghan Williams

Mexican Spiced Sweet Potato and Kale Sauté

Updated: Jun 22, 2023

Perfect vegetarian meal for Spring or Fall seasons with sweet potatoes and dinosaur kale.


Sweet potatoes and kale are in season in Kentucky in Spring and Fall. My dinosaur kale in the garden has been booming and I got sweet potatoes in my CSA.


This is an easy vegetarian meal with plenty of flavor and only needs two pans so it will be fairly quick clean up! The recipe was enough for three meals for myself and was an effortless lunch to pack for work.


Benefits by Ingredient

Sweet Potatoes

Sweet potatoes are very high in vitamin A which helps with your eye health, immune system, and your heart and kidneys. They also may help prevent cancer, diabetes, heart disease, and macular degeneration.

(Source: WebMD)


Kale

Of the types of kale I have tried, dinosaur kale (also called lacinato kale) is my favorite for its texture and how long it lasts in the fridge without wilting. Kale is a great ingredient to throw into your recipes because it may help with diabetes, heart disease, cancer, bone health, digestion, skin & hair, and eye health. Kale it high in Vitamins C & K, antioxidants, calcium, iron, and fiber.


Pinto Beans

The main reason why I put pinto beans in this recipe is for the protein, but it also has other potential health benefits. They are an great source of fiber to help with digestive health and has antioxidants that help with free radical damage. Pinto beans may also help you regulate your blood sugar, and, as the song goes, are good for the heart!

(Source: Healthline)


 

Mexican Spiced Sweet Potato & Kale Sauté


Ingredients

  • 4 Sweet Potatoes

  • 1 Bunch of Dinosaur/Lacinato Kale

  • 2 Garlic Scapes

  • 1-16 oz. Can of Refried Beans with Green Chiles

  • 1 Tsp. Garlic Powder

  • 1 Tsp. Onion Powder

  • 1 Tsp. Chili Power

  • 1/2 Tsp. Cayenne Peper

  • 1/2 Tsp. Paprika

  • 1/2 Tsp. Hatch Green Chile Powder (optional)

  • Salt & pepper

  • Olive Oil

  • Cotija Cheese

  • Chives (optional, for garnish)

  • Green Hot Sauce (optional)

Directions

  1. Warm a small sauce pan over medium heat. Chop garlic scapes. Once pan is hot, pour in about 1 tsp of olive oil and sauté half of the garlic scapes. Once fragrant, empty can of refried beans into pan and turn the temperate down to medium low.

  2. Cube sweet potatoes and cut kale. Sweet potatoes should not be thicker than 1/2 an inch or it will take too long to finish cooking.

  3. Heat up a large pan to sauté sweet potatoes and kale over medium heat. While that is heating up, mix together the garlic powder, onion powder, chili powder, cayenne pepper, paprika, and hatch green chile. Pour 1/3 of mix into beans. Stir beans often to make sure they do not burn.

  4. Pour a couple of tablespoons of olive oil into pan for the potatoes. Once oil is heated, place the rest of the garlic scapes in pan. Stir until fragrant. Add the sweet potatoes and sprinkle salt & pepper over top. Stir and add the rest of the spice mix. Use a pan cover to help the sweet potatoes cook, stirring occasionally--you will want to add color to potatoes, but not allow them to burn. Once potatoes are pretty much complete, add the kale. Stir more often keeping it from burning until kale is wilted and to a consistency you like.

  5. For plating, I suggest putting a layer of beans down, then cotija cheese, then the sweet potato and kale mix, then top with more cotija cheese, chopped chives, and hot sauce, if desired.




Substitutions

You could use black refried beans, which is what I wanted to use originally until I realized we used our last can. Instead of garlic scapes, you can use garlic and onion. You can use other kales, but dinosaur kale is my favorite due to the way it holds up.


Let me know your thoughts when you try this recipe!

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