Kale, Sweet Potato, and Black Bean Salad
Ingredients
- 2 sweet potatoes or yams peeled and cut into bite-size chunks
- 1 tbsp Extra virgin olive oil
- 1 tbsp coconut oil
- 2 cups kale chopped coarsely
- 1 cup canned black beans rinsed and drained
- 1 tsp garlic powder
- 1/2 tsp sea salt
Instructions
- Preheat oven to 475 degrees. On a baking sheet, spread the sweet potato pieces out flat and toss with 1 tablespoon of the olive oil. Bake for about 15-20 minutes until the potatoes are soft. Remove from the oven and let cool for 5 minutes.
- While the potatoes are cooling, in a large skillet, heat the coconut oil. Then add the kale and black beans, and cook, stirring often, for about 5 minutes, until the kale is completely wilted but still bright green (don't overcook).
- Add in the sweet potatoes, cook one more minute, and transfer entire mixture to a bowl. Sprinkle with garlic powder and sea salt, and serve immediately or at room temperature.
Notes
[nutrition-label]
Nutrition
Calories: 238kcalCarbohydrates: 36gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 554mgPotassium: 943mgFiber: 8gSugar: 3gVitamin A: 27400IUVitamin C: 199.7mgCalcium: 200mgIron: 3.4mg
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