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Serving Size
4
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Total Time
40 minutes
Ingredients
2 medium sweet potatoes, peeled and diced 1/2 inch thick
1 large red bell pepper, diced
1/2 medium red onion, diced
1 can black beans (15 oz), drained and rinsed
1 bunch of Italian kale, cleaned and cut into small pieces
1 tablespoon chipotle pepper in adobo sauce
2 tablespoons water
3 cloves garlic, minced
3 tablespoons sliced green onions
1 teaspoon chili powder
Salt and pepper, to taste
1 tablespoon avocado oil or extra-virgin olive oil
Plant Bomb Caribbean Peppa Sauce
1 avocado, sliced
Directions
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In a large pot, boil water and lightly salt. Gently boil your diced sweet potatoes for 10-12 minutes until you can poke a knife through easily. There should still be some firmness in the middle. Remove from heat and set aside.
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Preheat a large skillet to med-high heat, add half of your oil, add sweet potatoes, brown on one side for 3-5 mins, then flip and do the same on the other side. Season with salt and pepper and remove from pan. Clean the pan and reheat to med-high.
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Add the rest of the oil, onions, and red pepper. Sauté for 3-4 minutes. Add garlic and black beans. Cook for another 3-4 minutes. Return sweet potatoes to the pan. Mix water, chili powder, and chipotle pepper in a small bowl and add it to the pan, then season with salt and pepper and mix well.
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Add green onions and kale, and cook for 2-3 minutes until slightly wilted.
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Drizzle Caribbean Peppa Sauce over the top. Serve and enjoy!
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