Have you jumped on the kale train? I LOVE kale! I add it to smoothies, bake it like chips, use it in salads and today I used it as the base for this healthy lunch bowl.
I love the sweet potato in this dish, but I think butternut squash would be great too.
My secret ingredient for this bowl is the Ras El Hanout seasoning.
Ras El Hanout is an aromatic Moroccan spice blend. Most recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger, pepper and turmeric, and up to 30 or more ingredients could be used. We made a batch in culinary school and since then I have kept some on hand in my pantry.
Ingredients: makes 1 bowl
1 sweet potato, peeled and diced
1/2 can black beans
2 hearty handfuls kale, torn into bite-size pieces
3 Tbsp olive oil
1 tsp ras el hanout
Preheat the oven to 400 degrees. Peel and dice the sweet potato into pieces about 1 inch big. On a greased sheet pan coat the sweet potato in olive oil, S&P and bake for about 45 minutes.
After the potatoes have been in the oven for about 40 minutes place a large sauté pan over medium high heat and drizzle with olive oil.
Add black beans and add the ras el hanout seasoning. Let this mix for about 1 minute. Add kale, season with salt and pepper and let it cook for 2-3 minutes as the kale wilts (If it’s feeling a bit too dry at this point, drizzle a little more olive oil.) Cook for another minute or so until kale is cooked to your liking. Once the sweet potato is done add it to the pan to mix together.
Drizzle with lime and serve. You could also wrap it up in a tortilla or put it on top of some rice or quinoa, and it’s great on it’s own too.