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Sweet Potato Black Bean Enchilada Bowls

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Servings: 6 to 8
Calories: 1153kcal

Ingredients

  • 6 small sweet potatoes cut into ½" cubes
  • 3-4 Tbs. olive oil
  • 4½ tsp. cumin
  • 1½-3 tsp. smoked paprika
  • kosher salt to taste
  • 12-14 cups baby kale
  • 2 15 oz. cans black beans rinsed and drained
  • 15 oz. tomato sauce
  • 1 Tbs. garlic powder
  • salt & pepper to taste

For Instant Pot rice:

  • 2 cups brown rice listed above
  • 2½ cups water for Instant Pot rice

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot.
  • Close the lid and seal. Cook the rice for 17 minutes on high pressure.
  • Do a quick pressure release.

For the bowls:

  • Toss sweet potatoes, olive oil, cumin, smoked paprika and kosher salt together in a bowl.
  • Spread sweet potatoes in a single layer on a baking sheet and roast at 425° for 15 minutes, or until fork-tender.
  • While the potatoes roast, cook the kale in a skillet over medium heat in a bit of oil until it begins to wilt.
  • Add 6-8 Tbs. of water to the skillet and cover until kale is cooked through and wilted.
  • When the potatoes are done, toss them together with the kale and black beans.
  • Stir tomato sauce, garlic powder together.
  • Season to taste with salt.
  • Serve sweet potatoes, kale and black beans over rice, drizzled with tomato sauce.

Nutrition

Serving: 6to 8 | Calories: 1153kcal | Carbohydrates: 223g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Sodium: 518mg | Potassium: 2453mg | Fiber: 25g | Sugar: 9g | Vitamin A: 32799IU | Vitamin C: 169mg | Calcium: 393mg | Iron: 13mg