Sweet Potato Black Bean Enchilada Bowls
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 1496kcal
Ingredients
- 3 small sweet potatoes cut into ½" cubes
- 2-3 Tbs. olive oil
- 2¼ tsp. cumin
- ¾-1½ tsp. smoked paprika
- kosher salt to taste
- 6-7½ cups baby kale
- 15 oz. cans black beans rinsed and drained
- 8 oz. tomato sauce
- 1½ tsp. garlic powder
- salt & pepper to taste
For the Instant Pot rice:
- 1 cup brown rice listed above
- 1¼ cups water
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 3-4 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: 3to 4 | Calories: 1496kcal | Carbohydrates: 293g | Protein: 44g | Fat: 19g | Saturated Fat: 3g | Sodium: 606mg | Potassium: 3030mg | Fiber: 30g | Sugar: 13g | Vitamin A: 47555IU | Vitamin C: 185mg | Calcium: 462mg | Iron: 15mg