Ingredients
- Sweet Potatoes, 2 medium, peeled and cubed
- Ground Beef, 1 pound
- Black Beans, 1 (15-ounce) can, rinsed and drained
- Olive Oil, 2 tablespoons
- Chili Powder, 1 tablespoon
- Cumin, 1 teaspoon
- Kale, 5 ounces, chopped
- Avocado, 1, diced
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 2: While sweet potatoes are roasting, brown ground beef in a large skillet over medium-high heat. Drain any excess grease.
- Step 3: Add chili powder and cumin to the ground beef and cook for 1 minute more, stirring constantly.
- Step 4: Stir in the black beans to the beef mixture and heat through for about 2 minutes.
- Step 5: Divide kale evenly into bowls. Top with roasted sweet potatoes, beef and bean mixture, and diced avocado. Serve immediately.
Notes
- Store leftover components separately in airtight containers for up to 3 days to prevent the kale from getting soggy.
- For best results when reheating, warm the beef and sweet potato mixture in a skillet or microwave before adding to fresh kale and avocado.
- A dollop of Greek yogurt or a drizzle of hot sauce adds a cool and spicy kick to balance the sweetness of the potatoes.
- Don't overcrowd the baking sheet when roasting the sweet potatoes; use two sheets if necessary for even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American