Southwest Sweet Potato, Kale and Black Bean Skillet

 Ingredients:

FOR THE SPICE MIX

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon sea salt (or to taste)

1/2 teaspoon onion powder

1/2 teaspoon oregano

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

ground black pepper (to taste)

FOR THE SKILLET

1 tablespoon olive oil

1 yellow onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

4 cups grated sweet potato (about 1 large- I used a Korean Sweet Potato)

4 cups kale, torn into bite size pieces (I used green curly kale)

1 15oz can black beans, drained and rinsed

Directions:

Make the spice mix: In a small bowl, combine 1 tsp cumin, 1 tsp chili powder, 1 tsp sea salt, 1/2 tsp onion powder, 1/2 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and freshly ground black pepper to taste. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. Add the diced bell pepper and cook another 2 minutes, then add the minced garlic and continue to sauté  until fragrant. Add the grated sweet potato and stir to combine spreading it evenly across the skillet. Cover the skillet. After about 4-5 minutes, stir the sweet potato mixture and cover again to cook for another 1-2 minutes.

Add the spice mix and stir until it evenly covers the sweet potato. Add a splash of broth ( any kind you like-) if it looks like the mixture is drying out, then add the kale and black beans on top (. Season with salt and pepper, to taste. Cover for 2-3 minutes to wilt the kale, then uncover and stir to evenly distribute the kale and beans. Enjoy!

My Korean Sister Ae-Yun gave me a bunch a "korean" sweet potatoes. This is really good- a mixture of two of favorites ❤