And so it begins. The food coma days move in and I start wishing I was a little Brown Bear so I could go rub my belly and then hibernate for a few.
Since, however, I’m not a bear (surprise, surprise), it’s these next few months where I need energizing, healthy-minded meals the most. To break up the holiday feasts and surrounding food-filled parties, I like to keep my home-cooked dinners on the nutritious side.
However, it is winter after all, so you’ll still find some hearty (but healthy) dishes on here and likely a lot of soups, too, to keep things cozy over the next few months. Exhibit one, this Black Beans with Roasted Sweet Potato and Kale recipe that combines several of my favorite all-star ingredients into one pot. Serve it over quinoa, and boom, I’m not sure you could get a much healthier meal. Though, this would also make a fantastic filling for corn tortillas, topped with a few slices of salted avocado. That definitely qualifies as a smart and revitalizing choice for the time between holidays, too.
For me, a regular running schedule and quality meals like this are key for this time of year. Too much heavy food in between gatherings of getting stuffed on stuffing and gravy, and my holiday cheer starts to go kaput. But with roasted sweet potatoes and kale, (sorry mom, dad, roommates), you can count on me caroling into the new year.
- -2 extra virgin Tbsp. olive oil, plus more for sweet potatoes
- -1 large sweet potato, cut into 1/4-inch cubes
- -1 medium-large onion, diced
- -4 medium-large cloves of garlic, sliced
- -2 & 1/2 cups black beans
- -1 1/2 tsp. cumin
- -1/2 tsp. curry powder
- -1 tsp. salt
- -3/4 cup water
- -1 1/2 tsp. honey
- -1 cups kale, chopped
- -1/4 cup cilantro, chopped
- -Salt & pepper
- -1 lime, optional
- -Grain of your choice
- Preheat oven to 400F. Line baking sheet with aluminum foil and place sweet potatoes on top. Toss with olive oil to lightly coat, and sprinkle with salt and pepper. Bake 20-30 minutes, stirring halfway, until sweet potatoes are tender.
- Meanwhile, in large pan, heat oil over medium high. Add onions and sauté until nearly translucent. Stir in garlic and sauté another 2-3 minutes. Stir in cumin, curry powder and salt. Add beans and water and bring to a simmer.
- Cover, and let simmer until sweet potatoes are finished cooking. Then, add kale and cook until tender, about 10 minutes. Add roasted sweet potatoes and honey, and adjust salt and pepper, to taste.
- Remove from heat. Serve over your grain of choice, topped with fresh cilantro and a squeeze of lime, if desired.