When I saw a recipe for Kale and Black Bean Tacos on The Kitchn, I thought it'd be a great one to make during the weekend and to have as leftovers for the week. But then I changed my mind...well, not entirely. I decided to keep the black beans, the sauce and the pumpkin seeds, but use spinach instead of kale and make it into a side dish instead of tacos. I also added feta!
That's just how my brain works ;)
Sweet Potatoes with Black Beans, Avocado & Feta: Recipe Inspired by The Kitchn
Adapted from The Kitchn
Ingredients (4 servings)
2 teaspoons olive oil
2 medium sweet potatoes, peeled, diced
15 ounce can black beans, rinsed and drained
4 cups baby spinach
salt & pepper
2 avocados, chopped
1/3 cup feta, crumbled
for the sauce
3 garlic cloves, smashed
1 shallot, quartered
1 cup parsley leaves
1/4 cup olive oil
1 tablespoon lemon juice
salt & pepper
pinch of red pepper flakes
1. Heat the olive oil in a skillet. Add cubed potatoes and saute until tender.
2. Add black beans and spinach and saute for a few minutes until the spinach has wilted. Season with salt and pepper.
3. In the meantime, puree all the ingredients for the sauce.
To serve, add sweet potato/black bean/spinach mixture to a bowl. Top with the green sauce and add avocado, feta and pumpkin seeds.
You can serve this hot, at room temperature or cold. The sweet potato/black bean/spinach mixture can be served for breakfast with an egg on top. The green sauce is great as a dressing for potato salad or served on top of poached salmon.
Thanks The Kitchn for the inspiration!!
I'm off to GREECE on Saturday for a week, but don't worry, I'll have a few new posts coming up in the meantime ;)
Have a great weekend!