The idea for this recipe for Breakfast Potatoes came from the Chopra Center. We are serving this for dinner and have substituted to fit our needs.
Sweet Potato and Black Beans with Salad Greens
- 1 teaspoon coconut oil
- 1 teaspoon cumin seeds
- ½ cup water
- 2-3 sweet potato, scrubbed and diced
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric
- 1 teaspoon dried oregano, 1 TBS fresh
- 1 teaspoon dried basil, 1 TBS fresh
- 1 15-ounce can black beans, rinsed and drained (choose cans that aren’t lined with BPA)
- 2 cups kale, shredded
- 2 cloves garlic, minced
- 3 cups baby salad greens
Heat the coconut oil in a heavy skillet over low heat. Add the cumin seeds and stir constantly, about 1 to 2 minutes, until browned.
Add the water and increase heat to boiling. When water is boiling, add potatoes, sea salt, pepper, turmeric, oregano, and basil.
Reduce heat to medium. Cover and cook for 5 minutes, stirring occasionally.
Add the black beans, kale, and diced garlic. Cook until the potatoes are soft, continuing to stir often. Add a tablespoon or two of water as needed to prevent potatoes from sticking to pan.
Divide the salad greens among plates and top with the cooked potato mixture.
Makes 6 servings