After sharing about the goodness of sweet potatoes last week, were you inspired to give them another try? Not yet? Well here is another, delicious option. By adding black beans and spinach, I’ve bumped the nutritional value of this dish up to AH.MAZING! You get fiber, vitamins, energy, protein, etc. all in one tasty little bowl. Plus, you can make a big batch and enjoy it for lunch several days this week:
1 large sweet potato
1/2 can black beans (or about a cup cooked dry beans)
3 cups fresh spinach
1 clove garlic, minced
2 t. cumin
Step one: Peel and chop the sweet potato into 1 inch pieces. Roast at 425 in a bit of olive oil until tender.
Step two: In a large skillet, saute the garlic in olive oil. Add spinach and saute until wilted.
Step three: Add beans (this is a great way to use up leftover beans from Mexican night) and sweet potatoes to skillet. Season with cumin, sea salt and pepper to taste.
Don’t forget to sign up for the Mom’s Toolbox call today! This month we’ll talk about using essential oils to keep your house healthy. Details are HERE.