Sweet Potato, Kale, and Black Bean Bowl
Easy Recipe, Fancy Taste
Hey there, Wellkulå Friend!
If you're looking for a hearty, nutritious, and vibrant meal, this Sweet Potato, Kale, and Black Bean Bowl is just what you need. Roasted sweet potatoes provide natural sweetness and a rich source of vitamins, while kale adds a nutrient-dense leafy green. Black beans provide plant-based protein and fiber, making this bowl both filling and nourishing. It’s a bowl full of goodness that’s easy to make and packed with flavor—a perfect meal for any day of the week.
#Cellcare ingredient health benefits
SWEET POTATO | NUTRIENT-DENSE AND ANTIOXIDANT-RICH
Sweet potatoes are a fantastic source of beta-carotene, a potent antioxidant that supports immune function and skin health. They are also rich in fiber, which aids digestion and helps regulate blood sugar. Sweet potatoes provide complex carbohydrates for long-lasting energy, making them a perfect base for this meal.
KALE | LEAFY GREEN POWERHOUSE
Kale is one of the most nutrient-dense vegetables, packed with vitamins A, K, and C, as well as calcium, potassium, and antioxidants. It promotes heart health, supports bone strength, and helps in detoxifying the body. Kale is also a great source of plant-based iron, which supports healthy blood circulation.
BLACK BEANS | HIGH-PROTEIN AND FIBER-RICH
Black beans are an excellent source of plant-based protein and fiber, which support muscle repair and digestive health. They are also rich in folate, iron, and magnesium, contributing to energy production and overall well-being. Black beans help stabilize blood sugar levels, making them a great addition to any balanced meal.
AVOCADO | CREAMY AND HEART-HEALTHY FATS
Avocado provides a good dose of healthy fats, particularly monounsaturated fats, which are great for heart health. They are also rich in fiber, potassium, and antioxidants, supporting cardiovascular health, digestion, and skin vitality.
WELLKHANA KITCHEN RECIPE
Ingredients:
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste
1 bunch kale, stems removed and chopped
1 can (15 oz) black beans, drained and rinsed
1 avocado, sliced
Juice of 1 lime
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon tahini (optional)
Fresh cilantro for garnish
Instructions:
Roast Sweet Potatoes | Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, cumin, and smoked paprika. Toss to coat and roast for 25-30 minutes or until tender and golden, flipping halfway through.
Sauté Kale | While the sweet potatoes are roasting, heat a teaspoon of olive oil in a large pan over medium heat. Add the chopped kale and sauté for 2-3 minutes, until wilted. Season with salt and pepper to taste.
Heat Black Beans | In a small pot, heat the black beans over low heat until warmed through. Stir in a pinch of cumin and smoked paprika for extra flavor.
Assemble the Bowl | Once the sweet potatoes are roasted and the kale and beans are ready, assemble your bowl. Start with a layer of roasted sweet potatoes, followed by sautéed kale and black beans. Top with sliced avocado and a squeeze of fresh lime juice.
Garnish and Serve | Drizzle with tahini (if using) and garnish with fresh cilantro. Serve immediately and enjoy your nourishing Sweet Potato, Kale, and Black Bean Bowl!
Optional Garnishes:
Chopped nuts (e.g., almonds, walnuts)
A sprinkle of chili flakes for extra heat
A drizzle of your favorite hot sauce
Easy, Delicious, and Nutritious
This Sweet Potato, Kale, and Black Bean Bowl is the perfect combination of flavors and textures—roasted sweet potatoes, tender kale, protein-packed black beans, and creamy avocado, all topped with a zesty lime and tahini dressing. It’s an easy and satisfying meal that’s not only good for your body but also bursting with delicious, fresh ingredients. Whether you enjoy it for lunch or dinner, this bowl is a wholesome meal you can feel great about.
Until next time, Dr. Monisha
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by Dr. Monisha Bhanote
✅ EVIDENCE-INFORMED REVIEWED ARTICLE
