vegetarian sweet potato black bean burrito with kale, mushrooms, and rice. Then arrange bowl with rice, sweet potatoes, sautéed kale, black beans, and sliced avocado. Add sweet potato/kale mixture to a large bowl with egg, bread crumbs, beans, and paprika. It has been my most popular recipe to date going viral on multiple platforms. These Sweet Potato, Kale and Black Bean Patties are an easy way to get picky toddlers to LOVE eating vegetables! Add onion, bell pepper, and garlic and sauté until … Add olive oil to a large pot over medium-high heat. Sweet potatoes are generally lighter than white potatoes. Add kale, season with salt and pepper, mix and cover. It also happens to be a great anytime weeknight meal. (If it’s feeling a bit too dry at this point, drizzle a little more olive oil.) Stir to mix. Just to give you the full run-down: Tender roasted sweet potatoes, earthy kale, and hearty black beans are mixed with fresh cilantro, creamy goat cheese and salsa verde, wrapped in soft tortillas, smothered in more salsa verde and Monterey Jack, and then baked to golden, bubbling perfection. Stir until fully mixed. Add kale to steamer basket and cover. Repeat this process two more times - noodles, sweet potato, black beans, kale, cheddar. Bring water to a boil, allow kale to steam for. Add kale, season with salt and pepper, mix and cover. Form the mixture into 8 equal sized patties. Design by Cooked Creative, Sweet Potato, Kale and Black Bean Patties for Babies and Toddlers, Baby Food Ideas, Easy Recipes, Freezer Friendly Baby and Toddler Food, Make Ahead Toddler Food, Toddler Meal Ideas, (Preferred method) In the instant pot: Place sweet potato in instant pot on a trivet with one cup of water. Add sweet potatoes, sumac and cumin to pan and cook for a minute until they begin to brown, stirring throughout to coat (if you wait to add salt and pepper, the potatoes will brown up a little better). Cover after a minute, bring the heat down to medium and let cook for about 5-8 minutes, stirring once or twice, until they’ve softened up. Some of the filling gets smeared on half of each tortilla and topped with cheese, before being cooked off to crispy… Please comment, rate and share! 2 hearty handfuls kale, torn into bite-size pieces. Remove sweet potato from oven, when cool enough to touch, split open and drizzle with olive oil, a pinch of cumin, salt and pepper, and a squeeze of lime juice. Next, top with ⅓ of the sweet potato puree (I like to drop it on in spoonfuls and then use a spatula to help spread it out), ⅓ of the black bean mixture, 1 ½ cups of the kale, and ¼ of the cheddar cheese. The reviews at the bottom of the recipe says it all. Add 1 tablespoon of oil. Safe for vegetarians, too, of course. Next, top with ⅓ of the sweet potato puree (I like to drop it on in spoonfuls and then use a spatula to help spread it out), ⅓ of the black bean mixture, 1 ½ cups of the kale, and ¼ of the cheddar cheese. We boil sliced sweet potatoes until nice and tender, then mash and mix together with all the seasonings, kale, green onion and black beans. Super easy to make and delicious! Your email address will not be published. 4. To reheat, unwrap sweet potato patty and microwave for. Stir often and cook for 5 minutes on LOW heat. Then, slice into ¼ inch thick pieces. 1 large sweet potato, cooked 1.5-2 cups when cooked and mashed Stir well to combine and cook for 3 more minutes. While kale is cooking, heat up 1 can of black beans with salt & pepper, cumin, paprika, chili powder, and garlic powder. Add kale and sweet potatoes to a food processor, blend kale is in tiny pieces and sweet potato is mashed. And don’t forget to tag me on Instagram. These make an excellent vegan meal if you use vegan margarine and leave out the cheese. This Ayurvedic meal won't send you into a food coma or bog down your digestion the way white potatoes and other comfort foods often do. Cook for another minute or so until kale is cooked to your liking. Sweet with a pinch of spice, this Sweet Potato, Kale and Black Bean bowl is a light option for belly satisfaction and comforts. Place large sauté pan over medium high heat and drizzle with olive oil. Older kids and adults will love them too! A touch of garlic and oregano give it a warm fall/winter flavor that makes this dish welcome at every holiday event leading up to the end of the year. Drizzle with lime and serve with avocado slices, cilantro, warm tortillas and sour cream if desired. Cook, Allow patties to completely cool before storing and freezing. If making this recipe for older kids or adults, you may want to add  1/4 teaspoon salt. Lay cut surface flat on a cutting board and slice in half again lengthwise. Stir to mix. I know the ingredients list looks long, but a lot of that is spices that you probably already have. Heat a large pan over medium/ medium high heat. This healthy toddler meal idea can be made ahead of time, is freezer friendly, and perfect for baby led weaning. Let cook for 2-3 minutes, uncover and stir. Individually wrap each patty with plastic wrap, then store in a freezer bag for up to 3 months. Cut sweet potatoes in half lengthwise. Make sure to give it a try. Add black beans. Next, we form our quesadillas. Cooked stovetop in one pan with aromatics, we top with a few slices of avocado and lime and serve with warm tortillas for an excellent vegan one-pan entrée. The loaf is bulked up with hearty lentils, mushrooms, and oat flour. When the oil is hot, add 4 sweet potato patties to the pan. And, the high fiber content will give you a mini-cleanse. 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