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Black Bean And KaleTopped Sweet Potatoes

Kale & Black Bean Sweet Potato

Kale & Black Bean Sweet Potatoes – Clean & Delicious®

Slight change of plans from the weekly menu plan!  Originally these were going to be Black Bean Tacos but I couldn’t resist the big fat pre-cooked sweet potatoes sitting in my fridge!  So I took the same idea, but swapped sweet potatoes for the taco shells and let me tell you, these were fan-freakin’-tastic!

Super-hearty, super-satisying, and super-nutritious.  This, my friends, is comfort food at it’s best.  And since the sweet potatoes were pre-cooked and the kale was already washed and chopped this meal took me all of fifteen minutes to get on the table (gotta love the pre-preppin’!).  Not to mention, I HATE trying to photograph tacos… they always come out looking less than delicious, so sweet potatoes were a welcome change of pace.

Interestingly enough, my husband did not love this meal and he is usually not a picky eater.  Now don’t get me wrong, he ate the whole thing, but when I asked him what he thought about dinner, he said, “It was missing something,”  which I thought was really funny because I thought they were really delicious!  Go figure…  ya know what I always say, “different strokes for different folks” (well…that and, “Whatever!”).

I’m really enjoying these plan-ahead-meals… they definitely come with a huge feeling of satisfaction.  It’s like anything in life… anything worth having is going to take a bit of effort.  Feeding myself and my family delicious, nutritious foods is really important to me… I just feel like it is a major brick in the foundation of feeling good; and at the end of the day, that’s what it’s all about!  Right?

The great thing about this meal is that you can literally take the idea and run.  I mean you can top your potato with just about anything you have on hand, so don’t feel like you have to run to the store to pick up any specific ingredient.  Not to sound like a broken record… but try and have some fun with it!

The bean and kale toping made about three servings, so I am going to plop some on top of a big salad at lunch today (yes, I AM ALWAYS thinking about my next meal, and anyone who knows me well will confirm this for me).

I’ve been trying to go to bed at night when Katie goes to bed (which is around 8 or 9pm) so I can get some rest before her first night time feeding.  It’s been going pretty well, although I am still having a really hard time with the breast feeding (who would have ever thought this could be SO challenging).  I’m not quite there yet, but I am really looking forward to working out again… I miss it!

Right now I am sitting outside of a coffee shop blogging while Katie is taking a nap (I could really get use to this part of motherhood;)).

On the menu tonite: Leftover Salmon and Grilled Veggie Penne

Black Bean And KaleTopped Sweet Potatoes

Yield: Serves 2

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes


  • 1 sweet potato
  • 1 tsp of olive oil
  • 1-15oz can of black beans
  • 1 cup of frozen or canned corn
  • 2 cloves of chopped garlic
  • ½ onion, chopped
  • 2 heaping handfuls of kale
  • Juice of half a lime
  • 1 tbsp cumin
  • ¼ cup lite shredded Mexican cheese blend

Avocado Mash

  • ½ avocado
  • 1 tbsp limejuice
  • 1 clove garlic
  • Pinch of salt


Pre-heat oven to 425.

Poke a bunch of holes is your sweet potatoand pop into the oven for about one hour or until fork tender.

Heat one olive oil in a small saucepan and add in onions and garlic.  Sauté for about five minutes or until your onions are translucent.

Add black beans (along with the liquid) and cumin and cook until the beans are heated through.  Stir in the kale, corn and limejuice and cook for about five more minutes or until the kale has wilted down.

While your beans are cooking, combine half an avocado with one clove of crushed garlic, a squish of limejuice and a pinch of salt.  Mash up with the back of a fork and then set aside.

Split your sweet potato in half and top each with two tablespoons of cheese.  Then pile one cup of the black bean and kale mixture over the top and  finish each potato with half of the avocado mash.  Enjoy!

Serves 2.  (You will have one extra serving of beans and kale).

Nutrients per serving: Calories: 375; Total Fat: 10.4g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 557mg; Carbohydrate: 58.5g; Dietary Fiber: 13.6g; Sugars: 10.9g; Protein: 15.4g

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15 comments on “Black Bean And KaleTopped Sweet Potatoes

  1. A while back I had seen someone top their sweet potatoes with Cottage cheese & cinnamon and they were raving about it. Personally I think the dish is too low on the taste factor so I wouldn’t try but yes nutritionally it is pretty clean and good!!

    I love your toppings, now that is what I like! An abundance of nutrients and tastes going on!!!

  2. this sounds fab! my sw potato toppings of late have been cottage cheese and salsa :) i should throw some avocado on there next time!

  3. Ohh la la! How’d you know I had a sweet potato and avocado sitting on my counter? Thanks for the idea!

  4. This looks so comforting! Love it! Def gonna try this one out!

  5. Priyanka – That actually sounds like a really good breakfast idea… I’ll have to try it. Thanks!

    ttfn300 – Hmmm, cottage cheese seems to be a popular topping… I will be trying this SOON.

    Angie – Hope you like it!

    Wani – I’m pretty sure you’ll like this one! Hope all is well:).

  6. This looks absolutely delish! I love the combination, and what a great way to fit in some kale! I think I may tell my husband it is spinach :) Thanks for the recipe.

  7. Oh wow. Wowwie wow wow. I am spooning this gem of a meal into my mouth right now. It’s a party of flavors! So easy to make, I thought, “Why haven’t I thought of this?” I’m so glad you did, Dani!

    Thanks for sharing this recipe. It’s definitely going into my regular rotation.

  8. I finally made this and it was utterly fantastic! I modified it slightly (spinach instaed of kale) and I added salsa into the bean, corn, onion, spinach mix. Oh and topped it with a dolop of sour cream with the mashed avocado. I’m tellin’ ya, I absolutely loved it and had leftovers for lunch today. I posted about it, of course!

  9. I’m pregnant right now, so meat just sounds gross to me. This was a perfect dinner last night! For the rest of the family, I cooked up some chicken, and instead of potatoes, they put it all in a tortilla and made burritos. Even my older kids loved it! (The little ones are picky, and only had chicken). I want to make it again for lunch today–thanks, Dani!

  10. Erika – It’a a great way to fit in some kale… your husband will never know.

    Jenn & Angie – So glad to hear how much you liked it!

    Carlie – Yum! Love the idea of putting in a burritos. The leftover beans also make a mean quesadilla:)

  11. That is just crazy enough to be something I would cook! I have never had avocado with kale so I will have to give that a try for sure.

  12. Umm .. these were freakin’ bomb-licious! Yes, I just made that word up. Hubby even loved ’em! .. so tell Beng we said ‘Whatever’ too! :)

  13. I made this yesterday and let me tell you…it was THE BEST! A flavorful combination of veggies, the garlic and avocado and sweet potato combo was my fave of the flavors. 1 serving was very filling! And for lunch I put the bean mixture and leftover avocado in a bowl to take to work :)

  14. Made this tonight and it was delicious! Thanks Dani. :)

  15. Loving your sight – thank you so much for helping me in the kitchen!! This was another delicious meal!!

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