NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Pinto Beans

3 ounces Tempeh

1 medium Sweet Potato

1 cup chopped Kale

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  Peel and cube the sweet potato into bite-sized pieces, and toss with half a teaspoon of olive oil, smoked paprika, garlic powder, salt, and pepper.

• 3

  Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and lightly caramelized.

• 4

  While the sweet potatoes are roasting, slice the tempeh into small cubes or thin strips. In a skillet, heat the remaining olive oil over medium heat and sauté the tempeh for about 5-7 minutes until golden and crispy on the edges.

• 5

  Gently warm the cooked pinto beans in a small pot over low heat; season with a pinch of salt and pepper if desired.

• 6

  Roughly chop the kale, discarding any tough stems. If preferred, lightly sauté or steam the kale for 2-3 minutes until wilted, or serve raw for extra crunch.

• 7

  Assemble the dish by layering the pinto beans as a base, then adding the roasted sweet potatoes and tempeh on top, and finish with the fresh or lightly warmed kale.

• 8

  Serve warm and enjoy the smoky, earthy flavors of this balanced meal.