sweet potato, kale, and black bean hash

Here is the deal - I am really trying to make an effort and step up my food game these days.  I came to realization I needed more content for my blog that we were making a lot of the same meals week after week and I was getting very bored.  So over the weekend I decided to try this awesome hash. It is super versatile and can be eaten at pretty much any time of the day,  I chose to make it for brekkie (aka breakfast), then added chicken to the leftovers the next day and ate it for lunch! #resourceful 

{here is what you need}

::2 cups chopped green onion
::2-3 sweet potatoes
::1 can of black beans
::2 cups chopped kale
::sea salt
::coconut oil
::avocado


{here is what you do}

::chop sweet potatoes into 1/4 inch cubes 

::toss them in coconut oil 

::spread them on a baking sheet and roast at 325 degrees until they are cooked through (should take around 25 minutes)

::coat a skillet with coconut oil and saute onions until just a little soft over medium heat.
::add sweet potato and sea salt - cook over high, stirring occasionally (add more coconut oil if potatoes start to stick to the bottom of the pan)
::when the potatoes have softened and the onions are cooked through, add black beans and cook for an additional two minutes stirring gently to avoid sticking
::add kale and fold in until it's completely softened

::serve with avocado and your favorite hot sauce (Tapatio is my first choice!)

::devour!

Naturally, because I am a bad food blogger, I forgot to feature the kale in the picture of ingredients.

Also, did you know that sweet potatoes can be yellow?!  MIND BLOWN. I thought I had grabbed the wrong ones when I peeled them and saw they were yellow, but after a quick google search, I realized I had been wrong all along.  Figures.

Yum, yum, yum.

Fact: Avocado makes everything taste better.


Enjoy!

<3 BB