+GF +SF +QP
Feeling too tired to cook dinner? This skillet comes together fast with frozen riced cauliflower and sweet potato, a can of black beans and some spices from your pantry. I used kale in mine, but any green will work wonderfully. —KH
SERVES 4
1 tbsp (15 ml) olive oil (or sauté with broth for oil-free)
½ cup (75 g) minced onion
2 cloves garlic, minced (about 14 g)
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
⅛–½ tsp cayenne pepper (optional)
¼ cup (60 ml) water
1 (15½-oz [439-g]) can black beans, drained and rinsed (or 1½ cups [258 g] homemade)
1 (12-oz [340-g]) bag riced cauliflower and sweet potato (I use Green Giant)
2 cups (134 g) chopped kale
Salt and pepper, to taste
Heat the oil or broth in a large skillet over medium-high heat. Once hot, add the onions and sauté until translucent, about 5 minutes.
Add the garlic, cumin, chili powder, smoked paprika and cayenne to the skillet and turn the heat to medium. Sauté until the spices become fragrant, about 2 minutes.
Stir in the water, beans and cauliflower with sweet potato, and cook until the sweet potato becomes tender. Then add the kale and cook until it’s steamed.
Before serving, add salt and pepper, to taste.
You can serve this as-is in a bowl, or fancy it up with salsa, chopped veggies and avocado. You can serve leftovers in lettuce leaves, in burritos or on salads!