Smoky Roasted Sweet Potato, Pinto & Kale

Ingredients

• 1.5 cup pinto beans
• 1 large sweet potato
• 4 cup lacinato kale
• 0.5 small red onion
• 3 cloves garlic
• 3 tbsp extra virgin olive oil
• 0.25 cup tahini
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 0.25 cup cilantro
• 2 tbsp pumpkin seeds
• lemon wedges

Instructions

1. 1Preheat oven to 400°F (200°C). On a baking sheet, roast the diced Sweet Potato with 1 tbsp of the Extra Virgin Olive Oil, a pinch of Sea Salt, and a pinch of Black Pepper until tender and slightly caramelized, about 20-25 minutes.
2. 2While sweet potatoes roast, heat 1 tbsp of the Extra Virgin Olive Oil in a large pan over medium heat. Sauté the diced Red Onion and 2 cloves of the minced Garlic until fragrant, about 3-5 minutes. Add the rinsed Pinto Beans, Ground Cumin, and Smoked Paprika; cook for another 2-3 minutes until fragrant and heated through.
3. 3In the same pan, add the chopped Lacinato Kale with the remaining 1 tbsp of Extra Virgin Olive Oil, a pinch of Sea Salt, and a pinch of Black Pepper. Sauté until the kale is wilted, about 3-5 minutes. (Note: Per the ingredient list, all 2 tbsp of Lemon Juice are reserved for the dressing.)
4. 4While the kale cooks, whisk together the Tahini, 2 tbsp Lemon Juice, the remaining 1 minced Garlic clove, and 0.5 tsp Sea Salt in a small bowl. Gradually add enough water, 1 tablespoon at a time, to achieve a creamy, pourable dressing consistency.
5. 5Assemble individual bowls by layering the roasted sweet potatoes, spiced pinto beans, and sautéed kale. Drizzle generously with the lemon-tahini dressing and garnish with fresh chopped Cilantro and toasted Pumpkin Seeds. Serve immediately with Lemon Wedges on the side.