Dice 500 g sweet potato into 1.5 cm pieces and cook in a covered skillet with olive oil and a splash of water for 8 minutes. Remove the lid, add one red onion and cook until browned. Stir in 1 drained can of white beans, chopped kale, smoked paprika and black pepper; cook until the kale softens. Add avocado and pumpkin seeds after taking the pan off the heat. Evenly sized potato cubes are the key to getting tender centers and crisp edges at the same time.
Log in to leave a comment.
