2 garlic cloves, chopped
1/2 small onion, chopped
1/2 tsp cumin
1 can black beans, rinsed
Bay leaf
Salt & pepper
Sauté garlic and onion in 1tbsp oil. Add cumin and sauté one more minute. Add black beans, bay leaf and 1/2 cup water. Cover, bring to a boil, lower heat and gently simmer for 10 minutes. Mash about a third to half of the beans directly in the pot, add another 1/4 cup water and salt & pepper, continue to gently simmer for another 10 minutes. Stir and add 1/4 cup water (again), simmer 10 minutes. Stir, take off heat and set aside.
1/2 cup quinoa (cook in 1 cup boiling water, set aside to cool the fluff)
1 small bunch kale, chopped bite size, rinse, drain and massage with dressing before adding quinoa. (Dressing - 1 tsp Dijon, 1 tbsp cider vinegar, s&p, olive oil)
2 sweet potatoes, peel, chop, toss with evo salt and pepper, roast 30 minutes 400F.
1 avocado
1/4 Jalapeno, sliced wafer thin
Chili sauce (jar with green lid)
Assemble bowl - fill half a shallow bold with quinoa/kale salad, the other half with sweet potato and black beans. Top with 1/2 avocado, sliced Jalapeno and chili sauce.
