El Goodo Recipe

Time1h

Serves4

black and kidney beans, roasted sweet potatoes, kale, sweet corn, grilled onions & peppers, sliced avocado, pico de gallo

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Ingredients

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1
Prepare the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them in a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender.
2
Cook the Beans
Rinse and drain the black beans and kidney beans under cold water. In a saucepan over medium heat, add the beans and cook for 5-10 minutes until heated through. Season with salt, pepper, and a squeeze of lime juice to taste.
3
Sauté the Kale
In a skillet, add a teaspoon of olive oil over medium heat. Add the kale and sauté for about 3-5 minutes until wilted. Season with salt and pepper.
4
Grill the Onions and Peppers
Slice the onion and bell pepper. In the same skillet, add a little more olive oil if needed and grill the onion and pepper over medium heat for about 5-7 minutes until softened and slightly charred.

5
Assemble the Bowl
In a large bowl, layer roasted sweet potatoes, sautéed kale, black beans, kidney beans, grilled onions and peppers, and sweet corn. Top with sliced avocado and pico de gallo. Serve immediately.