Try topping leftovers of this meal with a fried egg for breakfast! It’s honestly one of our favorite ways to start the day.
- 6–8 baby sweet potatoes washed well
- 1/4 cup olive oil
- kosher salt and black pepper to taste
- 1 1/2 bunches of purple kale, stalks removed and leaves roughly chopped
- 1 red onion thinly sliced
- 1 can black beans, rinsed and drained well
- 1/2 cup cherry tomatoes
- 1–2 teaspoons gluten free taco seasoning, depending on taste
- cilantro leaves
- Flatout light wraps or Flatout gluten free wraps
- Preheat the oven to 400°F.
- Lay 2 wooden spoons flat on a cutting board and place a sweet potato in between the handles of the spoons. Carefully slice the sweet potatoes until the knife stops on the wooden spoon handle. This will allow you to cut thin slices without slicing all the way through the potato. Continue this process until all of the sweet potatoes are sliced Hasselback style. Arrange the sweet potatoes on a sheet pan then drizzle with half of the olive oil and season liberally with salt and pepper. Roast in the oven for 20 minutes.
- Meanwhile, in a large mixing bowl combine the kale, red onions, black beans, and tomatoes. Drizzle with 1 tablespoon of the olive oil, taco seasoning, salt, and pepper then mix well to combine. After the potatoes have roasted for 20 minutes arrange the kale and black bean mixture on the pan around the potatoes then brush the potatoes with the remaining olive oil making sure that the oil drips down in between the potato slices. Put the pan back into the oven and roast for another 15 minutes until the potatoes are crispy on the outside and perfectly tender on the inside and the kale is starting to crisp.
- Garnish the pan with cilantro leaves and pepitas then serve with guacamole and Flatout wraps.
You could also make this with regular sweet potatoes however you will need to increase your baking time accordingly.