Curried Sweet Potato, Black Bean + Green Cauliflower Skillet

I have been craving sweet potatoes while it is supposed to be Fall right now, though Houston weather does not seem to agree with me quite yet.  I also try to have around many inspiring vegetables (as I do have an addiction when walking through organic grocery aisles and weekend farmer’s markets) so I decided do a curry flavored one-skillet dinner with black beans, kale, quinoa and green cauliflower. This is a simple weeknight powerhouse-packed meal that can come together in a pinch! Sweet potatoes are high in vitamin A and C and fiber, as are black beans which are high in protein as well. Kale (also high in fiber) is anti-inflammatory and contain carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals. Quinoa has a higher protein content than any other grain and contains all 8 of the essential amino acids. So yes, you can feel great about filling up on this meal! The key is to precook grains or long-cooking veggies at the end of a weekend to have ready for quick dishes throughout the week. I threw in a couple different spices to create the flavor, but you can also just use a good curry powder.


1 large shallot (or 2 small shallots), diced

2 cloves garlic, minced

2 Tbsp minced fresh ginger

Pinch red pepper flakes

4 cups sweet potatoes, peeled, chopped into chunks and roasted

4 cups green cauliflower, chopped into bite-sized pieces and roasted

1- 15 ounce can black beans, drained and rinsed

1 bunch kale, stemmed and sliced into 1-inch thick ribbons

2 cups cooked quinoa

1/2 cup water

2 Tbsp olive oil

1-2 Tbsp curry powder (or couple shakes of cumin, coriander, tumeric, cinnamon)

sea salt and freshly ground black pepper, to taste


Heat olive oil in large skillet or saute pan. Stir in the shallots, garlic, ginger and red pepper flakes and cook until onions are translucent. Add the beans and kale, season with curry powder, salt and pepper. Add in the water, cover and cook a few minutes until the beans are tender and the kale is cooked down and bright in color. Stir in the roasted sweet potatoes, cauliflower and cooked quinoa until heated through. Taste and adjust seasonings, if necessary.

Serves 4 as a main, or 6 as a side.

2 thoughts on “Curried Sweet Potato, Black Bean + Green Cauliflower Skillet

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