My favorite and most frequently used go-to meal as a newbie to the plant-based diet was my Sweet Potato & Black Bean Tostada. Seriously, I was in bliss every time I had this dish. Thus, I was completely content eating sweet potato tostadas or tacos 4 to 6 times a week for three years!!
The only reason, I stopped having it so much was because I started developing recipes for my blog and e-cookbooks. As time went on, I cut back on the amount of flour I was eating, and eventually, I stopped buying tortillas. I’ll still have an occasional tortilla if I go to a Mexican restaurant, but even there, I prefer to eat my veggie fajita with a fork.
Recently, I realized how much I missed my sweet potato, beans, and greens combo. There’s no reason I can’t enjoy all these fabulous foods without the tortilla. People do burritos without the tortilla all the time! It’s called a burrito bowl!
So today I’m sharing this burrito bowl twist on a long-time favorite. I hope you can bliss out on all flavor as much as I do!
By Chef Katie Mae
Makes 2–3 servings | Ready in 20 minutes | Stores 5 days in fridge (unassembled)
If the potatoes are organic, I recommend leaving the peel on for all of the nutrients in the skin. If they are not organic, peel the potatoes, because the skin likely contains a significant amount of pesticides and other chemicals from the soil.
You can also steam the potatoes in an electric pressure cooker if you have one. Do not put the sweet potatoes and kale in the pot at the same time, because they kale takes much less time to soften. If the potatoes are diced, they’ll only take about 5 minutes at pressure, but you could also steam them whole. Depending on their size, they’ll be fully cooked in just 10-16 minutes at pressure.