This is one of my favorite go-to dinners in the winter. Inspired by the Goop recipe, It's really easy to throw together and screams comfort food.  I wanted to turn this one-pot skillet meal into a light and summery appetizer.

Mexican Sweet Potato Rounds

2 Sweet Potatoes
Kale, cut into small ribbons or bite size pieces
1 Can Black Beans, drained and rinsed
1 Avocado
1 tsp Cumin
Salt & Pepper
1 Lime

  1. Preheat the oven to 350 degrees
  2. Cut the sweet potato into 1/4 inch rounds
  3. Bake for 20 minutes or until sweet potatoes are slightly soft but still hold their shape when picked up
  4. While the sweet potatoes are roasting, in a skillet or saute pan combine the kale, black beans, salt, pepper and cumin
  5. Cook until kale is slightly wilted
  6. Remove the sweet potatoes from the oven
  7. Top the sweet potatoes with kale mixture
  8. Squeeze the lime over the sweet potato rounds and drizzle with hot sauce if desired