3 cups cooked rice

2 tbsp olive oil

1.5 cup black beans

1 red onion, diced

1 medium sweet potato, diced into small cubes

2 tbsp minced garlic

1 tbsp ground coriander

2 tbsp chipotle peppers in adobo sauce, blended

1 tbsp garlic powder

1 tsp cumin

1 tsp fenugreek

1 tsp chili powder

1 tsp turmeric

1 tsp black pepper

1 tsp Himalayan pink salt

¼ cup-1 cup vegetable broth or water

Sautee diced onion and sweet potato over medium heat in large skillet until edges of onion and potato are slightly browned and tender, (about 10 minute). Add kale. Stir until it just starts to wilt, about 1 minute.

Add all spices including salt, stir. Stir and a ¼ cup of vegetable broth to avoid food sticking to the pan and make stirring easier. Add chipotle peppers, rice, and beans, stir. Add additional spices to flavor.