Here, a warming bowl of fall veggies and black beans, with just a hint of the tropics via coconut oil and fresh lime juice. I love it with quinoa but it would also be tasty over rice.

1 large or 2 small sweet potatoes, peeled, cut in half if large
2 tbsp coconut oil, divided
½ small red onion, chopped
2 cloves garlic, minced
1 bunch kale, trimmed of tough stems and chopped
1 cup vegetable broth
1 15oz can black beans, rinsed and drained
juice from ½ lime (~1 Tb)
salt and black pepper

• Place sweet potato in a pot and cover with cold water by about an inch. Bring to a boil over high heat and let cook for about 10-15 minutes, until easily pierced with a fork but not mushy. Drain. When cool enough to handle, dice into small pieces.
• Meanwhile, heat 1 Tb of coconut oil in a large lidded pan or wok over medium heat. Add the onion and cook for a few minutes, stirring now and then. Add the garlic and cook for another minute. Then stir in the kale, pour in the vegetable broth, and cover. Cook, stirring occasionally and adding splashes of water if the kale starts to feel dry, until nicely cooked. This may take anywhere from 10 to 20 minutes, depending on how tough the kale is.
• Remove lid from pan and push the kale to the side. In the empty space, pour the remaining 1 Tb coconut oil and then the diced sweet potato. Leave the sweet potato untouched for at least a minute, just to brown it a little, then flip and let brown on the other side. (The kale will also brown a bit, too, in a lightly charred, delicious way.)  Lower heat and stir in the black beans, then season with lime juice, salt, and pepper.

Yield: About 4 servings