Add Kale. I filled the entire pan (about 10c chopped kale). Cook through for about six minutes. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder. Mix and cook another two minutes.
While the greens cook down, stick chopped veggies in the oven. I chopped up a sweet potato, drizzled with olive oil, and baked for 22 minutes at 425F. Season to taste with salt, pepper, and red chili powder afterwards.
Add one can rinsed red kidney beans. Heat through for 3 minutes. Mix. Add additional salt and pepper to taste. Add 1/4c water and 2 Tbsp ground flaxseed and 2 tsp coriander powder. Cook another 5 minutes.
Serve with Quinoa or Brown Rice and your favorite roasted veggie (I chose sweet potato)
Maditative Vegan 
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