Zesty Kale And Sweet Potato Bowl Recipes

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SWEET POTATO BOWLS WITH KALE AND CHICKPEAS



Sweet Potato Bowls With Kale and Chickpeas image

Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.

Provided by Mindy Hermann, RDN

Categories     Sweet Potato/Yam     Coconut     Curry     Kale     Chickpea     Lime Juice     Rice     Vegetarian     Peanut Free     Dinner     Wheat/Gluten-Free     Crohn's & Colitis     Crohn's

Yield 4 servings

Number Of Ingredients 9

2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces
3/4 cup vegetable broth
1 1/4 cups full- or reduced-fat coconut milk
1 Tbsp. curry powder
1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces
1 (15.5-oz.) can chickpeas, drained, rinsed
2 Tbsp. fresh lime juice
Kosher salt, freshly ground pepper
2 cups cooked white or brown rice

Steps:

  • Bring potatoes and broth to a simmer in a large pot or Dutch oven over medium heat. Cover and cook until potatoes soften, about 5 minutes.
  • Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
  • Reduce heat to medium-low and stir in kale, chickpeas, and coconut milk mixture. Cover and simmer, stirring once halfway through, until potato is fully cooked but still holds its shape and kale is wilted and dark green, about 8 minutes. Stir in lime juice; season with salt and pepper.
  • Divide rice among bowls. Spoon potato and kale mixture over.

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