Zesty Kale And Sweet Potato Bowl Food
SWEET POTATO BOWLS WITH KALE AND CHICKPEAS
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
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.
ZESTY KALE AND SWEET POTATO BOWL
Make and share this Zesty Kale and Sweet Potato Bowl recipe from Food.com.
Provided by WKernan
Categories Yam/Sweet Potato
Time 1h
Yield 4 2 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 400.
- Combine sweet potatoes, 1 1/2 teaspoons broth, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil-lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips.
- Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon broth, remaining 1/2 teaspoon chili powder, 1/8 teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute.
- Whisk together remaining 5 teaspoons wine, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1 teaspoon rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges.
Nutrition Facts : Calories 449.6, Fat 19.2, SaturatedFat 1.9, Sodium 176, Carbohydrate 62.6, Fiber 14.5, Sugar 8.2, Protein 13.5
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