Monday, March 3, 2014

Kale and Sweet Potato Rice Bowls with Creamy Peanut Sauce

Kale is all the rage right now. However, as a dietitian, I've known for quite some time that this leafy green rocks! It works well in so many dishes - soups, smoothies, stir fries, frittatas, pastas...you name it. This dish is one of my favorite vegetarian meals and it's so full of flavor, any meat eater will still love it. The crispy sweet potato and garbanzo beans pair perfectly with the kale and creamy peanut sauce. This filling and sauce also work well as a taco filling. Cheers to a veg-packed meal!



This meal cost me $8.43 and took me 35 minutes to prepare.

1. Preheat oven to 400.
2. In a medium bowl, toss sweet potato and garbanzo beans with 1 tablespoon olive oil and the spices.


3. Lay mixture on a silpat or parchment paper lined baking sheet in a single layer and roast for 30 minutes, stirring once.

4. Meanwhile, make your peanut sauce: place all ingredients in a blender and process for 30 seconds, or until smooth. Transfer to a bowl and set aside.


5. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add kale and vegetable broth and cook until slightly wilted, about 5 minutes.


6. Combine sautéed kale with the roasted sweet potato and bean mixture in a large bowl.

7. Divide rice among 4 bowls. Top with crispy sweet potato/bean/kale mixture and drizzle with peanut sauce.


Kale and Sweet Potato Rice Bowls with Creamy Peanut Sauce
Serves 4

All you need:
1 large sweet potato, peeled and diced
1 (15 oz.) can garbanzo beans, drained and rinsed
2 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 bunch kale, de-stemmed and torn into pieces
2 tablespoons vegetable broth
4 cups cooked brown rice

Peanut Sauce
1/4 cup creamy peanut butter
1/4 cup light soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 cloves garlic, chopped
1 teaspoon fresh ginger, peeled and diced
2 teaspoons sesame oil

All you do:
1. Preheat oven to 400.
2. In a medium bowl, toss sweet potato and garbanzo beans with 1 tablespoon olive oil and the spices.
3. Lay mixture on a silpat or parchment paper lined baking sheet in a single layer and roast for 30 minutes, stirring once.
4. Meanwhile, make your peanut sauce: place all ingredients in a blender and process for 30 seconds, or until smooth. Transfer to a bowl and set aside.
5. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add kale and vegetable broth and cook until slightly wilted, about 5 minutes.
6. Combine sautéed kale with the roasted sweet potato and bean mixture in a large bowl.
7. Divide rice among 4 bowls. Top with crispy sweet potato/bean/kale mixture and drizzle with peanut sauce.

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