Sweet Potato Bowls With Kale and Chickpeas
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tbsp. fresh lime juice
- 3/4 cup vegetable broth
- 1 tbsp. curry powder
- 2 cups cooked white or brown rice
- kosher salt, freshly ground pepper
- 2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces
- 1 1/4 cups full- or reduced-fat coconut milk
- 1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces
- 1 (15.5-oz.) can chickpeas, drained, rinsed
- Carbohydrate 122 g(41%)
- Fat 21 g(33%)
- Fiber 16 g(63%)
- Protein 20 g(41%)
- Saturated Fat 14 g(71%)
- Sodium 1157 mg(48%)
- Calories 741
Preparation 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.
Preparation 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.
