Sweet Potato, Kale, and Black Coconut Rice
Winter veggies and summer coconut rice make for the perfect spring dish! The black rice in this recipe adds a nutty, earthy flavor, which pairs beautifully with sweet potatoes and kale. This dish is both filling and nutritious, making it a great way to enjoy your greens, especially if you’re not a fan of raw salads.
Ingredients
Categorized for easy shopping list creation:
| PRODUCE | |
|---|---|
| Sweet Potatoes | 2 lbs / 3-4 potatoes / 6 cups diced |
| Garlic | 3 cloves |
| Kale | 1 bunch |
| Lime | 1/2 (~1 tbsp juiced) |
| DRY GOODS | |
|---|---|
| Olive Oil | 1 tablespoon |
| Black Rice | 1 1/2 cups, dry |
| Coconut Milk | 1 (13.5 oz) can, full fat or light |
| SPICES | |
|---|---|
| Sea Salt | 1 teaspoon |
| Red Pepper Flakes | 1/4 – 1/2 teaspoon |
| Black Pepper | to taste |
Step by Step Instructions
Start by peeling and dicing the sweet potatoes. Try to dice them about the same size so they cook evenly. In a large bowl, toss the sweet potatoes with olive oil, ½ teaspoon of sea salt, and red pepper flakes, then transfer to a large baking sheet.
Cook the sweet potatoes for 30-40 minutes in an oven preheated to 425°F. Cook until tender and lightly browned on the edges. There’s no need to flip them during baking.
While the sweet potatoes roast, rinse the black rice thoroughly under cold water. Add the rice to a saucepan along with the coconut milk, water, and the remaining ½ teaspoon of sea salt. You don’t need to bring the liquid to a boil before adding the rice—just combine all the ingredients in the saucepan and bring to a boil. Give the rice a stir, then cover with a tight-fitting lid. Reduce the heat to a simmer and cook for 25–30 minutes, or until all the liquid is absorbed. Once done, remove from heat and let it sit, covered, for 10 minutes before fluffing with a fork.
While the rice cooks, peel and mince the garlic. Remove the kale leaves from their stems. Chop the stems into small pieces, about 1/2 inch thick, and place them in a small bowl. Roughly chop the kale leaves and set them aside in a separate bowl.
Heat a nonstick skillet over medium heat. Add a drizzle of olive oil and cook the minced garlic with the chopped kale stems, stirring frequently, for about 4 to 6 minutes until softened. Add the kale leaves in batches, along with a splash of water, and cook each batch for about 2 to 3 minutes, until wilted.
Transfer each cooked batch of kale to the baking sheet with the roasted sweet potatoes. Once everything is cooked, add the roasted sweet potatoes and sautéed kale to a large bowl. When the rice is ready, add it to the bowl as well. Pour in the lime juice, season with black pepper to taste, and gently toss to combine. Serve warm as a main or side dish!
Serve warm as a main or side dish!
Cooking Tips
Adding a splash of water to the skillet helps the kale wilt more quickly. Try adding a couple of tablespoons per batch to keep things moving smoothly.
Adjust the red pepper flakes to suit your spice preference. I like using ½ teaspoon in this recipe for a little extra kick, but feel free to go milder or spicier depending on your taste.
Final Thoughts
To reheat leftovers, preheat the oven to 325°F and bake for 15–20 minutes, or until warmed through.
This recipe makes about 6–8 large portions or 12–16 side servings—perfect for meal prep or feeding a crowd.
If black rice isn’t available at your local store, you can find the variety I use on Amazon here: Black Rice
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Sweet Potato, Kale, and Black Coconut Rice
Ingredients
- 2 lbs sweet potatoes, peeled and diced about 3-4 potatoes or 6 cups diced
- 1 tbsp olive oil
- 1 tsp sea salt divided in half
- 1/4-1/2 tsp red pepper flakes more or less to taste
- 1 1/2 cups black rice rinsed and drained
- 1 (13.5 oz) can coconut milk, full fat or light
- 1 1/4 cup water
- 3 cloves garlic, minced
- 1 bunch kale leaves and stems separated
- 1/2 lime, juiced
- Black pepper to taste
Instructions
Roasted Sweet Potatoes
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, combine diced sweet potatoes, olive oil, ½ tsp sea salt, and red pepper flakes. Toss to coat.2 lbs sweet potatoes, peeled and diced, 1 tbsp olive oil, 1 tsp sea salt, 1/4-1/2 tsp red pepper flakes
- Spread the sweet potatoes on the baking sheet in a single layer. Roast for 30–40 minutes until tender and lightly browned on the edges.
Coconut Black Rice
- While the sweet potatoes roast, combine the black rice, coconut milk, 1 ¼ cups water, and ½ tsp sea salt in a saucepan. Bring to a boil, stir once, then reduce heat and simmer for about 25–30 minutes, or until the liquid is absorbed.1 1/2 cups black rice, 1 (13.5 oz) can coconut milk, full fat or light, 1 1/4 cup water, 1 tsp sea salt
- Remove from heat and let sit, covered, for 10 minutes before fluffing with a fork.
Sauteed Kale
- While the rice cooks, prepare the kale. Remove stems, chop the leaves, and set aside. Chop the stems into small pieces and keep separate.3 cloves garlic, minced, 1 bunch kale
- Heat a nonstick skillet over medium heat. Add a drizzle of oil and sauté the garlic and chopped kale stems for 4–6 minutes, stirring often.
- Add the kale leaves in batches with a splash of water as needed, cooking each batch until wilted, about 2–3 minutes. Transfer cooked kale to a bowl and repeat as needed.
Combine Everything
- In a large bowl, combine the roasted potatoes and sautéed kale.
- Once the rice is done, add it to the bowl. Pour in lime juice and season with black pepper to taste.1/2 lime, juiced, Black pepper
- Toss gently to combine and serve warm. Enjoy as a main dish or hearty side!
