Sweet Potato, Kale, and Black Coconut Rice
This dish brings together hearty winter veggies and tropical coconut rice for a fresh take that feels just right for spring. Vegan and gluten-free!
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!
Notes
To cut down on dishes, try reusing your prep bowls and cookware throughout the recipe. After tossing the sweet potatoes with seasoning, use the same bowl to hold your chopped raw kale. Once everything is cooked, return all the ingredients to that bowl to mix the final dish.
The same goes for your baking sheet—use it first to roast the sweet potatoes, then later to hold batches of wilted kale if needed. Simple tips like this help keep cleanup quick and easy.