Sweet Potato Bowls With Kale and Chickpeas
A nourishing vegetarian curry bowl featuring tender sweet potatoes, wilted kale, and protein-rich chickpeas in a coconut curry sauce, served over rice. This hearty dish combines the sweetness of sweet potatoes with the earthiness of kale and the warmth of curry spices.
Ingredients
- •2 medium sweet potatoes
- •¾ cup vegetable broth
- •1¼ cups coconut milk
- •1 Tbsp curry powder
- •1 bunch curly kale
- •1 can chickpeas
- •2 Tbsp fresh lime juice
- •to taste Kosher salt and pepper
- •2 cups cooked rice
Cooking Instructions
- 1.
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.
5 min
- 2.
Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
2 min
- 3.
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.
8 min
- 4.
Divide rice among bowls. Spoon potato and kale mixture over.
2 min
