The West Seattle Sweet Potato And Kale Bowl Recipe

Name: The West Seattle Sweet Potato And Kale Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups water; 1 pinch salt; 1/4 cup pearl barley; 3 sweet potatoes, peeled and cubed; 2 tablespoons olive oil; 1/4 teaspoon Cajun seasoning; 2 (15.25 ounce) cans black beans, rinsed and drained; 1/4 cup coconut milk; 1 tablespoon canola oil; 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces

Servings: persons

1 1/4 cups water
1 pinch salt
1/4 cup pearl barley
3 sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/4 teaspoon Cajun seasoning
2 (15.25 ounce) cans black beans, rinsed and drained
1/4 cup coconut milk
1 tablespoon canola oil
1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces

1
Preheat oven to 400 degrees F (200 degrees C).
2
Bring water and salt to a boil in a pot; add barley. Reduce heat to low and cover the pot; cook until water is absorbed and barley is softened, about 20 minutes.
3
Toss sweet potatoes with olive oil and Cajun seasoning in a bowl; spread onto a baking sheet.
4
Roast sweet potatoes in the preheated oven for 15 minutes; flip and continue cooking until tender, about 10 minutes more.
5
Combine black beans and coconut milk in a saucepan over medium heat; cook, stirring occasionally, until heated through and coconut milk thickens, 7 to 10 minutes.
6
Heat canola oil in a skillet over medium-high heat; saute kale until slightly wilted, about 5 minutes. Divide kale between 2 plates. Spoon barley over kale; top with black bean mixture and sweet potatoes.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups water, 1 pinch salt, 1/4 cup pearl barley, 3 sweet potatoes, peeled and cubed, and more.

Yes, The West Seattle Sweet Potato And Kale Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The West Seattle Sweet Potato And Kale Bowl

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