The West Seattle Sweet Potato and Kale Bowl Recipe

Recipesfull introduces to you: Popular Recipes. (The West Seattle Sweet Potato and Kale Bowl Recipe). This recipe makes for a nice, robust bowl of food you can feel good about eating. We often eat sweet potato and black bean burritos, but wanted to challenge ourselves to add some leafy greens we had from the West Seattle Farmer's Market. This is the result.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 2

Yield: 2 servings

The West Seattle Sweet Potato and Kale Bowl Recipe

Ingredients

1 ¼ cups water

1 pinch salt

¼ cup pearl barley

3 sweet potatoes

peeled and cubed

2 tablespoons olive oil

¼ teaspoon Cajun seasoning

2 (15.25 ounce) cans black beans

rinsed and drained

¼ cup coconut milk

1 tablespoon canola oil

1 bunch kale

stems removed and discarded

leaves torn into bite-size pieces

Main Dish

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 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.

Step 3

Toss sweet potatoes with olive oil and Cajun seasoning in a bowl; spread onto a baking sheet.

Step 4

Roast sweet potatoes in the preheated oven for 15 minutes; flip and continue cooking until tender about 10 minutes more.

Step 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.

Step 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.

Nutritional Information

The West Seattle Sweet Potato and Kale Bowl Recipe

Servings Per Recipe:2

Calories: 998.8

% Daily Value *

Protein: 39.6g 79%

Carbohydrates: 153.6g 50%

Dietary Fiber: 44.4g 178%

Sugars: 8.4g

Fat: 29.8g 46%

Saturated Fat: 8.3g 42%

Vitamin A Iu: 62129.7IU 1243%

Niacin Equivalents: 15.7mg 121%

Vitamin B6: 1.3mg 83%

Vitamin C: 285.4mg 476%

Folate: 359.8mcg 90%

Calcium: 529.1mg 53%

Iron: 14.8mg 83%

Magnesium: 310.5mg 111%

Potassium: 3127.5mg 88%

Sodium: 1933.6mg 77%

Thiamin: 1mg 103%

Calories From Fat: 267.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.