Best 2 Kale And Sweet Potato Bowls Recipes

SWEET POTATO BOWLS WITH KALE AND CHICKPEAS

Steps:

• 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.
• Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
• 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.
• Divide rice among bowls. Spoon potato and kale mixture over.

KALE AND SWEET POTATO BOWLS

Steps:

• Preheat oven to 325.
• Rinse all produce.
• Stack kale leaves, trim and discard stems, and thinly slice crosswise.
• Peel and then cut sweet potatoes into 1/2" dice.
• Halve lemons.
• Drain chickpeas and rinse, then pat dry with paper towel.
• In a small bowl, combine dried cranberries and juice of 1 lemon and set aside until ready to serve.
• On a baking sheet, toss sweet potatoes with half of spice blend, 2 tbsp olive oil, 1/2 tsp salt and pepper to taste.
• Arrange in a single layer, spacing apart.
• On a separate baking sheet, toss chickpeas with remaining spice blend, 1 tbsp olive oil, 1/4 tsp salt and pepper to taste.
• Arrange in a single layer, spacing apart.
• Transfer sweet potatoes and chickpeas to oven and roast together until potatoes are browned and tender, and chickpeas are golden and crisp, 20-22 min.
• While sweet potatoes and chickpeas roast, in a large bowl (big enough for the salad), whisk together tahini, miso paste, juice of remaining lemons, (less if desired) 1/4 tsp salt, and pepper to combine.
• Whisk in 2-3 tbsp warm water until dressing is smooth and pourable.
• Add cabbage and kale to bowl and toss to fully coat. Set aside until ready to serve.
• Heat 1 tsp olive oil in a small nonstick pan over medium-high heat.
• When oil is shimmering, add brown sugar and cook, stirring constantly, until dissolved, 1-2 min.
• Add walnuts to pan and toss fully to coat, about 1 min.
• Remove pan from heat and stir in sesame seeds.
• Transfer glazed walnuts to a plate and set aside to cool.
• Divide kale and cabbage among serving bowls and top with roasted sweet potatoes, chickpeas, and glazed walnuts.
• Sprinkle dried cranberries and over bowls.