Black Bean & Sweet Potato Rice Bowls


Ingredients

  • 3/4 cup uncooked long grain rice
  • 1/4 teaspoon garlic salt
  • 1-1/2 cups water
  • 3 tablespoons olive oil, divided
  • 1 large sweet potato, peeled and diced
  • 1 medium red onion, finely chopped
  • 4 cups chopped fresh kale (tough stems removed)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons sweet chili sauce
  • Lime wedges, optional
  • Additional sweet chili sauce, optional

Directions

  1. Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes.
  2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through.
  3. Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.


Recipe source: tasteofhome

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