Sweet Potato Bowls With Kale And Chickpeas Recipes
ZESTY KALE AND SWEET POTATO BOWL
This loaded veggie bowl gets a touch of smoke from the chili-spiced sweet potatoes and roasted bell pepper and plenty of zing from fresh lime. Chili powder and lime also give toasted almonds an addictive crust; make extra and enjoy as a snack. Cotija cheese has a dry, crumbly texture-it won't melt or disappear into the bowl. Use it to top tacos, stir into whole-grain salads, or top roasted broccoli.
Provided by Cooking Light
Time 40m
Yield Serves 4 (serving size: about 2 cups)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Combine sweet potatoes, 1 1/2 teaspoons oil, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil-lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips.
- Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon oil, remaining 1/2 teaspoon chili powder, 1/8 teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute.
- Whisk together remaining 5 teaspoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1 teaspoon rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges.
Nutrition Facts : Calories 591, Carbohydrate 67 g, Fat 32 g, Fiber 15 g, Protein 16 g, SaturatedFat 5 g, Sodium 680 mg, Sugar 10 g
SWEET POTATO BOWLS WITH KALE AND CHICKPEAS
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Provided by Mindy Hermann, RDN
Categories Sweet Potato/Yam Coconut Curry Kale Chickpea Lime Juice Rice Vegetarian Peanut Free Dinner Wheat/Gluten-Free Crohn's & Colitis Crohn's
Yield 4 servings
Number Of Ingredients 9
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.
SWEET POTATO KALE SOUP RECIPE
This Sweet Potato Kale Soup is easy, cozy, and healthy! These steamy bowls of vegetables, chickpeas, and flavorful broth won't last long at your table.
Provided by Caitlin Shoemaker
Categories Soup
Time 37m
Number Of Ingredients 12
Steps:
- First, add the Onion, Celery, and Bell Pepper to a large nonstick pot with a splash of water or oil. Sauté over medium heat for around 5 minutes, until the Onion is translucent. Add in the Garlic, Rosemary, and Thyme, then sauté for an additional 1-2 minutes.
- Add Sweet Potato to the pot with 1/3 cup of water, then cover the pot and let steam for 5 minutes.
- Uncover, give everything a good stir. Add in the Chickpeas, Water, and Vegetable Broth, stir well, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
- Add the chopped Kale to the pot, stir again, and cook for an additional 2-5 minutes. Serve warm.
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Ratings 410Calories 474 per servingCategory Entree
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
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- Preheat oven to 425F convection bake (if you don't have a convection oven, 425F regular is fine, noting your roasting time could be a bit longer) and line a baking sheet with aluminum foil for easier cleanup.
- Add the sweet potato, chickpeas, broccoli, and red onion. Evenly drizzle with olive oil, then sprinkle with cumin, coriander, turmeric, salt, pepper, and optional garlic.
- Roast for about 25 to 30 minutes, or until sweet potatoes are tender. Toss once midway through roasted to ensure even cooking. While veggies roast, make the dressing.
- To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired.
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- Prepare the Roasted Sweet Potatoes and Chickpeas as directed below. Then to save time, prep the remaining ingredients while the sweet potato mixture is roasting in the oven.
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- Drizzle 2 tablespoons olive oil over sweet potatoes and onion. Spread on baking sheet, with the sweet potatoes skin side down.
- Bake for 10 minutes, then flip sweet potatoes and bake an additional 10 minutes, until sweet potatoes are cooked yet firm.
- While sweet potatoes are baking, prepare the kale and chickpeas. Place the kale in a large skillet over medium heat. Sprinkle with half a teaspoon of salt, cover, and cook for 5 minutes, stirring frequently. When the kale is bright green and wilted, remove the from the skillet and set aside.
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- Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30-40 minutes, or until potatoes become soft.
- Meanwhile, prepare the sauce for the salad. In a small blender or food processor (or simply whisk by hand) mix all the ingredients until well incorporated. Toss kale in the sauce until evenly coated.
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- Pre-heat your oven to 400 degrees F. On a baking sheet, toss together the sweet potato chunks with 1 tablespoon of olive oil, cumin, paprika, and some salt and pepper. Bake for 20-25 minutes or until tender. Optional: also toss in the chickpeas and bake them along with the sweet potato if you want them a little crispy. Otherwise, wait and add toss in the chickpeas when the sweet potato has about 5 minutes left in order to heat up the chickpeas.
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- Make the kale by heating up 1 tablespoon of olive oil in a large skillet over medium heat. Add in the garlic and let saute for about 2 minutes. Add in the kale and cook, stirring frequently, for an additional 5 minutes. Take off of heat and season with salt and pepper.
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- In a large mixing bowl, toss the cubed sweet potatoes and broccoli with 1 Tablespoon of olive oil, salt, and pepper. Evenly spread across two-thirds of the baking sheet, making sure the vegetables do not overlap.
- In the same bowl, toss the chickpeas in 1 Tablespoon olive oil, cumin, paprika, garlic powder, salt, and pepper. Evenly spread across the other half the lined baking tray. Roast for 20 – 30 minutes, or until vegetables are brown, crisp, and done to your liking.
- Prepare the dressing by whisking all the ingredients together. Add additional water as needed until desired thickness. Set aside.
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- Preheat oven to 400 degrees. Add sweet potatoes and chick peas to a rimmed 18 by 13-inch baking sheet.
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- Preheat the oven to 425 degrees Fahrenheit and place the rack in the second to the top position.
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- Meanwhile, in a food processor, purée all of the ingredients until smooth. Use a spatula to scrape down the sides of the food processor as needed (see note). Season with salt. Set aside.
- In a large bowl, combine the kale and oil. Season with salt. Using your hands, massage the kale until tender.
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Reviews 8Servings 6Cuisine AmericanCategory Dinner
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the onion, sweet potatoes, carrots, celery and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt and pepper.
- Add 3 quarts water, the vegetable base (or a bouillon cube) and the bay leaves. Bring to a boil, then reduce the heat to medium low. Add the kale and simmer for about 30 minutes. *You could also use 2 cups of vegetable broth (low sodium).
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- Preheat oven to 425F. In a bowl, combine the cubed sweet potatoes, 1 tbsp of oil, salt, and pepper. Toss until the potatoes are well coated in oil. On a baking sheet, lay the sweet potatoes on a single layer. Bake for 30 minutes, flipping halfway.
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- Toss the sweet potato with apple cider vinegar, chili powder, cumin, salt, and pepper. Lift the vegetables out of the bowl, leaving any extra liquid behind, and spread out on a silicone mat or parchment paper-lined baking tray (for oil-free roasting).
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