Best 2 Kale And Sweet Potato Bowls Recipes

**Kale and Sweet Potato Bowls: A Nutritious and Flavorful Meal**

If you're looking for a wholesome and delicious meal that's packed with nutrients, look no further than these kale and sweet potato bowls. This versatile dish combines the earthy flavors of kale and sweet potatoes with the creamy avocado, crunchy almonds, and zesty dressing. The result is a satisfying and well-balanced meal that's perfect for lunch, dinner, or a quick snack. With variations like the Tahini-Roasted Sweet Potato Bowl, the Miso-Maple Sweet Potato Bowl, and the Chimichurri-Roasted Sweet Potato Bowl, there's a flavor combination to suit every palate. Whether you're a vegan, vegetarian, or simply looking for a healthier option, these kale and sweet potato bowls are sure to impress. So gather your ingredients and get ready to enjoy a nutritious and flavorful culinary experience.

Here are our top 2 tried and tested recipes!

SWEET POTATO BOWLS WITH KALE AND CHICKPEAS

Sweet Potato Bowls With Kale and Chickpeas image

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

Ingredients

2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces
3/4 cup vegetable broth
1 1/4 cups full- or reduced-fat coconut milk
1 Tbsp. curry powder
1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces
1 (15.5-oz.) can chickpeas, drained, rinsed
2 Tbsp. fresh lime juice
Kosher salt, freshly ground pepper
2 cups cooked white or brown rice

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

Kale and Sweet Potato Bowls image

Categories Vegetable Salad Dinner Lunch Roast

Number Of Ingredients 12

Ingredients

1 pound Dinosaur/Tuscan kale
4 Sweet potatoes
3 Lemons
1 can Chickpeas
1/4 cup Dried cranberries
1 tablespoon Cajun spice blend
1/4 cup Tahini
1 tablespoon Miso paste
2 cups Shredded red cabbage
1 tablespoon Light brown sugar
2 ounces Walnuts
1 teaspoon Sesame seeds

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.

Tips:

Choose hearty and flavorful kale: Look for kale with dark, sturdy leaves that are free of blemishes. Avoid kale that is wilted or has yellow or brown spots.
Roast the sweet potatoes until they are tender and caramelized: This will bring out their natural sweetness and make them a delicious addition to the bowls.
Use a variety of toppings: This will add flavor, texture, and color to the bowls. Some good options include roasted chickpeas, quinoa, avocado, and nuts.
Make a flavorful dressing: This will help to tie all of the ingredients together. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option.
Assemble the bowls just before serving: This will help to prevent the kale from wilting.

Conclusion:

Kale and sweet potato bowls are a delicious, healthy, and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are packed with nutrients and can be easily customized to your liking. With a little planning, you can have a delicious and satisfying meal on the table in no time.