Print Options
Black Bean & Sweet Potato Rice Bowls
I have three hungry boys in my house, so dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. —Kim Van Dunk, Caldwell, New Jersey
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
- Optional: Lime wedges and additional sweet chili sauce
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.
Nutrition Facts
2 cups: 435 calories, 11g fat (2g saturated fat), 0 cholesterol, 405mg sodium, 74g carbohydrate (15g sugars, 8g fiber), 10g protein.
© 2024 RDA Enthusiast Brands, LLC
