The West Seattle Sweet Potato and Kale Bowl Recipe - Allrecipes.com
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The West Seattle Sweet Potato and Kale Bowl

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"This recipe makes for a nice, robust bowl of food you can feel good about eating. We often eat sweet potato and black bean burritos, but wanted to challenge ourselves to add some leafy greens we had from the West Seattle Farmer's Market. This is the result."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring water and salt to a boil in a pot; add barley. Reduce heat to low and cover the pot; cook until water is absorbed and barley is softened, about 20 minutes.
  3. Toss sweet potatoes with olive oil and Cajun seasoning in a bowl; spread onto a baking sheet.
  4. Roast sweet potatoes in the preheated oven for 15 minutes; flip and continue cooking until tender, about 10 minutes more.
  5. Combine black beans and coconut milk in a saucepan over medium heat; cook, stirring occasionally, until heated through and coconut milk thickens, 7 to 10 minutes.
  6. Heat canola oil in a skillet over medium-high heat; saute kale until slightly wilted, about 5 minutes. Divide kale between 2 plates. Spoon barley over kale; top with black bean mixture and sweet potatoes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Jul 14, 2014

I made this recipe using what I had on-hand: kale, barley supplemented by quinoa, lite coconut milk, black beans and sweet potatoes. It was good and filling, if a little boring. I will try the recipe again and experiment with spices that might enliven this healthy dish.

 

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Nutrition

  • Calories
  • 999 kcal
  • 50%
  • Carbohydrates
  • 153.6 g
  • 50%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 44.4 g
  • 178%
  • Protein
  • 39.6 g
  • 79%
  • Sodium
  • 2127 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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