The West Seattle Sweet Potato and Kale Bowl

The West Seattle Sweet Potato and Kale Bowl

Seattle Dad

"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

1 h 15 m servings 999 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 999 kcal
  • 50%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 153.6g
  • 50%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2127 mg
  • 85%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

Overall the dish was good, but kind of plain. There were way too many potatoes for me, so next time I will use 2 potatoes instead of 3, and twice the barley. The beans and kale need more zing so...

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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 th...

We've had this twice now. It's quite tasty but it does need more spice - I double the cajun seasoning and add generous salt and pepper. The serving size is REALLY off though. This would easily...

Quite tasty and great choice for vegans. The recipe actually makes enough food for four healthy servings. With that in mind, the nutritional values would be cut in half -- roughly 500 calories...

This was delicious! I didn't have the barley, so I substituted millet and I can't take the heat of cajun seasoning, so I used Nature's Seasons. I also did the chopped kale, black beans, coconut...

Overall the dish was good, but kind of plain. There were way too many potatoes for me, so next time I will use 2 potatoes instead of 3, and twice the barley. The beans and kale need more zing so...

Excellent dish for a vegetarian change of pace. Tasted healthy but with lots of flavor. I'd like it better as a side dish instead of a main dish though.

This recipe definitely makes enough for 4 people. I did salt and pepper the kale as it cooked. I also added hot sauce to mine....perfect!

A great way to get a full days salt and carbs in one simple meal. Otherwise, meeting half a days calories w/ one meal is quite efficient.

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