Trevor's Kitchen

Black Bean & Sweet Potato Rice Bowls

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
Lime wedges, optional
Additional sweet chili sauce, optional

About the Recipe

With three hungry boys in my house, 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

Nutritional Info

Getting it done:

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; sauté 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.