ZESTY KALE AND SWEET POTATO BOWL
This loaded veggie bowl gets a touch of smoke from the chili-spiced sweet potatoes and roasted bell pepper and plenty of zing from fresh lime. Chili powder and lime also give toasted almonds an addictive crust; make extra and enjoy as a snack. Cotija cheese has a dry, crumbly texture-it won't melt or disappear into the bowl. Use it to top tacos, stir into whole-grain salads, or top roasted broccoli.
Provided by Cooking Light
Time 40m
Yield Serves 4 (serving size: about 2 cups)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Combine sweet potatoes, 1 1/2 teaspoons oil, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil-lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips.
- Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon oil, remaining 1/2 teaspoon chili powder, 1/8 teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute.
- Whisk together remaining 5 teaspoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1 teaspoon rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges.
Nutrition Facts : Calories 591, Carbohydrate 67 g, Fat 32 g, Fiber 15 g, Protein 16 g, SaturatedFat 5 g, Sodium 680 mg, Sugar 10 g
SWEET POTATO BOWLS WITH KALE AND CHICKPEAS
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
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.
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