Sweet Potato Bowls With Kale and Chickpeas

Ingredients for Sweet Potato Bowls With Kale and Chickpeas

• 2 medium sweet potatoes (about 230g each), peeled, cut into 1/2" pieces

• 180ml vegetable broth

• 300ml full- or reduced-fat coconut milk

• 1 tablespoon curry powder

• 1 bunch curly kale (about 230g ), stems removed, leaves torn into bite-size pieces

• 1 (450g) can chickpeas, drained, rinsed

• 2 tablespoons fresh lime juice

• Kosher salt, freshly ground pepper

• 375g cooked white or brown rice

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.