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Per serving
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- 1
Cook the rice
Combine the rice, garlic salt, and water in a large saucepan and bring to a boil. Cover, reduce the heat, and simmer until the water is absorbed and the rice is tender, 15 to 20 minutes. Take it off the heat and let it sit, covered, for 5 minutes.
- 2
Brown the sweet potato
Peel and dice the sweet potato. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the sweet potato and cook, stirring now and then, about 8 minutes.
- 3
Add the onion
Finely chop the red onion and add it to the skillet. Keep cooking until the sweet potato is tender, another 4 to 6 minutes.
- 4
Wilt the kale and beans
Remove the tough stems from the kale and chop it. Add it to the skillet and cook until tender, 3 to 5 minutes. Drain and rinse the black beans, stir them in, and heat through.
- 5
Dress the rice and combine
Stir the sweet chili sauce and the remaining tablespoon of olive oil into the cooked rice, then fold the rice into the skillet with the vegetables and beans.
- 6
Serve
Spoon into bowls and serve with lime wedges and an extra drizzle of sweet chili sauce if you want a little more heat.
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Black Bean and Sweet Potato Rice Bowls
Created by: CleanPlateClub
Ingredients
- 3/4 cup long-grain rice
- 1/4 tsp garlic salt
- 1 1/2 cup water
- 3 tbsp olive oil
- 1 sweet potato
- 1 red onion
- 4 cup kale
- 15 oz black beans
- 2 tbsp sweet chili sauce
- lime
Instructions
- Cook the riceCombine the rice, garlic salt, and water in a large saucepan and bring to a boil. Cover, reduce the heat, and simmer until the water is absorbed and the rice is tender, 15 to 20 minutes. Take it off the heat and let it sit, covered, for 5 minutes.
- Brown the sweet potatoPeel and dice the sweet potato. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the sweet potato and cook, stirring now and then, about 8 minutes.
- Add the onionFinely chop the red onion and add it to the skillet. Keep cooking until the sweet potato is tender, another 4 to 6 minutes.
- Wilt the kale and beansRemove the tough stems from the kale and chop it. Add it to the skillet and cook until tender, 3 to 5 minutes. Drain and rinse the black beans, stir them in, and heat through.
- Dress the rice and combineStir the sweet chili sauce and the remaining tablespoon of olive oil into the cooked rice, then fold the rice into the skillet with the vegetables and beans.
- ServeSpoon into bowls and serve with lime wedges and an extra drizzle of sweet chili sauce if you want a little more heat.