The West Seattle Sweet Potato and Kale Bowl

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 999 Calories

Ingredients

• 1 pinch salt
• 1 ¼ cups water
• 2 tablespoons olive oil
• ¼ cup pearl barley
• 3 sweet potatoes, peeled and cubed
• 1 tablespoon canola oil
• ¼ teaspoon Cajun seasoning
• ¼ cup coconut milk
• 2 (15.25 ounce) cans black beans, rinsed and drained
• 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 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.

Step 3

Toss sweet potatoes with olive oil and Cajun seasoning in a bowl; spread onto a baking sheet.

Step 4

Roast sweet potatoes in the preheated oven for 15 minutes; flip and continue cooking until tender, about 10 minutes more.

Step 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.

Step 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.