Sweet potato, kale, chickpeas, tomatoes, and rice all cooked together in one skillet. Dinner in about 45 minutes with minimal cleanup.
The cumin is what makes this recipe. It pairs so well with sweet potato and smells amazing while everything simmers together. By the time the rice is done, all the flavors have melded.
Naturally gluten-free, dairy-free, and vegan. Add chicken or cheese if you want, but it’s satisfying on its own.
Why You’ll Love this Recipe
Ingredient notes
- Sweet potato: Cut into ¾-inch cubes so they cook evenly with the rice.
- Kale: Remove the stems and chop roughly. One bunch or a 12 oz bag works. Spinach is a fine substitute.
- Canned tomatoes: Diced tomatoes work best. No need to drain them.
- Chickpeas: Rinse and drain canned chickpeas. They add some bulk and heartiness to the meal.
- Rice: Use white rice for the timing in this recipe. Brown rice needs more liquid and longer cooking.
TIP
Sear the sweet potatoes first before adding anything else. A few minutes in the hot skillet with cumin gives them a head start and builds flavor.
FAQs
Yes. Brown chicken or sausage first, remove it, then start the recipe. Add the meat back in when you add the tomatoes.
Yes. Stir in feta or sprinkle shredded cheese on top at the end, cover, and let it melt for a few minutes.
Yes. Add it at the end and stir until just wilted.
Expert Tips
Storage instructions
Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a skillet with a splash of broth or water to loosen it up. Freezing is not recommended.
Serving suggestions
This is a full meal on its own, but I like it with a simple side salad or some Gluten-Free Focaccia for scooping. If you want to add protein, brown some chicken sausage or crumble in some feta at the end.
One Pot Sweet Potato and Kale Skillet
Ingredients
- 1 lb sweet potato - cut into 3/4 inch cubes (about 1 cup)
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 12 oz kale - stems removed and roughly chopped (about 1 bunch)
- 14.5 oz canned diced tomatoes
- 14.5 oz canned chickpeas - rinsed and drained
- 1 cup uncooked white rice
- 2 cups vegetable broth - or chicken broth if not vegan, confirm gluten-free on label if needed
- 1/4 teaspoon salt - or to taste
- 1/4 teaspoon ground black pepper - or to taste
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 lb sweet potato and 2 teaspoons cumin. Cook 4-5 minutes, stirring occasionally, until seared on all sides.
- Add 12 oz kale and stir until wilted, about 2 minutes.
- Add 14.5 oz canned diced tomatoes (with their juices) and 14.5 oz canned chickpeas (drained). Stir to combine.
- Add 1 cup uncooked white rice and pour 2 cups vegetable broth over everything. Stir to combine. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer 20-25 minutes, stirring once or twice, until rice is cooked and liquid is absorbed.
- Taste and adjust seasoning. Serve immediately.
Notes
- Gluten-free: This recipe is naturally gluten-free. Just check that your broth is gluten-free if needed.
- Spinach swap: Add spinach at the very end and stir until wilted.
- Storage: Refrigerate up to 5 days. Reheat with a splash of broth.
Nutrition
O yum!!! So easy and such a great way to play up some white rice!! Love it!
Thank you!! This is definitely my favorite quick weeknight meal! 🙂
Could you possibly put this after the boil into a crockpot and simmer it there… ?
So I haven’t tried it in a slow cooker since I like this as a quick meal but I think you could actually throw everything in the crockpot without even using the stove(except the kale). You could even use wild rice or brown rice then if you wanted because they take longer to cook. I would throw the kale in at the end and stir it in until it wilts and then cook for maybe 5-10 minutes more in the crockpot before serving. Only thing is you might want to add in some additional veggie or chicken broth depending on how the rice is looking. If it’s starting to look dry in there but the rice isn’t cooked then add some more broth. Let me know how it goes! ?
Calories?
Sorry! I don’t list calories for now on my blog. There are just too many variables that can affect the range of calories. And I myself don’t watch calories as I tend to just focus on eating whole foods as much as possible and listening to what my body needs.
Do you think this would keep in the fridge or freezer for any amount of time?
Hi Kristy! I normally make this on a Sunday and then keep it in the refrigerator to reheat leftovers all week for lunches/dinner and it still tastes great! I haven’t tried freezing it but I imagine it would also freeze well! Hope this helps 🙂
I am making this right now for work all weekend! And it is so good! The only thing I added was broccoli, a tablespoon of garlic and onion powder. So GOOD and healthy! Thanks for sharing! Still waiting 3 more minutes until rice is fully cooked but I sneaked in a bite xD
Thanks Kelsey! I love your additions! I’m going to have to try that next time!
I thought this was delicious, will definitely be put into my roatation.
Hi! Would it work if I used spinach instead of kale? It’s all I have on hand!
Hi Nicole, Yes! Spinach will work great!
Hi! Love the recipe. Just wanted to point out that chicken broth isn’t vegan but you could definitely use vegetable broth in its place!
Disregard that! I just saw you made a note about it in your ingredients
Thanks Claire! I appreciate the note – I’ve clarified a bit by removing the “chicken” part in the recipe directions just in case anyone else comes across it and wonders the same thing! 🙂
If you use brown rice be sure to use 4.5 cups of broth and increase the cooking time by almost double. This recipe is delicious and easy so I highly recommend it!
Thanks so much for sharing your brown rice adaptation Stephanie! I really appreciate it! 🙂
How big is a serving size? Thanks!!!
Thank you for sharing, it is very yummy, my regular now. ?
This was an awesome veggie/starch dish that satisfied even my manly man meat-eater. Great for year round.
So glad you and your family enjoyed this recipe, Lyn! Thanks for coming back to share!
This was so easy to make and it’s delicious! This will definitely be added to our weekly meal plan rotation. ?
This was super yummy. We made some changes. We used Spinach instead of Kale, and quinoa instead of white rice. Thank you so much for this recipe.
I love those changes, Julie! I’m going to give them a try myself. Thanks for sharing!