One Pot Sweet Potato and Kale Skillet
Cumin-spiced sweet potatoes with kale, chickpeas, tomatoes, and rice. Everything cooks together in one skillet. Vegan, gluten-free, and dairy-free.
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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
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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
Calories: 356kcal | Carbohydrates: 67g | Protein: 12g | Fat: 5g | Sodium: 578mg | Potassium: 908mg | Fiber: 8g | Sugar: 8g | Vitamin A: 16665IU | Vitamin C: 77.1mg | Calcium: 177mg | Iron: 4.6mg
