One Pot Sweet Potato, Tomato and Kale Rice Skillet
This one pot sweet potato, tomato and kale rice skillet makes dinner a breeze! Everything goes in just one pot and dinner is served in under an hour! Gluten-free, dairy-free and vegan.
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Ingredients
- 1 lb sweet potato - cut into 3/4 inch cubes (about 1 cup)
- 1 tbsp olive oil
- 2 tsp cumin
- 12 oz kale or one bunch - stems removed and roughly chopped
- 14.5 oz Hunt's diced tomatoes - canned
- 14.5 oz chickpeas - canned, rinsed and drained
- 1 cup uncooked white rice
- 2 cups vegetable broth - or chicken broth if not vegan
- 1/4 tsp salt - or to taste
- 1/4 tsp ground black pepper - or to taste
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Instructions
- In a large skillet, preheat oil over medium heat. Add the sweet potatoes and cumin. Cook for 4-5 minutes, until sweet potatoes are seared on all sides.
- Add chopped kale to the pot and stir until it is wilted. Then add in diced tomatoes and chickpeas and stir until combined.
- Then, add the uncooked rice. Pour the broth over the skillet and stir until completely combined. Add salt and pepper to taste.
- Bring to a boil. Once boiling, cover pan with a lid and bring to a simmer.
- Cook for 20-25 minutes, until rice is fluffy and the chicken broth is mostly absorbed.
- You may need to stir one or two times throughout the cooking so that the rice doesn't stick to the bottom of the pot.
- Serve immediately.
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
