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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. 
5 from 3 votes
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Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 356kcal
Author: Megan


  • 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)


  • 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.


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
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