the west seattle sweet potato and kale bowl

Ingredients

• Servings: 2
• 1 1/4 cups water
• 1 pinch salt
• 1/4 cup pearl barley
• 3 sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1/4 teaspoon seasoning
• 2 (15.25 ounce) cans black beans, rinsed and drained
• 1/4 cup coconut milk
• 1 tablespoon canola oil
• 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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.
• toss sweet potatoes with olive oil and seasoning in a bowl; spread a baking sheet.
• roast sweet potatoes in the preheated oven for 15 minutes; flip and continue cooking until tender, about 10 minutes more.
• 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.
• 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.