Recipe: Black bean and sweet potato rice bowls

Prepare the ingredients for these bowls over the weekend to enjoy all week long. Bonus: Not only is this recipe flavorful but one serving provides nearly 1/3 of your daily fiber intake. 

Serves 4

Ingredients

• ¾ cup uncooked long grain rice
• ¼ teaspoon garlic salt
• 1 ½ cups water
• 3 tablespoons olive oil, divided
• 1 large sweet potato, peeled and diced
• 1 medium red onion, finely chopped
• 4 cups chopped fresh kale, tough stems removed
• 1 can (15-ounces) black beans, rinsed and drained
• 2 tablespoons sweet chili sauce
• Optional: Lime wedges and additional sweet chili sauce

Directions 

Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed, and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes.

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through.

Gently stir 2 tablespoons chili oil and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

Nutrition Facts (per serving):
435 calories, 11g fat (2g saturated fat), 405mg sodium, 74g carbohydrates, 10g protein, 8g fiber

Adapted from: Taste of Home
Reviewed by PeaceHealth dietitians and nutritionists.