One Pot Sweet Potato, Tomato and Kale Rice Skillet

• Produce

  • 3 cut into 4 inch cubes 1 lb sweet potato
  • 1 (14.5 oz can Chickpeas
  • 1 (14.5 oz can Hunt's diced tomatoes

• Canned Goods

  • 2 cups Vegetable broth

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Other

  • 12 oz Kale or one bunch, stems removed and roughly chopped

Found on adashofmegnut.com

Ingredients

• 1 lb sweet potato, cut into ¾ inch cubes (about 1 cup)
• 1 tbsp olive oil
• 2 tsp cumin
• 12 oz kale or one bunch, stems removed and roughly chopped
• 1 (14.5 oz) can Hunts diced tomatoes
• 1 (14.5 oz) can chickpeas, rinsed and drained
• 1 cup uncooked white rice
• 2 cups vegetable broth (or chicken broth if not vegan)
• salt, to taste
• pepper, to taste

Directions

• 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 chicken 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 doesnt stick to the bottom of the pot.
• Serve immediately.