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My review
The West Seattle Sweet Potato and Kale Bowl
60
Seattle Dad
"This recipe makes for a nice, robust bowl of food you can feel good about eating. We often eat sweet potato and black bean burritos, but wanted to challenge ourselves to add some leafy greens we had from the West Seattle Farmer's Market. This is the result."
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Ingredients
1 h 15 m servings 999Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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 Cajun seasoning in a bowl; spread onto 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.
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Reviews
Read all reviews 1012 Ratings
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Most helpful positive review
7/14/2014
I made this recipe using what I had on-hand: kale, barley supplemented by quinoa, lite coconut milk, black beans and sweet potatoes. It was good and filling, if a little boring. I will try th...
Most helpful critical review
5/28/2016
Overall the dish was good, but kind of plain. There were way too many potatoes for me, so next time I will use 2 potatoes instead of 3, and twice the barley. The beans and kale need more zing so...
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7/14/2014
I made this recipe using what I had on-hand: kale, barley supplemented by quinoa, lite coconut milk, black beans and sweet potatoes. It was good and filling, if a little boring. I will try th...
10/11/2014
We've had this twice now. It's quite tasty but it does need more spice - I double the cajun seasoning and add generous salt and pepper. The serving size is REALLY off though. This would easily...
5/9/2015
Quite tasty and great choice for vegans. The recipe actually makes enough food for four healthy servings. With that in mind, the nutritional values would be cut in half -- roughly 500 calories...
1/23/2019
Reasonably good as a conceptual recipe but bland. I used a lot more Cajun spice on the sweet potatoes, and the black beans I used were homemade and nicely flavored. I also added lime, cilantro, ...
11/30/2018
LOVE IT! The only change I made was steaming the Kale 2-3 mins over the barley. A staple now - thank you Seattle Dad
6/3/2016
This was delicious! I didn't have the barley, so I substituted millet and I can't take the heat of cajun seasoning, so I used Nature's Seasons. I also did the chopped kale, black beans, coconut...
5/28/2016
Overall the dish was good, but kind of plain. There were way too many potatoes for me, so next time I will use 2 potatoes instead of 3, and twice the barley. The beans and kale need more zing so...
11/20/2015
Excellent dish for a vegetarian change of pace. Tasted healthy but with lots of flavor. I'd like it better as a side dish instead of a main dish though.
5/5/2015
This recipe definitely makes enough for 4 people. I did salt and pepper the kale as it cooked. I also added hot sauce to mine....perfect!