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Harvest Sweet Potato, Tomato and Baby Kale Rice Skillet

Savor a delicious, easy-to-make Harvest Sweet Potato, Tomato and Baby Kale Rice Skillet that comes together in just one pot. This wholesome meal is gluten-free, dairy-free, and vegan, making it the perfect weeknight dinner choice!
4
35 min
TOTAL TIME
472
CALORIES
$2.05
PER SERVING
Harvest Sweet Potato, Tomato and Baby Kale Rice Skillet
Ingredients
10 INGREDIENTS
6 SERVINGS
Olive Oil
1 tbsp olive oil
Cooked White Rice
2 cups cooked white rice
Baby Kale
12 oz baby kale
Canned Chickpeas
14 1/2 oz canned chickpeas
drained and rinsed
Salt
1/4 tsp salt
Ground Black Pepper
1/4 tsp ground black pepper
Sweet Potato
1 lb sweet potato
peeled and diced into 1/2-inch cubes
Cumin
2 tsp cumin
Canned Diced Tomatoes
14 1/2 oz canned diced tomatoes
drained
Vegetable Broth
2 cups vegetable broth
Directions
7 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
In a large skillet, preheat olive oil over medium heat.
2
Add the diced sweet potatoes and cumin to the skillet, cooking for 4-5 minutes, or until sweet potatoes are seared on all sides.
3
Stir in baby kale until wilted, then add drained diced tomatoes and rinsed chickpeas, stirring until combined.
4
Add cooked white rice to the skillet and pour the vegetable broth, stirring until completely combined.
5
Season with salt and ground black pepper to taste.
6
Bring to a boil. Once boiling, reduce the heat, cover with a lid and let it simmer for 10-15 minutes, or until the flavors are well-blended.
7
Serve the skillet meal immediately and enjoy the delightful taste of the Harvest Sweet Potato, Tomato, and Baby Kale Rice Skillet.
Health Info
Macros
116g
CARBS
8g
FAT
22g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN