Curried Sweet Potato & Brown Rice Bowls
Vegetable-based sides are a great way to add more nutrition and gluten-free variety to your holiday table.
Curried Sweet Potato & Brown Rice Bowls
Servings: 4 Servings
Calories: 434kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large stalks celery diced
- 1 small white onion diced
- 2 large sweet potatoes peeled and cut into ½-inch cubes
- 1 cup brown rice
- 1 tablespoon curry powder
- Sea salt and black pepper to taste
- 1 quart vegetable broth
- 4 cups baby spinach or baby kale
- 3 tablespoons dried cherries chopped
- 4 tablespoons toasted cashews chopped
- 1 tablespoon honey optional, for serving
Instructions
- Heat the oil in a large pot over medium-high heat. Add the celery and onion. Cook until the onion is soft and translucent, about 5 minutes. Add the sweet potatoes, rice, curry powder, and a generous pinch of both salt and pepper. Cook for 5 minutes, stirring often.
- Add the vegetable broth and bring to a boil. Cover, reduce heat to simmer, and cook until the sweet potatoes are tender and the rice is soft, 40-45 minutes. Add the baby spinach or kale and dried cherries. Cook for 30 seconds then remove from heat. Season to taste with salt and pepper. Portion into serving bowls. Garnish with cashews and a drizzle of honey, if desired.
Nutrition
Nutrition Facts
Curried Sweet Potato & Brown Rice Bowls
Amount Per Serving
Calories 434
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Sodium 1028mg43%
Potassium 695mg20%
Carbohydrates 72g24%
Fiber 6g24%
Sugar 17g19%
Protein 8g16%
Vitamin A 13040IU261%
Vitamin C 12.6mg15%
Calcium 100mg10%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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