Curried Sweet Potato & Brown Rice Bowls
Updated Feb 15, 2021, Published Nov 01, 2015
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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
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
Calories: 434kcalCarbohydrates: 72gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 1028mgPotassium: 695mgFiber: 6gSugar: 17gVitamin A: 13040IUVitamin C: 12.6mgCalcium: 100mgIron: 3.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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