2large sweet potatoespeeled and cut into ½-inch cubes
1cupbrown rice
1tablespooncurry powder
Sea salt and black pepperto taste
1quartvegetable broth
4cupsbaby spinach or baby kale
3tablespoonsdried cherrieschopped
4tablespoonstoasted cashewschopped
1tablespoonhoneyoptional, 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.