I love simple recipes! What’s more simple than tossing all ingredients in one pot? Nothing! You won’t have to stand over your sink to wash a bunch of pans and dishes once you’re fully stuffed. It’s also an effective way of combining everything together to let the foods simmer and merry flavors without having multiple steps. It simplifies the cooking and cleaning process all around.
You can totally customize this as you please. If you’d rather black beans than Chickpeas go for it. If you’d rather spinach over kale so be it or even if you’d rather red potatoes instead of sweet potatoes. Switch it up to your liking. Use this recipe as a guide and just have fun with it and Enjoy!
First start by washing then peeling the Sweet Potato. Chop it into bite size pieces.
Next, add a large pot or deep skillet with oil and preheat it. Once the oil is hot toss in the diced Sweet Potato. Add in the Ground Cumin.
Cook the Sweet Potato for 6 minutes, then toss it and cook an additional 6 minutes.
Now, add in the Kale. Fold it into the Sweet Potatoes to cook the Kale enough so it wilts. Don’t let it burn. Keep tossing it.
Add in the chopped Tomatoes.
Add in the rinsed Chickpeas.
Toss everything together.
Add in the Basmati Rice.
Add in the Vegetable Stock, Garlic Powder and season to taste with Sea Salt and Ground Black Pepper. Mix everything together.
Bring it to a boil and then cover and let it simmer for 35 minutes. Check it to be sure the rice is tender and cooked and the water has been absorbed. If it’s still got too much stock, let it simmer until it absorbs all the liquid. It may take an additional 10 minutes or so.
Once done remove from the heat and divide into serving dishes. Serve and Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
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- 1 tablespoon Avocado Oil
- 2 cups Sweet Potatoes peeled and diced
- 3 teaspoons Ground Cumin
- 2 large handfuls Kale
- 12 Grape Tomatoes diced
- 1 can Chickpeas drained and rinsed
- 1 cup Brown Rice {Basmati}
- 3 cups Vegetable Stock
- 1 teaspoon Garlic Powder
- Sea Salt to taste
- Ground Black Pepper to taste
Ingredients
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- First start by washing then peeling the sweet potato. Chop it into bite size pieces.
- Next, add a large pot or deep skillet with oil and preheat it. Once the oil is hot toss in the diced Sweet Potato. Add in the Ground Cumin.
- Cook the Sweet Potato for 6 minutes, then toss it and cook an additional 6 minutes.
- Now, add in the Kale. Fold it into the Sweet Potatoes to cook the Kale enough so it wilts. Don’t let it burn. Keep tossing it.
- Add in the chopped Tomatoes and Chickpeas. Toss everything together to heat it through.
- Add in the Basmati Rice, Vegetable Stock, Garlic Powder and season to taste with Sea Salt and Ground Black Pepper. Mix everything together.
- Bring it to a boil and then cover and let it simmer for 35 minutes. Check it to be sure the rice is tender and cooked and the water has been absorbed. If it’s still got too much stock, let it simmer until it absorbs all the liquid. It may take an additional 10 minutes or so.
- Once done remove from the heat and divide into serving dishes. Serve and Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
