This sweet potato kale pilaf is a super simple, but super delicious dish that is ready in no time. It’s perfect for a mid week dinner option, and is packed with flavour. I highly recommend you give it a try!
I amended a recipe I found on Taste
- Small brown onion
- 2 cloves garlic
- 2 medium sweet potatoes
- 2tsp cumin
- 1.5 tsp coriander
- 1tsp cinnamon
- 1tsp turmeric
- 1 cup basmati rice
- 1 1/2 cups stock
- 1 bunch kale
- 1/2 cup almonds
- 1/2 cup fresh coriander
- Greek yoghurt
- Dice the onion and mince the garlic. Set aside
- Peel and dice the sweet potato into medium sized pieces. Set aside
- Heat some oil in a large pan then cook the onion and garlic for 5 minutes, until translucent
- Add the spices and cook for 1 minute, stirring to combine
- Add the sweet potato pieces and stir to coat
- Pour in the stock and rice and stir to combine. Bring to a boil then reduce to a simmer and cook, covered, for 15 minutes
- Meanwhile, remove the leaves from the kale stems and roughly chop
- Roughly chop the almonds then toast in a dry pan until golden
- Add the kale to the pan, remove from the heat and leave covered for 10 minutes
- Stir to combine, then spoon into serving dishes and top with almond and fresh coriander leaves
- Drizzle with greek yoghurt and lemon juice
I seriously love the combo of spices in this sweet potato kale pilaf – they give everything such delicious flavour. It’s a hearty dish without being too heavy, and the almonds on top give some excellent crunch. Don’t skip the lemon juice and greek yoghurt either, they really tie the whole dish together deliciously!
I definitely recommend you don’t lift the lid while your sweet potato kale pilaf is cooking, you want that steam to cook your rice and make sure it ends up fluffy and delicious. I know it’s tempting, but leave it the whole 15 minutes!
I particularly love that this whole dish only needs roughly 30 minutes of cooking time – that’s about all I can muster most week nights!