The West Seattle Sweet Potato and Kale Bowl Recipe

  • 1 1/4 cups water
  • 1 pinch salt
  • 1/4 cup pearl barley
  • 3 sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1/4 teaspoon Cajun seasoning
  • 2 (15.25 ounce) cans black beans, rinsed and drained
  • 1/4 cup coconut milk
  • 1 tablespoon canola oil
  • 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring water and salt to a boil in a pot; add barley. Reduce heat to low and cover the pot; cook until water is absorbed and barley is softened, about 20 minutes.
  3. Toss sweet potatoes with olive oil and Cajun seasoning in a bowl; spread onto a baking sheet.
  4. Roast sweet potatoes in the preheated oven for 15 minutes; flip and continue cooking until tender, about 10 minutes more.
  5. Combine black beans and coconut milk in a saucepan over medium heat; cook, stirring occasionally, until heated through and coconut milk thickens, 7 to 10 minutes.
  6. Heat canola oil in a skillet over medium-high heat; saute kale until slightly wilted, about 5 minutes. Divide kale between 2 plates. Spoon barley over kale; top with black bean mixture and sweet potatoes.