This sweet potato bowl provides you a hearty plant-based meal option that you can readily whip up in 30 minutes.

Ingredients

• 3/4 cup uncooked long grain rice
• 1/4 teaspoon garlic salt
• 1-1/2 cups water
• 3 tablespoons olive oil, divided
• 1 large sweet potato, peeled and diced
• 1 medium red onion, finely chopped
• 4 cups chopped fresh kale (tough stems removed)
• 1 can (15 ounces) black beans, rinsed and drained
• 2 tablespoons sweet chili sauce
• optional: lime wedges and additional sweet chili sauce

Directions

1. Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20
2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through.
3. Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.