Kale and Sweet Potato Pilaf

Pilaf refers to grain dishes seasoned with broth and spices. Though rice pilafs are common today, you can use any kind of grains. The lemon juice adds a special refreshing flavor to it. It can either be served warm or at room temperature.

P1030480

 
Kale and Sweet Potato Pilaf
Serves 4
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 yellow onion, chopped
  2. 1 tsp ground cumin
  3. 1 tsp ground coriander
  4. 1 tsp cinnamon
  5. 1 tsp turmeric
  6. 1 large sweet potato, peeled and cubed
  7. 1 cup quinoa*, rinsed and drained
  8. 1 1/2 cups vegetable broth
  9. 1/2 bunch of kale, stems trimmed and coarsely torn
  10. 1/4 cup flaked almond
  11. 1 handful fresh cilantro, washed
  12. 1 lemon, one half juiced, the other one cut in wedges
Instructions
  1. In a non-stick skillet heat onion over medium heat, stirring often. If it starts to stick to the pan, add a teaspoon of water. Cook onion for 5 minutes, until soft.
  2. Add coriander, cumin, turmeric and cinnamon and cook, stirring, for 1 minute.
  3. Add sweet potato, quinoa and stock and mix well. Bring to a boil, cover, reduce heat and let it simmer for 15 minutes or until all the liquid has been absorbed.
  4. Meanwhile, in a small skillet, toast the almonds over low heat until lightly toasted.
  5. Remove from heat and stir in the kale leaves. Cover, and set aside for 10 minutes.
  6. Stir in 1 tablespoon of lemon juice.
  7. Divide the pilau among bowls and sprinkle with almonds and cilantro leaves. Serve with the lemon wedges.
Notes
  1. * make sure you soak the quinoa overnight to reduce physic acid
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