The West Seattle Sweet Potato and Kale Bowl

Ingredients

• 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

Directions

Preheat oven to 400 degrees F (200 degrees C).

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.

Toss sweet potatoes with olive oil and Cajun seasoning in a bowl; spread onto a baking sheet.

Roast sweet potatoes in the preheated oven for 15 minutes; flip and continue cooking until tender, about 10 minutes more.

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.

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.