Caramelized Sweet Potato, Lentil and Kale Rice Skillet

The Last Bite
by The Last Bite
2/3 servings
50 min

I always used to love watching ready steady cook, and this really was one of those moments. Using up things from the fridge that need eating, playing with different herbs and spices, experimenting with new flavours. Isn't that what cooking is all about?! This dish is one of those moments!

Caramelized sweet potato, lentil and kale rice skillet.

Perfect for using up some old veg in the fridge.

Packed with goodness for you.

Punching your tastebuds with a sweet flavour and an awesome crunch.

I was AD gifted a bottle of @bigbeehothoney which I squeezed a huge gulp into my skillet to create that sweet and spicy stickyness 🐝 The stickiness allows all the elements to combine together for a delicious mouthful.

This skillet really does tick all the boxes, as its packed with loads of healthy nutrients for you. Serve it immediately whilst hot or for leftovers cold the next day. The flavours just continue to expand making it a great dish for any time!

For more experimental masterpieces check out my instagram page

Caramelized Sweet Potato, Lentil and Kale Rice Skillet
Recipe details
  • 2/3  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 1 cup of brown rice
  • 1 small sweet potato
  • 2 sprigs of kale
  • 1 white onion
  • 3 cloves of garlic
  • 1 cup of lentils
  • 2 tbsp tomato puree
  • 1 tbsp hot honey
  • 1/2 lemon squeezed
  • 2 tsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1/2 cup raisins
  • 1/2 tsp salt
  • 1 tsp pepper

Preheat your oven to 400f, and chop your sweet potato into small cubes. Place it in an oven proof dish with some olive oil and roast for approx 25/30mins.
At the same time, cook your rice for 30 minutes or what it says on the packet. After 10 minutes, add your lentils to the boiling water with the rice and cook for approx 20 minutes. The lentils may absorb some of the water so keep it topped up with boiling water.
Meanwhile finely chop your onion and garlic and soften in a frying pan. Whilst that cooks chop your kale into 1 cm width pieces across the stem. Add to the frying pan and cook for approx 5 minutes.
Now add your cooked sweet potato cubes to the pan. Add in all of your herbs and spices and cook off for a few minutes, giving it a regular stir. Add a splash of water if it gets too dry.
When your rice/lentils are cooked, add it to the frying pan with the raisins and stir well. Now add in your puree, honey, lemon juice, sugar and a bit of water. Mix well and allow to fry on a medium heat for a 5 minutes in the pan to allow the flavours to combine together, giving it a regular stir and then serve.