The West Seattle Sweet Potato And Kale Bowl - cooking recipe

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

Preparation

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.