One Pot Sweet Potato and Kale Skillet

Sweet potato, kale, chickpeas, tomatoes, and rice all cooked together in one skillet. Dinner in about 45 minutes with minimal cleanup.

The cumin is what makes this recipe. It pairs so well with sweet potato and smells amazing while everything simmers together. By the time the rice is done, all the flavors have melded.

Naturally gluten-free, dairy-free, and vegan. Add chicken or cheese if you want, but it’s satisfying on its own.

Why You’ll Love this Recipe

• One pot. Everything cooks in the same skillet. Less mess, less cleanup.
• Filling. The combination of rice, chickpeas, and sweet potato makes this a full meal.
• Flexible. Add chicken, sausage, or cheese if you want protein. Swap kale for spinach if that’s what you have.
• Naturally gluten-free, dairy-free, and vegan. No substitutions needed.

Ingredient notes

• Sweet potato: Cut into ¾-inch cubes so they cook evenly with the rice.
• Kale: Remove the stems and chop roughly. One bunch or a 12 oz bag works. Spinach is a fine substitute.
• Canned tomatoes: Diced tomatoes work best. No need to drain them.
• Chickpeas: Rinse and drain canned chickpeas. They add some bulk and heartiness to the meal.
• Rice: Use white rice for the timing in this recipe. Brown rice needs more liquid and longer cooking.

TIP

Sear the sweet potatoes first before adding anything else. A few minutes in the hot skillet with cumin gives them a head start and builds flavor.

FAQs

Yes. Brown chicken or sausage first, remove it, then start the recipe. Add the meat back in when you add the tomatoes.

Yes. Stir in feta or sprinkle shredded cheese on top at the end, cover, and let it melt for a few minutes.

Yes. Add it at the end and stir until just wilted.

Expert Tips

• Stir once or twice while the rice cooks. This keeps the rice from sticking to the bottom of the skillet.
• Don’t skip the cumin. It makes the whole dish. The combination of cumin and sweet potato is what sets this apart from a generic veggie skillet.
• Add the kale early. Unlike spinach, kale holds up to longer cooking and won’t turn to mush.

Storage instructions

Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a skillet with a splash of broth or water to loosen it up. Freezing is not recommended.

Serving suggestions

This is a full meal on its own, but I like it with a simple side salad or some Gluten-Free Focaccia for scooping. If you want to add protein, brown some chicken sausage or crumble in some feta at the end.