Name: Sweet Potato Bowls With Kale and Chickpeas
Cook time: 25 minutes
Total time: 25 minutes
Yield: 4 servings
Ingredients: 2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces; 3/4 cup vegetable broth; 1 1/4 cups full- or reduced-fat coconut milk; 1 Tbsp. curry powder; 1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces; 1 (15.5-oz.) can chickpeas, drained, rinsed; 2 Tbsp. fresh lime juice; Kosher salt, freshly ground pepper; 2 cups cooked white or brown rice

Photo of a Sweet Potato Chickpea Stew recipe developed for a crohn's disease diet.

Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini

Everybody loves a coconut-milk curry. This particular recipe was developed with people living with Crohn's Disease and Colitis in mind, so that they can love it, too.

Recipe information

Total Time
25 minutes
Yield
4 servings

Ingredients

2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces

3/4 cup vegetable broth

1 1/4 cups full- or reduced-fat coconut milk

1 Tbsp. curry powder

1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces

1 (15.5-oz.) can chickpeas, drained, rinsed

2 Tbsp. fresh lime juice

Kosher salt, freshly ground pepper

2 cups cooked white or brown rice

Preparation

Step 1
Bring potatoes and broth to a simmer in a large pot or Dutch oven over medium heat. Cover and cook until potatoes soften, about 5 minutes.
Step 2
Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
Step 3
Reduce heat to medium-low and stir in kale, chickpeas, and coconut milk mixture. Cover and simmer, stirring once halfway through, until potato is fully cooked but still holds its shape and kale is wilted and dark green, about 8 minutes. Stir in lime juice; season with salt and pepper.
Step 4
Divide rice among bowls. Spoon potato and kale mixture over.

Recipe notes

See Related Recipes and Cooking Tips

37 All-Star Chickpea Recipes for Easy Pantry Lunches and Dinners
If you have cans of garbanzo beans in your pantry, you can eat something new every night of the week.
Cook Chickpeas Confit-Style for Maximum Flavor and Barely Any Effort
Not that we had to tell you “chickpeas bathed in oil with tons of garlic” was a recipe for success.
77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do.
81 Best Easy, Healthy Recipes for the Week Ahead
Eating healthy has never been so quick and easy.
71 Hearty and Satisfying Vegetarian Main Dish Recipes
These flavor-packed meat-free meals are sure to satisfy vegetarians and carnivores alike.
11 Recipes That Celebrate the Colors of Fall
Because an autumnal palette of yellow, orange, and red makes us feel cozy.
They Told Me Candies, Milkshakes, and Pizza Were All Fine
Our [series on food lovers living with Crohn's](https://science-update.report/expert-advice/food-lovers-guide-to-crohns-and-colitis-diagnosis-diet-help-article) continues with the story of Scott, who refused to accept that he'd have to live on white rice forever.