Orzo with Kale and Sweet Potato recipe for Meatless Monday

Orzo with Kale and Sweet Potato recipe for Meatless Monday

My meals have been very soup heavy lately.  Nothing better than a warm, hearty bowl of goodness on a winter day.  When I saw Karis' Kitchen's Orzo with Kale and Sweet Potato recipe I thought I found a satisfying winter dish that is not soup.

I've been on a major sweet potato kick, but mostly eat them baked or pureed in soup.  This recipe cooks them in cubes with onions, garlic and ginger into a crispy bite.  Orzo is an Italian rice, although in actuality mini pastas.  I used the whole-wheat version and enjoyed this light, but different carb.  The splash of kale on top mixed in well and adds vitamins and nutrients to the dish.

My sous chef husband and I prepared this meal in an effortless harmony happy to be starting a new week as we create this healthy and hearty meal for our family.

Orzo with Kale and Sweet Potato

Orzo with Kale and Sweet Potato
Ingredients (4 main dish servings)
  • 1/2 pound orzo pasta
  • 2 tablespoons vegetable oil
  • 1 large sweet potato (about 3/4 pound), finely diced (1/4-1/2" cubes)
  • 2 cups chopped onions
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon balsamic vinegar
  • 1 bunch of kale, leaves chopped
  • shaved Parmesan, optional
  • Bring a large saucepan of water to a boil. Add orzo, cooking for 6 minutes. Drain and toss with a little oil to keep it from sticking. Set aside.
  • Add 2 tablespoons vegetable oil to your largest skillet and heat over medium-high. Add the sweet potatoes, arranging in one layer. Cook for 4 minutes, then stir in garlic and ginger, cooking for another 3 minutes.
  • Turn the heat down to medium and push the sweet potatoes to the edges of the skillet. Add diced onions to the center of the pan and lightly sprinkle with salt. Cook for 6 minutes, stirring occasionally, eventually mixing the onions and sweet potatoes together.
  • Meanwhile, whisk together the vinegar, soy sauce and 2 tablespoons of vegetable oil. Pour into the skillet and mix everything together. Cook for 3 minutes.
  • Stir orzo in and cook for another 5 minutes. Finally add in the chopped kale and cook for another minute or so until the kale is wilted. Serve hot with shaved Parmesan, if desired.

Recipe Source: The Kitchn

What are your favorite winter foods and meals? 

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    Beth Prystowsky

    Trying to raise children with a sense of calm in a chaotic world.

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