Crispy Coconut Kale with Roasted Salmon + Sweet Potatoes and Coconut Rice

Crispy Coconut Kale with Roasted Salmon + Sweet Potatoes and Coconut Rice | Bloom & Nourish{photo by James Ransom}

(This recipe was featured in Gwyneth Paltrow’s publication, Goop, for Best Dark Leafy Greens and is a community pick for Food 52: Favorite Leafy Greens.)

Roasting kale is one of my favorite ways to enjoy this hearty winter green. The edges become nice and crispy, which is the perfect contrast to the melt in your mouth sweet potatoes. This dish is a great balance of sweet and spicy and has quickly become one of my favorite meals to serve when I have guests over. If you’re not into salmon, try topping the greens with a fried egg! It’s simple and delicious and makes for some great leftovers (if there is any)!

Crispy Coconut Kale with Roasted Salmon + Sweet Potatoes and Coconut Rice
inspired by Heidi Swanson’s Kale Salad from Super Natural Every Day

Ingredients:
1 c jasmine rice, uncooked
1 c coconut milk
1 c water
1/2 tsp sea salt
1/3 c coconut oil, melted
1 tsp toasted sesame oil
2 tbsp coconut aminos (or tamari)
1 tbsp Sriracha
3 sweet potatoes, cubed
1 tsp paprika
1 tbsp coconut oil, melted
1 bunch lacinato kale, ribs removed and sliced into strips
1 c unsweetened coconut flakes
1 -1 1/2 pound salmon, sliced into 4 fillets

Directions:
Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve (it will stay warm for up to an hour).
While the rice is cooking, heat oven to 400° F. In a lidded jar, combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha. Seal the jar and shake vigorously until emulsified.
Place the sweet potatoes on a baking sheet. Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake for 30 minutes or until tender.
Place kale and coconut flakes on a baking sheet. Drizzle with about 2/3 of the dressing. Toss until well coated.
Drizzle salmon with 1 to 2 tablespoons of the remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato’s baking time, or until cooked through, being careful not to let the kale burn.
Remove sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing. Devour!

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10 thoughts on “Crispy Coconut Kale with Roasted Salmon + Sweet Potatoes and Coconut Rice

  1. Tania D.

    Hi there! I made this recipe last week with one adjustment and it was delicious! We are ovo-lacto vegetarian, so instead of the salmon I used grilled halloumi cheese basted with the sauce from your recipe. It was so good. I am definitely going to make this again as it was a hit with the whole family! Thanks!

    Reply
  2. Cheri Litchfield

    This was so fabulous that I had to share it on my own blog. It will be in regular rotation here – I was stuffed but wanted to keep eating because it was SO good! Thank you.

    Love your blog too. I will absolutely be back. So happy to have found you.

    Reply
  3. Josie

    Found you on Food52 and this is my favorite recipe/meal of all time. We have it regularly. Love how it is a whole meal in one recipe… and that it tastes great and is simple. Great work!

    Reply
  4. dunnkit

    I found this recipe on Food52. This was one of the most delicious, deceptively easy recipes I’ve had the honor to make in a long, long time. I bow to you.

    Reply
  5. Caroline

    Best recipe ever!! Whenever I have a hard time deciding on what to make for dinner, this is always my go to recipe! Love it!!

    Reply

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