Rice Bowl Recipe

Preparation Steps

1. 1

   Cook the Charleston Rice

   In a medium saucepan, combine 1 cup of Charleston rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Roast the Sweet Potato

   Preheat the oven to 400°F (200°C). Peel and dice the sweet potato into 1-inch cubes. Toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, turning halfway through.

3. 3

   Prepare the Cherry Tomatoes

   Rinse the cherry tomatoes under cold water. Slice them in half and set aside.

4. 4

   Massage the Kale

   Wash the kale and remove the stems. Tear the leaves into bite-sized pieces. In a bowl, add a pinch of salt and a drizzle of olive oil. Massage the kale for 2-3 minutes until it becomes tender and reduced in volume.

5. 5

   Heat the Black Beans

   If using canned black beans, rinse and drain them. In a small saucepan, heat the black beans over medium heat until warmed through, about 5-7 minutes. Season with a pinch of salt.

6. 6

   Combine Ingredients

   In a large bowl or individual serving bowls, layer the cooked Charleston rice, roasted sweet potato, cherry tomatoes, massaged kale, black beans, and roasted corn.