Black Bean & Sweet Potato Rice Bowls

• 3/4 cup uncooked long grain rice
• 1/4 teaspoon garlic salt
• 1-1/2 cups water
• 3 tablespoons olive oil, divided
• 1 large sweet potato, peeled and diced
• 1 medium red onion, finely chopped
• 4 cups chopped fresh kale (tough stems removed)
• 1 can (15 ounces) black beans, rinsed and drained
• 2 tablespoons sweet chili sauce
• Lime wedges, optional
• Additional sweet chili sauce, optional

1. Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through.
3. Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

long grain rice, garlic salt, water, olive oil, sweet potato, red onion, fresh kale, black beans, sweet chili sauce, lime wedges, chili sauce

Taken from www.tasteofhome.com/recipes/black-bean-sweet-potato-rice-bowls/ (may not work)