Sweet Potato, Rice, Kale & Lentils

My husband created this dish while I was busy working.  The flavors were fantastic as well as the beautiful colorful dish.  There was plenty left over for lunches the next day


1 ½ cups brown rice, cooked
3 cups vegetable broth
1 large onion, diced
1 jar artichoke hearts, packed in water
1 large sweet potato, peeled and diced
1 bag of frozen mixed vegetables
1 small bunch of kale (we like lacinato kale)
1 can organic black lentils, drained
Juice from 1 lemon
¼ t. thyme
½ t. garlic powder
Fresh cracked pepper blend


Start the rice in a rice cooker with the 2 ½ cups of vegetable broth.  Place the frozen vegetables on top in steamer basket.  Cook until done.  (In our rice cooker that is about 20 to 30 minutes.)

While the rice is cooking in a large skillet with the water from the artichoke hearts and remaining vegetable broth, cook onions until soft.  Add the sweet potato and cook until


Next, add the artichoke hearts, lentils, thyme and garlic powder.  Then add the kale and cook approximately 2 minutes.

When the rice is done, in a large serving bowl, mix rice, steamed frozen vegetables, and veggies in skillet together.  Add in juice of the lemon and mix


Serve on dinner plate with a slice of nice hearty whole grain bread.