Step 1

Preheat the oven to 375 and line a large cookie sheet with a non-stick mat for easy cleanup. Rinse the rice and put it in a large pot with a lid that fits on top. Add the water and salt or broth (omit the salt if using broth) Bring to a boil, then reduce the heat to low, cover and let steam for 20 minutes or until all of the water is absorbed and the rice is soft and fluffy. Rinse the lentils and add them to a pot with a lid. Add the water, onion, bay leaves and salt. Bring to a boil then reduce to low, cover and simmer for 20-25 minutes. Note: all lentils cook a little differently so follow the cooking instructions for the time and the amount of liquid on the package instructions. Then peel and dice the sweet potatoes and transfer to the baking sheet. Drizzle with the olive oil and spices. Toss to coat the potatoes evenly and then bake for 15-20 minutes or until fork tender. In the meantime, chop the walnuts and cilnatro and set aside. Then de-stem the kale and roughly chop the leaves. Steam for 3-5 mnutes until bright green and softened. Sprinkle with salt and set aside. Tip: Feel free to sauté the kale with olive oil, garlic, salt and pepper for additional flavor if desired.

Step 2

Fluff the rice with a fork and then divide between four bowls. Drain the lentils if necessary and discard the onions and bay leaves. Then spoon the lentils over the rice and top with the sweet potatoes, kale, walnuts and cilantro.Drizzle the sauce generously on top (recipe below) and serve with a lime wedge on the side. Enjoy!