Crispy Coconut Kale, Sweet Potatoes, and Salmon with Coconut Rice

IMG_3282.JPGFour recipes in one!  Curtesy of Food52.  Seriously, you can make any of these separately, but they’re so good together because the mild coconut flavor brings them all together and creates a wonderfully cohesive meal.  This was another one I made with Rebecca (seriously, she should have her own food blog! Or just guest-post for me???) Here’s how it went:

The Rice:
– Cook 1c jasmine (or probably any other variety) rice with 1c water and 1c coconut milk (and actually we were a little short on coconut milk, but it was fine)
– Bring to boil; stir; cook covered on low for ~15 minutes; let sit for ~10

The Sweet Potatoes:
– Slice and place on a baking sheet and drizzle with melted coconut oil and paprika (or I think we used some sort of random spice blend that included paprika, which was the closest we could come…) and toss to coat
– Bake at 400*f for ~30 minutes until tender

The Kale
– Mix 1/3 c melted coconut oil, 2tbsp coconut aminos (or anything from the amino/tamari/soy sauce family), 1 tsp sesame oil, and siracha to taste (and actually we used the paprika blend again because we didn’t have this either, and I think we also added in fish sauce?)
– Place the kale (1 bunch, torn from the stem and into pieces) and 1c coconut flakes on a baking sheet
– Drizzle with 2/3rds of the dressing and toss to coat
– Bake at 400*f for ~15 minutes, stirring and rearranging half-way through

The Salmon
– Drizzle with a couple tablespoons of the kale dressing and bake at 400*f for ~15 minutes, until done

Serve!
– Everything over the rice, topped with extra dressing

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