• 4 cups sweet potatoes, peeled, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • Salt and black pepper
  • ½ cup brown rice (I use the ready-made kind in the single serving bowls)
  • 1 cup onion, chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 6 cups kale, stems removed and leaves coarsely chopped

A delicious and hearty side dish that no one will know is good for you
Tales of the Dinner Belle
By Brenda Stanley
Often side dishes are overlooked. They are last minute fill-ins for whatever in served as the main course. But side dishes don’t have to be boring. Here’s a unique side dish that is part potato salad, part rice, and part vegetables. My warm sweet potato salad is so tasty and hearty it can even serve as a light lunch. The combination of flavors in the recipe are what make it so special. There is sweet, tangy, and savory all in one dish. The rice, sweet potatoes, and kale are what give it wonderful texture and because you serve it warm, this salad is super satisfying. The dressing is a sweet and tangy sauce that compliments all the different ingredients. And with all these hearty and delicious vegetables, it is also very healthy. However, this dish is tasty no one will ever have to know that it’s good for you.
Belle’s Warm Sweet Potato Salad
4 cups sweet potatoes, peeled, cut into 1-inch chunks
2 tablespoons olive oil
Salt and black pepper
½ cup brown rice (I use the ready-made kind in the single serving bowls)
1 cup onion, chopped
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
6 cups kale, stems removed and leaves coarsely chopped
In a large bowl place the sweet potatoes, 1 tablespoon of the olive oil and sprinkle with salt and pepper. Toss to coat. Spread the sweet potatoes on a foil-lined baking sheet. Roast for 20 to 25 minutes at 400 degrees, until tender, stirring the potatoes during cooking. Meanwhile, cook the rice according to the package directions until tender but chewy (I use the single serve ready-made rice). Transfer to a large serving bowl. Warm the remaining 1 tablespoon oil in a large saucepan over low heat. Add the onion, vinegar, and syrup; cook for 5 minutes, stirring. Stir in the kale and cook for 5 minutes, until wilted, stirring. Add the potatoes and slightly mash to a chunky consistency. Fold the mixture into the rice in the bowl.