Comforting Coconut Sweet Potato and Kale Stew with Rice and Beans

Makes 8-10 cups

By Debbie Peterson and Wendy Bright-Fallon of Nourish Coaches

Print Recipe here


It’s winter, and we know how much our gut microbiome matters regarding our immunity. Fiber is a key prebiotic and helps keep your microbiome flourishing. This dish is packed with nutrients and fiber.



  • 1 tablespoon extra virgin olive oil (EVOO)
  • One large leek, white part only, cleaned and sliced – about ½ cup
  • 3 cloves garlic, minced
  • one large sweet potato (or butternut squash), cubed – about 2 cups
  • 2 cups chicken broth or water
  • 2 ½ cups cooked lentils*
  • 2 cups cooked brown jasmine rice
  • one 14-ounce can of cannellini beans
  • one 14-ounce can of tomatoes, diced
  • one 14-ounce can of unsweetened coconut milk
  • one lemon (zest and juice)
  • 6 cups baby kale



  1. Heat EVOO in a large pot over medium heat. Add leeks and cook for 3 minutes.
  2. Add garlic and saute 1-2 minutes (just long enough that the garlic doesn’t scorch).
  3. Add sweet potatoes, broth or water and cook till the sweet potatoes are soft.
  4. Add lentils, rice, beans, tomatoes, and coconut milk, and bring to a boil.
  5. Remove from heat and mix in kale, lemon zest and juice.



*If you can find or make sprouted lentils, they provide extra nutrients. They are easier to digest than unsprouted and it is reported that people have less intestinal gas. Here’s a site for sprouting lentils: You can also find sprouted lentils at some grocery stores.


Optional additions: Drizzle with a touch of chili oil, tamari, or coconut aminos



Wendy Bright-Fallon and Debbie Peterson are National Board Certified Health & Wellness Coaches, inspirational speakers, Nourish Noshes podcasters & cookbook authors. They help clients create personal balance through optimized nutrition & key habits to create authentic vitality through their Five Foundations of Health philosophy: using quality nutrition, sleep, movement, mindset, and connection.





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