Comfort in a bowl — with a side of smug nutrition.
Alright, I’ll admit it — this recipe was born out of one sad-looking sweet potato and the eternal question: “Can I be bothered going to the shops?” (Spoiler: no.) Luckily, with a few pantry staples and a handful of kale that was just this side of compost, I whipped up something genuinely satisfying, nutrient-rich, and totally solo-dinner-worthy.
Welcome to your new favourite winter warmer: Sweet Potato & Kale Risotto — a no-fuss, one-pan dinner that hugs you from the inside while giving your body a little boost in the immunity department. It’s anti-inflammatory, high-fibre, and naturally sweet, so even your tastebuds feel like they’ve been on a retreat.
🌿 Nutritional Highlights: Anti-Inflammatory Boost
This recipe isn’t just about taste — it’s packed with nutrients that solo bodies need to stay strong through winter and beyond.
- Vitamin A: From roasted sweet potato — great for skin, vision, and immunity
- Vitamin C: From kale — helps fight off winter bugs
- Fibre & complex carbs: Keeps you full without the post-pasta slump
- Plant-based iron: From kale — better absorbed with all that vitamin C
🧪 Per Serve (Approx):
- Calories: 420 kcal
- Protein: 10g
- Fibre: 9g
- Gluten-Free & Vegetarian
🛒 Ingredients (Single Serving):
Pantry and supermarket staples — no weird health food aisle stuff
- ½ medium sweet potato (approx. 150g), peeled and cut into small cubes
- 1 tsp olive oil
- Salt & pepper
- 1 small garlic clove, minced
- ⅓ cup arborio rice (or brown rice if you prefer)
- 1 cup vegetable stock (plus more as needed)
- ½ tsp smoked paprika (optional, but magic)
- ½ cup finely shredded kale (stems removed)
- 1 tbsp grated parmesan or nutritional yeast (optional)
- Squeeze of lemon juice or splash of apple cider vinegar
👩🍳 Instructions:
Step 1: Roast the sweet potato
Preheat oven to 200°C (180°C fan). Toss sweet potato cubes with ½ tsp olive oil, salt, pepper, and smoked paprika. Roast on a tray for 20–25 minutes, turning halfway, until golden and soft.
Short on time? Microwave the cubes for 4–5 mins instead and give them a quick pan-sear to finish.
Step 2: Start the risotto
In a small saucepan or frypan, heat remaining oil over medium heat. Add garlic and cook gently for 30 seconds. Stir in rice and toast it for 1–2 minutes until slightly translucent.
Step 3: Add stock gradually
Add stock ¼ cup at a time, stirring regularly and letting the rice absorb liquid before adding more. It should take about 20 minutes for all the stock to be absorbed and the rice to become creamy.
Step 4: Add kale and sweet potato
In the final 5 minutes of cooking, stir in the shredded kale and roasted sweet potato cubes. Let it all cook down until the kale wilts and the sweet potato breaks up a little into the rice.
Step 5: Finish and serve
Turn off the heat and stir through a little grated parmesan (or nutritional yeast) and a squeeze of lemon juice. Season to taste and serve in your favourite oversized bowl with a smug smile.
🔁 Tips, Swaps & Storage
➤ Make It Vegan
Swap parmesan for nutritional yeast or leave it out — it’s still plenty creamy thanks to the starch in the rice and sweet potato.
➤ Reheat Like a Pro
Add a splash of water or stock and microwave for 2–3 mins, stirring halfway. Good as new (almost).
➤ Mix It Up
No kale? Baby spinach, frozen peas, or even grated zucchini will work. You do you.
➤ Leftovers?
This makes one generous serve, but you can double it and refrigerate the second portion for up to 3 days. Not ideal for freezing though — risotto texture tends to suffer.
✅ Why It Belongs in Your Solo Recipe Rotation
This risotto is budget-friendly, nutrient-packed, endlessly adaptable, and doesn’t leave you with a mountain of dishes. It’s exactly what Plan4One is about: good food, minimal waste, and making solo eating something to look forward to.
💬 Hungry for More?
Tried this one? Let me know how it went in the comments, or share a pic of your version on Instagram and tag @Plan4One. Subscribe for more solo-friendly risottos coming your way — because yes, you absolutely deserve this kind of dinner on a random Tuesday.
Remember: eat well, live well, stress less.
