Sweet Potato Orzo with Garlic Spinach

Sweet, buttery and garlicky, this Sweet Potato Orzo with Garlic Spinach recipe is a comforting and fresh lunch that’s perfect for anytime.

Every so often, my kids clean the kitchen cabinets, clearing out things we have let sit too long and making it all more usable. This job used to be left to me, but more recently they began seeing value in sorting through our cabinets of ingredients — and making sure only the stuff that should remain does. It’s awesome.

That’s how I ended up with a few spare sweet potatoes and a box of orzo begging to be used. And that’s how I started playing with what would become this recipe — a flavorful combination of garlicky spinach, creamy sweet potatoes and comforting orzo.

Making this happens in three parts: The sweet potatoes and onions are roasted together to tender sweetness. The orzo is cooked to tender and then seasoned with butter, salt and pepper. And, finally, the spinach is sauteed with garlic, giving it so much robust flavor.

This dish is so good because every component is seasoned. There’s no bland grains or boring vegetables to be found.

Plus, if you are like me and appreciate a meal that reheats well and also packs well for lunches, this is for you.

As for the cabinets, I am always grateful when the pastas, grains, beans and other ingredients are accessible and visible. It makes me want to cook more. How about you?

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Yield: 4 servings

Sweet Potato Orzo with Garlicky Spinach

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Prep Time 15 minutes

Total Time 15 minutes

Ingredients

Roasted Vegetables

• 1 sweet potato (about 3/4 lb), peeled and cut into a 3/4-inch dice
• 1 yellow onion, diced
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Orzo

• 1 cup dried orzo
• 1 tablespoon unsalted butter
• kosher salt and pepper, to taste

Garlicky Spianch

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups baby spinach, packed
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

Heat the oven to 375 degrees Fahrenheit. Toss together the diced sweet potato, diced onion, olive oil, salt and pepper for the roasted vegetables and spread on a baking sheet lined with nonstick aluminum foil. Bake for 25-30 minutes, stirring once or twice, until lightly browned and softened.

Meanwhile, cook the orzo according to package directions and drain well. Remove from the burner, add the butter and season with salt and pepper. Cover and let sit for 5 minutes. Stir. Cover, until ready to serve.

Finally, heat the olive oil for the spinach in a medium pan set over medium heat. Add the spinach and saute for 2-3 minutes, until just beginning to wilt. Add the garlic to the pan and cook for 1 minute, until fragrant and then stir vigorously to combine. Season with salt and pepper and mix well. Remove from heat.

On each of four plates, arrange 1/4 of the orzo with 1/4 of the roasted vegetables and 1/4 of the spinach. Serve immediately.