crispy coconut kale with roasted salmon and coconut rice

ashley course- bloom&nourish

Serves: 4
Prep+cooking: 45 minutes total

Ingredients:

1 c jasmine rice, uncooked
1 c coconut milk
1 c water
1/2 tsp sisal
1/3 c coconut oil, melted
1 tsp toasted sesame oil
2 tbsp coconut aminos (or tamari
1 tbsp Sriracha
3 sweet potatoes, cubed
1 tsp paprika
1 tbsp coconut oil, melted
1 bunch laminate kale, kids removed and sliced into strips
1 c unswettened coconut flakes
1 to 1.5 lbs salmon, sliced into 4 fillets

Directions:

1.) Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water and salt. bring to a boil and stir. Reduce to the lowest heat, cover and cook for 15 minutes. Remove from heat until ready to serve.
2.) While the rice is cooking heat oven to 400˚ F. In a lidded jar, combine the melted coconut oil, sesame oil, coconut amino and Sriracha. Seal the jar and shake until emulsified. 
3.) Place sweet potatoes on a baking sheet. drizzle with tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake until tender (30 minutes). 
4.) place kale and coconut flakes on a baking sheet. Drizzle with about 2/3 of the dressing. 
5.) Drizzle salmon with 1-2 tbsp of remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato's baking. Be careful not to let kale burn.
6.) Remove sweet potatoes, salmon and kale from oven. Serve over fluffed rice with an extra drizzle of dressing.