4cupscooked orzo740 g, aka risoni, about 2 cups uncooked
1cupsliced white onions90 g
1sweet potato130 g, peeled and diced
½small butternut squashabout 2 cups, 275 g, diced
1cupchopped kale90 g
Salt and pepper as needed
Cook orzo in boiling water for about 10 minutes, until tender (or according to instructions on package). Strain, cover, and set aside.
Heat olive oil over low/medium heat in a medium-sized skillet. Add sliced onions and cook until caramelized, about 20 minutes. Stir frequently to prevent onions from becoming crispy, reducing heat to low if necessary. These should be brown, soft, and caramelized when they’re finished.
While onions cook, bring a large pot of water to boil and add diced sweet potato and squash. Cook until fork tender, 10-15 minutes.
Strain the potatoes and squash and place in a blender with vegetable broth, soy sauce, paprika, and a pinch of salt and pepper. Blend until smooth. Taste and add more salt, pepper, or paprika as needed. Set aside, covered to keep warm.
Remove onions from skillet and add chopped kale. Cook over medium heat for 3 minutes, until kale is bright green and starting to wilt.
Combine kale, caramelized onions, orzo, and sweet potato squash sauce. Top with halved cherry tomatoes. Serve warm and with love!