Creamy Vegan Orzo

Creamy sweet potato butternut squash sauce with orzo, kale, and caramelized onions.

4 cups (740 g) cooked orzo (aka risoni) (about 2 cups uncooked)
1 Tbsp olive oil
3 small white onions (about 1 cup, 90 g), cut into strips
1 sweet potato (130 g), peeled and diced
½ small butternut squash (about 2 cups, 275 g), peeled, cored, and diced
1 cup vegetable broth
1 Tbsp soy sauce
½ tsp paprika
1 cup (90 g) chopped kale
Handful of cherry tomatoes, halved
Salt and pepper as needed

View the full recipe at Live Eat Learn →