Description
A nutritious and flavorful Kale Sweet Potato Bowl featuring roasted sweet potatoes, tender massaged kale, and crunchy sliced almonds or pumpkin seeds. This hearty vegan dish is perfect for a wholesome lunch or dinner and is easy to prepare in under an hour.
Ingredients
Scale
Vegetables
- 4 cups fresh kale
- 2 medium sweet potatoes (approximately 500g)
Seasonings & Extras
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1/4 cup sliced almonds or pumpkin seeds
Instructions
- Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Prepare Sweet Potatoes: Peel (optional) and cube the sweet potatoes into even-sized pieces to ensure they roast evenly. Place them into a mixing bowl.
- Season & Roast: Toss the cubed sweet potatoes with 1 tablespoon of the extra virgin olive oil, salt, and black pepper until well coated. Spread them out evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
- Prepare Kale: While the sweet potatoes roast, rinse and dry the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces. Massage the remaining 1 tablespoon of olive oil into the kale using your hands until the leaves soften and wilt, about 2-3 minutes.
- Combine Ingredients: Once the sweet potatoes are roasted and slightly cooled, combine them with the massaged kale in a large bowl. Sprinkle the sliced almonds or pumpkin seeds on top for added crunch and nutrition.
- Serve: Serve the kale sweet potato bowl warm or at room temperature as a healthy main dish or side.
Notes
- You can substitute the sliced almonds or pumpkin seeds with walnuts, pecans, or sunflower seeds for different textures and flavors.
- For extra flavor, consider adding a squeeze of lemon juice or a drizzle of balsamic glaze before serving.
- This recipe is vegan and gluten-free, suitable for a variety of dietary preferences.
- To save time, you can prepare the kale while the sweet potatoes roast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
