Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch kale, washed and chopped
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon lemon juice (for dressing)
- 1 tablespoon maple syrup (or honey) (for dressing)
- 1 clove garlic, minced (for dressing)
- 1/4 teaspoon red pepper flakes (optional) (for dressing)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the sweet potatoes are roasting, place the chopped kale in a large bowl.
- Drizzle with the remaining 1 tablespoon of olive oil and massage the kale for 2-3 minutes, until it softens and becomes slightly darker in color.
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, maple syrup, minced garlic, and red pepper flakes (if using).
- Once the sweet potatoes are roasted, add them to the bowl with the massaged kale.
- Pour the dressing over the sweet potatoes and kale, and toss everything together until well coated.
- Serve immediately, or store in the refrigerator for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bowl
- Method: Roasting
- Cuisine: American
- Diet: vegan, healthy, gluten-free, plant-based
Nutrition
- Calories: 350 kcal
- Sugar: 15 grams
- Fat: 18 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 5 grams