Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced)
- 1 bunch kale (stems removed and leaves chopped)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper (to taste)
- 1/4 cup feta cheese (optional, for topping)
- 1/4 cup walnuts or pecans (chopped, optional)
- 1/4 cup dried cranberries or raisins (optional)
- 1 juice lemon (for dressing)
Instructions
- Preheat your oven to 425°F (220°C). This ensures the sweet potatoes roast nicely and get that perfect caramelization.
- In a bowl, toss the diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure they’re evenly coated.
- Spread the sweet potatoes on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until they are tender and golden brown. Stir halfway through for even cooking.
- While the sweet potatoes are roasting, prepare the kale. In a large bowl, add the chopped kale, a pinch of salt, and a drizzle of olive oil. Massage the kale for a few minutes until it softens.
- Once the sweet potatoes are done, let them cool slightly before adding them to the kale.
- Toss the roasted sweet potatoes with the kale. Add the feta cheese, walnuts, and cranberries if you’re using them.
- Drizzle with lemon juice and toss gently. Adjust seasoning if needed. Serve immediately or store for meal prep!
- Prep Time: 15
- Cook Time: 30