Kale & Roasted Sweet Potato
This is a fantastic winter dish but delicious year-round. The bitterness of the kale is balanced by the sweetness of the sweet potato. I also like the combination of a leafy green, which grows towards the sun, with a root vegetable which grows underground. Energetically this dish is both energizing and grounding. Bon appetit!
- 2 medium organic sweet potatoes
- 1 organic dinosaur kale (Russian kale)
- 2 tbsp sesame seeds or slivered almonds
- juice of 1/2 a lemon
- 1 tbsp tamarind (gluten-free soy sauce or Shoyu (naturally brewed soy-sauce))
- a dash of cayenne pepper
Preparing the sweet potatoes:
- Peel and bake the sweet potatoes for 60 min at 350 degrees. When the sweet potatoes are ready, chop them in small 1 inch cubes and reserve in a serving dish. (You can prepare the sweet potatoes on the weekend to reduce prep time on a busy weekday night).
Preparing the kale:
- De-stem the kale, wash it and roughly break up the leaves with your hands.
- Pour a little water at the bottom of a wok, bring it to a boil and using tongs, bathe the kale leaves until they turn plump and bright green (about 2 minutes).
Preparing the sauce:
- Whisk the soy sauce, cayenne pepper and the lemon juice together and pour over the kale. Sprinkle the sesame seeds or the slivered almonds and serve lukewarm or cold.
- You can bake the sweet potatoes ahead of time to speed preparation process during a busy night.
