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).
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!
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
- Yield2 servings
Ingredients
For the dish
- 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 tamarin (gluten-free soy sauce) or Shoyu (naturally brewed soy-sauce)
- a dash of cayenne pepper
Method
Preparing the sweet potatoes
1
Preparing the Kale
2
De-stem the kale, wash it and roughly break up the leaves with your hands.
3
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
4
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.
