These are no ordinary sweet potatoes! Loaded with tender kale and strips of naturally sweet carrots along with bell pepper, red onion, sesame seeds and fresh parsley, this simple and nutritious meal can be made in less than an hour. They’re ideal for families with young kids who love to “build their own meals.”
My trick to a perfectly roasted sweet potato is to rub it with extra virgin olive oil before baking. Feel free to swap yellow or red bell peppers with green for an extra touch of sweetness. Whichever peppers you prefer, you can expect lots of nutrients such as vitamins A, C and K as well as B6 and potassium, all of which are needed to keep your immune system healthy, especially as the weather gets cooler this fall.
The fresh herbs, sweet potatoes and kale in this recipe are loaded with fiber, which is key to keep our digestion happy and moving along (detoxification). You can also use fresh basil or cilantro to switch up the garnish depending on what your tastebuds are craving. Lastly, the Garlic Tahini Drizzle is a terrific source of calcium. If you’re like me and can’t eat dairy, this is a great way to get your calcium fix as well as a good dose of magnesium and potassium.
If you’re in the mood for a heartier dinner, poach two large, organic chicken breasts in a large pot of water with a pinch of sea salt for 15 minutes over medium heat. Drain the water and use a fork to ‘pull’ the chicken and add on top of the sweet potatoes.
Related: Sweet Potato and Turkey Meatballs
By Amie Valpone
- 4 large sweet potatoes, washed and scrubbed
- 1 tablespoon extra-virgin olive oil for the sweet potatoes
- 1 large head dinosaur flat kale
- 2 tablespoons extra-virgin olive oil for the kale
- Large pinch sea salt
- 2 large carrots, peeled or thinly sliced with ends trimmed
- 1 large green bell pepper, diced
- 1/4 cup red onion, diced
- 1 teaspoon sesame seeds
- 2 teaspoons finely chopped fresh parsley
- Sea salt and ground pepper to taste
Garlic Tahini Drizzle
- 1/3 cup tahini, well-stirred
- Juice of 1 large lemon
- 3 tablespoons water, warm, plus more as needed
- 2 medium garlic cloves, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Large pinch ground cumin
Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Rub the sweet potatoes with 1 tablespoon of olive oil until completely coated.
Poke potatoes with a fork and arrange them on the prepared baking sheet. Roast for 45 to 50 minutes or until the sweet potatoes are very tender. Note: Roasting time will depend on how large your sweet potatoes are.
In a large bowl, combine the remaining 2 teaspoons of olive oil with the kale and gently massage the kale with your hands. Add a pinch of sea salt and continue to massage for about 2 to 3 minutes, until the kale is dark green and tender. Set aside.
In a small bowl, combine the Garlic Tahini Drizzle ingredients until smooth. Add more tahini as needed.
Remove the sweet potatoes from the oven and slice them lengthwise about three-fourths of the way through. Let cool for 5 to 10 minutes.
Add the massaged kale on top of the split potatoes, followed by the peeled carrot strips, green pepper, red onion, sesame seeds, and parsley. Season to taste with sea salt and pepper and drizzle with the Garlic Tahini Drizzle. Serve immediately.
Store leftovers, either preassembled or ingredients separately, in a sealed container(s) in the refrigerator for up to four days.
Yield 4 Servings
Photography by Amie Valpone