sweet potato kale recipe
The Best sweet potato kale recipe
I have to say, sweet potato kale recipe is one of my family’s favorite dishes. We first discovered it on a trip to the southern United States, where it’s a staple in many homes.
The combination of the natural sweetness of the sweet potatoes and the earthy flavor of the kale is a match made in heaven. Our kids love it when we serve it with a side of crispy chicken or as a filling for tacos.
It’s also a great way to get some extra veggies into our diet, especially during the winter months when fresh produce can be scarce. I’ve experimented with different variations of the recipe over the years, but this one remains our go-to.
One of the things I love about this recipe is how versatile it is – we can serve it as a side dish, add it to soups and stews, or even make it into a hearty breakfast bowl. My husband and kids all agree that it’s a game-changer for mealtime.
Plus, it’s incredibly easy to make and requires minimal ingredients, making it perfect for busy weeknights or special occasions alike. I like to use locally-sourced sweet potatoes and kale whenever possible, which not only supports our local economy but also ensures we’re getting the freshest ingredients available.
Roasted Sweet Potato and Kale Salad
This hearty salad combines roasted sweet potatoes with tender kale, toasted nuts, and a tangy lemon vinaigrette. It is a nutritious and satisfying dish that works well as a main course or a side.
🥘Ingredients
For the Salad
For the Lemon Vinaigrette
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Roasted Sweet Potato and Kale Salad Works
This sweet potato kale recipe is always a crowd-pleaser, whether we’re serving it at home for dinner or packing it into lunches for school/work.
One reason why I love this recipe so much is its incredible shelf life – cooked leftovers will keep in an airtight container in the fridge for up to three days or frozen for up to two months without losing any quality whatsoever!
In addition, reheating leftovers are super simple – just pop them back into your oven at 350°F (or microwave) until warmed through.
❓ Frequently Asked Questions About Roasted Sweet Potato and Kale Salad
Q: What is the best type of sweet potato to use in this recipe?
A: For this recipe, you’ll want to use a high-quality sweet potato that’s high in moisture and has a naturally sweet flavor. Look for varieties like Jewel or Beauregard – they’re both great options for baking and will yield a deliciously tender result.
Q: Can I use frozen kale instead of fresh?
A: While you can use frozen kale as a substitute, I highly recommend using fresh whenever possible. Fresh kale has a more vibrant flavor and texture that will elevate this dish to the next level. If you do choose to use frozen kale, just thaw it according to package instructions before using.
Q: How do I prevent the sweet potatoes from becoming too mushy?
A: To prevent overcooking and resulting in mushy sweet potatoes, be sure to check on them frequently while they’re baking. You can also try roasting them at a higher temperature (around 425°F) for a shorter amount of time (about 20-25 minutes). This will help them stay firm on the inside while still getting that lovely caramelized exterior.
Q: Can I make this recipe in advance?
A: Yes! This recipe makes an excellent candidate for meal prep or batch cooking. Simply cook the sweet potatoes and kale ahead of time, then refrigerate or freeze until ready to reheat and assemble.
Q: What if I don’t have any garlic powder on hand?
A: No problem! You can simply omit the garlic powder altogether or substitute with another spice blend of your choice (such as onion powder or paprika). The key is finding that balance between savory flavors that complements the sweetness of the sweet potatoes without overpowering them.
