Baked Sweet Potato with Savory Kale

This is a guest article written for Edible Goddess by Lauren Amerson. Lauren is an eclectic, self-taught artist and raw-vegan chef with a background in massage therapy, dance, and yoga. She’s blessed with an abundance of creative energy, a desire to learn, a barefoot non-conformist attitude, Indigo intensity, and a fairy spirit. Lauren loves sharing healthy cooked and raw vegan meals with others. She’s also 1 of my best girl friends!

Baked Sweet Potato with Savory Kale

This recipe is healthy AND comforting! Sweet potatoes are filling and the addition of the greens make this meal nutritionally satisfying as well. The combination of savory flavors of the veggies and greens with the subtle sweetness of the sweet potato is out of this world, not to mention the color! Considering most of the cooking time is done in the oven, the actually hands on work involved in this recipe is only about 15 minutes of your time and only one pan to clean! This recipe is easy to make for a whole family. Enjoy this as a main meal, or in smaller portions as a side dish.

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Ingredients:
* 1 medium sweet potato
* 1 tbsp extra virgin coconut oil
* ½ cup diced onion
* 1 – 2 cloves garlic, diced
* ¼ cup shredded burdock root (peeled)
* ½ tsp salt
* sprinkle of black pepper
* 2½ cups chopped kale, stems removed (in a pinch, you could use spinach, mustards or collards)
* ¼ cup raw  hulled sunflower seeds, soaked 6 hours
* ½ tsp fresh lemon juice

Optional Additions: diced avocado, cumin, rosemary

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Instructions:
1. Preheat oven to 400 degrees F.
2. Rinse the skin of the sweet potato and poke some holes in it with a fork. Put the potato on a baking sheet with parchment paper or foil, and bake on middle rack at 400 degrees for 1 hour.
3. In the meantime, prepare other ingredients.
4. About 5 minutes before the potato is done, heat up a pan on medium low – medium heat. Add the coconut oil, onions, garlic and burdock root.
5. Stir to coat everything in coconut oil and cover with a lid, stirring every minute or so. Make sure the heat is not so high that the ingredients are turning brown or burning, you only want them to soften.
6. After you take the potato out of the oven, set it to the side, and add the remaining ingredients to the pan and stir gently but constantly for about 5 minutes or until the kale is soft. Then, take pan off the heat.
7. Cut your sweet potato in half and put on your plate.
8. Pile on the veggies from the pan.
9. Enjoy!

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About Bethanne Wanamaker

Bethanne Wanamaker is a certified holistic nutritionist, conscious living expert, and the founder of Edible Goddess, an international health & lifestyle brand that cares deeply about your empowerment. She teaches progressive strategies that awaken you to your highest potential by following the body's inherent wisdom and aligning with an intentional mindset, holistic approach, self nourishing practices, and high self value. Bethanne advocates gradual yet significant shifts of upgraded dietary choices that ultimately lead you to the freedom and confidence of eating intuitively. By living in harmony with nature, you can have what you want. Bethanne is known for getting results quickly with committed clients who want to live a wildly rewarding, super fun, truly healthy and happy life! Her specialty is working with entrepreneurs, success coaches, and women who desire to prepare for an easy, supremely healthy and happy pregnancy, and postpartum experience.