Warm Sweet Potato Kale Bowl
Prep time
Cook time
Total time
Use organic ingredients when possible
Recipe type: Vegan
Cuisine: Salad
  • 2 sweet potatoes (unpeeled if organic) chopped into small cubes
  • ½ red onion roughly chopped
  • 2 tbsp olive oil (or avocado oil), plus extra for drizzling
  • sea salt and pepper
  • 6 large kale leaves, centre stems removed, cut into bite-sized pieces
  • 1 tbsp balsamic vinegar
  • 1 cup cooked white quinoa
  • 1 tbsp sesame seeds
  • 1 tsp sea salt
  1. Preheat oven to 375 F
    In a bowl, toss sweet potatoes and onion in 1 tbsp of the oil. Spread evenly on parchment-lined baking sheet and season with sea salt and pepper. (Set aside bowl.)
    Bake for 25-35 minutes, until the potatoes are fork-tender. Return sweet potatoes and onions to bowl.
  2. Reduce oven temperature to 350F. Spread kale on same baking sheet and drizzle with balsamic vinegar and remaining 1 tbsp oil. Bake for 6-8 minutes until kale is slightly crispy on edges. Watch closely because it burns easily. (You can cook the kale at the same time as the sweet potatoes if you like, but it will cook in less time because of the higher temperature.)
    Add kale and quinoa to sweet potatoes and mix together.
    Drizzle with olive oil, season with salt and pepper and sprinkle with sesame seeds.
Recipe by Kimdeon.com at http://kimdeon.com/recipes/warm-sweet-potato-kale-bowl/