Sweet Potato Bake With Kale and Almonds

October 18, 2016

sweet-potato-bake-recipe-1
Thanksgiving may be over here in Canada but that isn’t stopping me from making all of the comforting, festive fall dinners around our home.

I also figured that since I have quite a few American readers it would be the perfect delicious (and vegan) recipe to share with you in hopes that you might want to add it to your Thanksgiving table this year. I recently tried out the Oh She Glows recipe for Roasted Butternut Squash bake and while it was delicious, it made me realize that I’m not a huge fan of the gourd, unless it’s blended into a soup (excuse the terrible photos), or used as a vase in a flower arrangement. Regardless, the recipe did have amazing potential for me to love it and because it is a pretty darn healthy meal during the week I knew I wanted to be able to make it again. I decided to swap out the butternut squash for sweet potato and added a hint of brown sugar. The results were enough to make me want to add this to our regular fall meal list so I hope you love it as much as I do.
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Sweet Potato Bake with Kale and Almonds
Serves 2
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
435 calories
47 g
0 g
24 g
13 g
2 g
226 g
832 g
14 g
0 g
21 g
Nutrition Facts
Serving Size
226g
Servings
2
Amount Per Serving
Calories 435
Calories from Fat 207
% Daily Value *
Total Fat 24g
38%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 832mg
35%
Total Carbohydrates 47g
16%
Dietary Fiber 10g
41%
Sugars 14g
Protein 13g
Vitamin A
480%
Vitamin C
84%
Calcium
20%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large sweet potatoes
  2. 2 lg. cloves garlic, minced
  3. 2-3 tbsp finely chopped fresh parsley
  4. 1/2 tbsp extra virgin olive oil
  5. 1/2 tsp fine grain sea salt
  6. 1 tbsp brown sugar
  7. 1 cup de-stemmed and roughly chopped kale
Almond Parmesan “cheese”
  1. 1/2 cup almonds*
  2. 1 tbsp nutritional yeast
  3. 1/8th tsp fine grain sea salt
  4. 1 tsp extra virgin olive oil
Instructions
  1. 1. Preheat oven to 400F and lightly grease a casserole dish with oil.
  2. 2. Peel the sweet potatoes and shop into small cubes
  3. 3. Add minced garlic, parsley, brown sugar, oil, and salt into casserole dish and stir until well combined with the sweet potato. Do not add the kale yet.
  4. 4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 30 minutes.
  5. 5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture.
  6. 6. When you can easily pierce the sweet potato with a fork, remove it from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them.
  7. 7. You can remove and serve the dish just like that!
Adapted from Oh She Glows
beta
calories
435
fat
24g
protein
13g
carbs
47g
more
Adapted from Oh She Glows
The Blondielocks | Life + Style http://www.theblondielocks.com/

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