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.
- 2 large sweet potatoes
- 2 lg. cloves garlic, minced
- 2-3 tbsp finely chopped fresh parsley
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp fine grain sea salt
- 1 tbsp brown sugar
- 1 cup de-stemmed and roughly chopped kale
- 1/2 cup almonds*
- 1 tbsp nutritional yeast
- 1/8th tsp fine grain sea salt
- 1 tsp extra virgin olive oil
- 1. Preheat oven to 400F and lightly grease a casserole dish with oil.
- 2. Peel the sweet potatoes and shop into small cubes
- 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. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 30 minutes.
- 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. 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. You can remove and serve the dish just like that!