Recipes

Cooking Times

Ready in: 40 minutes
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 3-4

Ingredients

• 1 tbsp. extra virgin olive oil
• 2-3 medium to large sweet potatoes, peeled and cubed
• ¼ tsp. garlic powder
• 1/2 Yellow Onions
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 tbsp. coconut aminos
• 1/2 bunch Green Kale
• 1/2 bunch Lacinato Kale
• ¼ cup Green Onions
• ¼ cup Cilantro
• White sesame seeds (optional)
• Sriracha (optional)

Directions

1. Heat the olive oil in a large skillet over medium heat. Once warm, add in the cubed sweet potatoes, cover them with a lid, and cook for about 10 minutes, stirring occasionally.
2. Uncover the pan and add the garlic powder, diced onion, diced peppers and coconut aminos. Stir to combine. Cook over medium-high heat for about 10-12 minutes or until the sweet potatoes are tender and starting to brown on the sides.
3. In the last 5 minutes, add in the shredded kale and cover with the lid for 1-3 minutes to allow the kale to wilt completely. The kale should be vibrant green and soft, but not brown and overcooked.
4. Top with green onions, cilantro, sesame seeds and sriracha. Serve warm and consider adding your favorite protein for a heartier meal.
5. Store the leftovers in an airtight container in the fridge for 3-5 days and reheat before serving.