The only thing better than finding a recipe you adore is knowing it is good for you too!
I recently came across this recipe on the website of New York Times best selling author Kris Carr. It's simple, delicious and packed with all the nutrients moms and moms to be need. It's also perfect for the Thanksgiving table.
The sweet potatoes are high in vitamins B6 & C, which are good for maintaining a healthy immune system and helping your body absorb plant based iron. The kale, a green super food, is packed with fiber and iron, enabling you to feel fuller longer while aiding in your body's energy production.
Together, these two pack a great punch and taste simply delicious.
For the recipe below I used a Garnet variety sweet potato which has a candy-like sweetness that just melts in your mouth. Enjoy!
2 medium sweet potatoes
1 bunch of curly kale
½ cup raw walnuts
1 tablespoon coconut oil
1 tablespoon raw agave nectar
sea salt & pepper to taste
Clean sweet potatoes and poke holes with a fork on all sides. Roast in the oven at 375 degrees for 50-60 minutes. Check halfway through and rotate the potatoes.
With 25 minutes remaining, begin to prep the remainder of the dish. Wash and destem th kale and place in a large sauté pan. Lightly steam for 5 minutes. Once the kale becomes vibrantly green but is still somewhat crunchy, reduce heat and add one tablespoon of coconut oil, raw walnuts, and salt and pepper. Reduce heat to low and let the flavors combine.
Once the potatoes are soft and cooked through, place on separate dishes to prepare. Cut each potato in half without breaking through. Season potato with coconut oil, salt, pepper and sprinkled cinnamon.
Top seasoned potato with kale mixture. Garnish lightly with raw agave nectar around the plate and serve!