SWEET POTATO KALE RECIPES RECIPES

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SWEET POTATO AND KALE SOUP RECIPE | ALLRECIPES



Sweet Potato and Kale Soup Recipe | Allrecipes image

Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.

Provided by France C

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Sweet Potato Soup Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
¾ teaspoon curry powder
¾ teaspoon ground coriander
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable broth
4 cups chopped kale
1 (15.5 ounce) can chickpeas, drained
1 cup canned coconut milk

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
  • Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

Nutrition Facts : Calories 307.9 calories, CarbohydrateContent 40.7 g, FatContent 14 g, FiberContent 7.6 g, ProteinContent 7.2 g, SaturatedFatContent 7.9 g, SodiumContent 969.6 mg, SugarContent 6 g

ZESTY KALE AND SWEET POTATO BOWL RECIPE | COOKING LIGHT



Zesty Kale and Sweet Potato Bowl Recipe | Cooking Light image

This loaded veggie bowl gets a touch of smoke from the chili-spiced sweet potatoes and roasted bell pepper and plenty of zing from fresh lime. Chili powder and lime also give toasted almonds an addictive crust; make extra and enjoy as a snack. Cotija cheese has a dry, crumbly texture—it won’t melt or disappear into the bowl. Use it to top tacos, stir into whole-grain salads, or top roasted broccoli.

Provided by Cooking Light

Total Time 40 minutes

Yield Serves 4 (serving size: about 2 cups)

Number Of Ingredients 16

1 pound diced peeled sweet potatoes (about 3 cups)
3 tablespoons olive oil, divided
1 teaspoon chili powder, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 large red bell pepper, quartered
1/2 cup unsalted roasted almonds, chopped
2 teaspoons grated lime rind, divided
1/2 teaspoon sugar
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
2 cups hot cooked quinoa
4 ounces baby kale, chopped (about 4 cups)
1 ounce Cotija cheese, crumbled (about 1/4 cup)
1 ripe avocado, sliced
4 lime wedges

Steps:

  • Preheat oven to 400°F. Combine sweet potatoes, 1 1/2 teaspoons oil, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil–lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips. Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon oil, remaining 1/2 teaspoon chili powder, 1/8 teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute. Whisk together remaining 5 teaspoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1 teaspoon rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges.

Nutrition Facts : Calories 591, CarbohydrateContent 67 g, FatContent 32 g, FiberContent 15 g, ProteinContent 16 g, SaturatedFatContent 5 g, SodiumContent 680 mg, SugarContent 10 g

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