Ingredients
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2 sweet potatoes or jewel yams, cut into 1-inch cubes
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2 tablespoons olive oil
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salt and freshly ground black pepper to taste
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1 tablespoon olive oil
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1 onion, sliced
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3 cloves garlic, minced
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1 bunch kale, torn into bite-sized pieces
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2 tablespoons red wine vinegar
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1 teaspoon chopped fresh thyme
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Toss sweet potato cubes with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper; arrange evenly onto a baking sheet.
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Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
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Meanwhile, heat remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion has caramelized to a golden brown, about 15 minutes. Stir in kale, cooking until wilted and tender. Transfer kale mixture to a bowl; cool to room temperature in the refrigerator.
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Once all the ingredients have cooled, combine yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.
Nutrition Facts (per serving)
274 | Calories |
8g | Fat |
49g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 274 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Sodium 46mg | 2% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 8g | 28% |
Total Sugars 2g | |
Protein 5g | 10% |
Vitamin C 116mg | 129% |
Calcium 136mg | 10% |
Iron 2mg | 12% |
Potassium 1488mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.