Roasted Sweet Potatoes, Crispy Kale, and Coconut Bowls
This recipe is a great late-winter vegetarian dish. I used orange and purple sweet potatoes for maximum color and nutrition, but either will work alone. Topped coconut and a slightly sweet miso-tahini sauce for added sweetness. This is a satisfying whole meal in a bowl!
6 servings
INGREDIENTS:
2 pounds sweet potatoes, halved, ½ inch pieces
1 can garbanzo beans, drained, rinsed
2 tablespoons coconut oil, melted
Salt and fresh ground pepper
1 teaspoon pimentón dulce
2 tablespoons extra virgin olive oil
1 bunch kale, stemmed, hand torn into bite-size pieces (about ¾ pound)
½ cup unsweetened coconut flakes
1 cup hot, cooked quinoa (cooked according to package directions)
Sauce
1 tablespoon white miso
1 tablespoon tahini
2 tablespoons rice vinegar
2 teaspoon honey
1 tablespoon toasted sesame oil
1 tablespoon extra virgin olive oil
2 teaspoons fresh ginger, grated on a microplane
1 clove garlic, grated on a microplane
DIRECTIONS:
Preheat oven to 425°F. Line a sheet pan with parchment paper or a silpat mat.
Toss the sweet potatoes and garbanzo beans in two tablespoons of coconut oil. Place on the prepared sheet pan and sprinkle with salt, pepper, and pimentón dulce, then into the oven. Roast for ten minutes.
Meanwhile, massage the kale with one tablespoon of olive oil until wilted. Spread over the sweet potato and garbanzo beans. Sprinkle the coconut over top. Return to the oven and roast until the kale is crispy and the coconut is golden brown for about six to ten minutes.
Sauce
Whip the miso, tahini, and rice vinegar in a bowl until smooth; then, whip in honey, sesame oil, and olive oil. Finally, stir in the ginger and garlic.
Serve
Place the hot quinoa in four bowls. Top with the sweet potato and mixture. Drizzle with the sauce and serve hot.
Roasted Sweet Potatoes, Crispy Kale, and Coconut Bowls
Ingredients
- 2 pounds sweet potatoes, halved, ½ inch pieces
- 1 can garbanzo beans, drained, rinsed
- 2 tablespoons coconut oil, melted
- Salt and fresh ground pepper
- 1 teaspoon pimentón dulce
- 2 tablespoons extra virgin olive oil
- 1 bunch kale, stemmed, hand torn into bite-size pieces (about ¾ pound)
- ½ cup unsweetened coconut flakes
- 1 cup hot, cooked quinoa (cooked according to package directions)
- 1 tablespoon white miso
- 1 tablespoon tahini
- 2 tablespoons rice vinegar
- 2 teaspoon honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh ginger, grated on a microplane
- 1 clove garlic, grated on a microplane
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper or a silpat mat.
- Toss the sweet potatoes and garbanzo beans in two tablespoons of coconut oil. Place on the prepared sheet pan and sprinkle with salt, pepper, and pimentón dulce, then into the oven. Roast for ten minutes.
- Meanwhile, massage the kale with one tablespoon of olive oil until wilted. Spread over the sweet potato and garbanzo beans. Sprinkle the coconut over top. Return to the oven and roast until the kale is crispy and the coconut is golden brown for about six to ten minutes.
- Whip the miso, tahini, and rice vinegar in a bowl until smooth; then, whip in honey, sesame oil, and olive oil. Finally, stir in the ginger and garlic.
- Place the hot quinoa in four bowls. Top with the sweet potato and mixture. Drizzle with the sauce and serve hot.
Nutrition Facts
Calories
439.86Fat (grams)
22.54 gSat. Fat (grams)
9.71 gCarbs (grams)
53.48 gFiber (grams)
11.18 gNet carbs
42.3 gSugar (grams)
9.4 gProtein (grams)
9.46 gSodium (milligrams)
454.14 mgCholesterol (grams)
0 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.