This hearty fall recipe is an excellent source of the antioxidant vitamins, A & C, and a good source of B vitamins - All are important for our busy lifestyles!
Calories: 105 | Protein: 2g | Carbs: 16g | Total Fat: 4g | Yield: Approx. 4 | Serving Size: 1 cup
2 1/4 cup sweet potato, diced
1 tsp ground cumin
2/3 cup onions, diced
1/4 tsp minced garlic, fresh
1/3 cup green bell pepper, diced
1/8 cup red bell pepper, diced
1/2 tsp fine ground black pepper
1/8 tsp kosher salt
1 cup kale, fresh, chopped
4 tsp canola oil
Toss the potatoes and cumin in a bowl. Coat baking sheet with canola oil and spread sweet potatoes out on the pan. Bake at 375F in oven for 20 minutes., or until potatoes are just tender. Set aside until ready for use.
In a large saute pan heat the canola oil. Add onions and garlic and saute until the onions start to get translucent. Add peppers and saute for a few minutes. Add the roasted sweet potatoes. Saute vegetables until everything gets nice and brown, but not burnt. Season with salt and pepper. Allow the mixture to cool slightly and then add the kale. Serve warm!