Roasted Sweet Potato Rounds and Sautéed Lemony Kale

Last night, I whipped up this meal in less than 30 minutes.  Right after work, that’s sometimes very necessary.  My preschooler and sweet potatoes are not friends, but I sure do love them.  So he ate the kale with a hard boiled egg.

This is one of the simplest, most delicious ways to prepare sweet potatoes.  And as for the kale, I think practically any vegetable sautéed with garlic is a good thing.

Roasted Sweet Potatoes

Sweet Potato Rounds Recipe

Makes 3 servings


  • 1 large sweet potato
  • 1 tablespoon olive oil
  • Kosher sea salt and pepper to taste


  • Preheat oven to 425°F.
  • Peel the sweet potato and cut into about 1/2 inch thick rounds.
  • Lay out potatoes on baking sheet, drizzle with olive oil, and lightly sprinkle sea salt and pepper over them.
  • Roast them in the oven for about 20 minutes, turning them once with a spatula.  If they look golden brown and you can stick a fork in them smoothly, they are ready.

Lemony Kale

Sautéed Lemony Kale

Makes 4 servings


  • 1 bunch of curly kale (about 1 lb)
  • 1 lemon
  • 2 tablespoons chopped garlic (I love a lot of garlic, you can decrease to 1 tbsp and it would be just as good)
  • 1 teaspoon olive oil
  • 1/2 cup filtered water
  • Kosher sea salt and pepper to taste


  • Wash and dry the kale thoroughly.  Cut out the stems and discard.
  • Cut your kale leaves in half.  I like them left large.
  • In a large skillet, heat up the olive oil over medium heat.
  • Add the garlic, stirring until soft.  Careful not to burn it, don’t wait for it to be brown.
  • Toss in the kale and the water.
  • Stir occasionally, and remove from heat once all the water has evaporated, about 10 minutes.
  • Cover with juice of 1 lemon, a pinch of sea salt and pepper. Enjoy!  I guarantee you deliciousness!

This is one of the simplest, quickest, and nutritious vegan meals I make.  Serve with a side of quinoa, and you’ve got yourself a guilt-free dinner.

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