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- 2 medium sweet potatoes, peeled and diced - 4 cups kale, stems removed and chopped - 1 red bell pepper, diced - 1 small onion, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 cup vegetable broth (or water) - 1 tablespoon apple cider vinegar - Optional: Crumbled feta cheese for garnish Sweet potatoes bring a sweet taste and creamy texture. Kale adds a nice green crunch. Red bell peppers give a pop of color. Onions and garlic add depth and flavor. Spices like cumin and smoked paprika boost the taste. Olive oil helps in cooking and adds richness. Salt and pepper balance all the flavors. Vegetable broth or water keeps things moist. Apple cider vinegar adds a tangy kick. To make this dish sing, use fresh ingredients. They will make a big difference. You can also swap in your favorite veggies. Try zucchini or spinach if you like. The recipe is flexible. You can find the full recipe above for more details. - Prepping the sweet potatoes Start by peeling the sweet potatoes. Then, dice them into small cubes. Aim for even sizes to ensure they cook evenly. - Chopping the kale and other vegetables Next, remove the stems from the kale. Chop the leaves into bite-sized pieces. Dice the red bell pepper and onion into small bits. Mince the garlic cloves finely. - Sautéing sweet potatoes and vegetables Heat two tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 5-7 minutes. Stir occasionally until they soften. Then, add the diced onion and red bell pepper. Cook for another 5 minutes until they become tender. - Adding spices and kale Stir in the minced garlic, ground cumin, and smoked paprika. Cook for about one minute until you smell the garlic. Then, add the chopped kale to the skillet. Mix well to combine all the vegetables. - Incorporating vegetable broth Pour in 1/4 cup of vegetable broth or water. Season with salt and pepper. Cover the skillet and let it cook for 5-7 minutes. This will help the kale wilt and the sweet potatoes finish cooking. - Drizzling with apple cider vinegar Once cooked, drizzle one tablespoon of apple cider vinegar over the sauté. Stir to mix the flavors. Taste it and adjust the seasoning if needed. - Optional garnishing with feta cheese If you want, sprinkle crumbled feta cheese on top just before serving. This adds a nice touch and flavor. Enjoy your Sweet Potato & Kale Skillet Sauté! For the full recipe, check the earlier section. To chop sweet potatoes, start by peeling them. Then, cut them into even cubes. This helps them cook evenly. Use a sharp knife for safety. Always keep your fingers tucked in while cutting. For kale, remove the stems first. Stack the leaves, roll them up, and slice into strips. This method makes the kale easier to chop and cook. For more flavor, try adding spices like chili powder or coriander. Fresh herbs like parsley or cilantro can also add zest. If you want more heat, add red pepper flakes or diced jalapeños. These will give your dish a nice kick. Plating can make your sauté look fancy. Serve it in a large bowl for a family-style meal. Add extra kale leaves on top for color. A sprinkle of crumbled feta not only adds flavor but also looks great. You can also drizzle with olive oil for a polished finish. For a fun twist, try serving it in a halved sweet potato. This makes the dish pop on the table. For the full recipe, check out the Sweet Potato & Kale Skillet Sauté. {{image_2}} You can easily swap out sweet potatoes. Try butternut squash for a similar taste. If you want a different flavor, use carrots or parsnips instead. For greens, if you don't have kale, try spinach or Swiss chard. These options still keep the dish healthy and colorful. Gluten-free? No problem! This recipe is already gluten-free. Just make sure your spices and any toppings are gluten-free too. For a vegan version, skip the feta cheese or use a plant-based cheese. The sauté still tastes great without it! Pair this sauté with proteins like chicken, fish, or tofu. It makes a great side dish or a filling main course. Serve it over a bed of quinoa or rice for added texture. You can also enjoy it as a light lunch. For more ideas, check the Full Recipe to explore different pairings! To store leftovers, let the dish cool first. Then, place it in an airtight container. This helps keep it fresh. I recommend using glass containers. They do not stain and are easy to clean. You can also use plastic containers, but make sure they are BPA-free. Store your Sweet Potato & Kale Skillet Sauté in the fridge for up to three days. If you want to keep it longer, freezing is a great option. First, let the sauté cool completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you’re ready to eat, take it out and thaw it overnight in the fridge. To reheat, warm it on the stove over low heat or in the microwave until heated through. In the fridge, your sauté lasts about three days. In the freezer, it can last up to three months. After that, the taste may change. Always check for any off smells or colors before eating. Enjoy your meal knowing it’s stored safely! For the full recipe, refer back to the Sweet Potato & Kale Skillet Sauté section. How to make Sweet Potato & Kale Skillet Sauté? To make this dish, start with fresh ingredients. You need sweet potatoes, kale, and some veggies. Heat olive oil in a skillet. Cook the sweet potatoes for about 5-7 minutes until they soften. Add onion and red bell pepper, cooking until they are tender. Mix in garlic, cumin, and smoked paprika for flavor. Add chopped kale, then pour in vegetable broth. Cover and cook until the kale wilts. Drizzle with apple cider vinegar and enjoy! You can find the full recipe above. Can I use frozen kale or sweet potatoes? Yes, you can use frozen kale or sweet potatoes. Just make sure to thaw them first. This helps them cook evenly. Frozen veggies can save time and still taste great. What to serve with this dish? This sauté pairs well with grilled chicken, fish, or tofu for a full meal. You can also serve it with a side of rice or quinoa. It makes a healthy, colorful plate! Is this dish healthy? Yes, this dish is healthy. It includes sweet potatoes and kale, which are full of nutrients. Sweet potatoes provide fiber and vitamins. Kale is packed with vitamins A, C, and K. Nutritional benefits of kale and sweet potatoes Kale is a superfood. It has antioxidants and supports heart health. Sweet potatoes have beta-carotene, which is good for your eyes. Together, they make a great combo for a healthy diet. Can I make this recipe ahead of time? Yes, you can prepare this dish ahead. Cook it fully and store it in the fridge. It will stay fresh for a few days. Just reheat before serving. How to adjust cooking time for a larger batch? If you want to make a larger batch, increase the cooking time. Cook the sweet potatoes longer to ensure they soften. Stir often to cook everything evenly. This blog post shared a simple and healthy recipe for Sweet Potato and Kale Skillet Sauté. We covered ingredients, step-by-step instructions, and tips to improve flavor and presentation. You learned about ingredient swaps and storage methods for leftovers. This dish is versatile and can fit various diets, making it great for everyone. Embrace the joy of cooking with fresh veggies. Try this recipe and enjoy a tasty, healthy meal today!

Sweet Potato & Kale Skillet Sauté

Discover a delicious and nutritious Sweet Potato & Kale Skillet Sauté that’s perfect for any meal! This easy recipe combines sweet potatoes, kale, and vibrant veggies, all sautéed together for a flavorful dish. With just a few simple steps, you’ll have a healthy meal on the table in no time. Don’t miss out on this tasty and colorful recipe—click through to explore how to make it and enjoy a wholesome dinner tonight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

4 cups kale, stems removed and chopped

1 red bell pepper, diced

1 small onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup vegetable broth (or water)

1 tablespoon apple cider vinegar

Optional: Crumbled feta cheese for garnish

Instructions
 

Heat the olive oil in a large skillet over medium heat.

    Add the diced sweet potatoes to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they start to soften.

      Add the diced onion and red bell pepper to the skillet and continue cooking for another 5 minutes until the vegetables are tender.

        Stir in the minced garlic, ground cumin, and smoked paprika. Cook for about 1 minute until the garlic is fragrant.

          Add the chopped kale to the skillet, and stir well to combine all the vegetables.

            Pour in the vegetable broth (or water) and season generously with salt and pepper. Cover the skillet and let it cook for about 5-7 minutes until the kale wilts and the sweet potatoes are tender.

              Drizzle with apple cider vinegar and stir to incorporate the flavors. Adjust seasoning if needed.

                If desired, sprinkle crumbled feta cheese on top right before serving.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the sauté in a large bowl, garnished with extra kale leaves and a sprinkle of feta for a vibrant look.