This is like the best, most satisfying vegan meal I have ever made! I was so excited that I almost ate all of the roasted kale...
So this is an original recipe, but based on a few others (notably, I got the idea for spicy roasted sweet potatoes from this Smitten Kitchen recipe for butternut squash). I've been trying to eat more healthy (i.e. not so much frozen pizza) so I came up with this idea, and it evolved as I was cooking.
I started by cutting 2 sweet potatoes into large chunks. I tossed them with:
--2 cloves garlic, chopped (use more next time! was good but needs moar delicious garlic!)
--a few tablespoons olive oil
--1-2 tsp smoked sweet paprika powder
--1-2 tsp cumin
--1-2 tsp spicy red pepper powder
--a few chopped sprigs of thyme (not really necessary)
--dash of red pepper flakes
--dash of salt
...and baked the whole thing at 450 for about 30 minutes (until the sweet potatoes are fully cooked). I added a can of washed/drained cannellini beans (or any other bean will do) for the last 10 minutes.
While the sweet potatoes were roasting, I caramelized half of a sliced red onion (could've used a whole one), and washed, dried, and baked some kale chips (for about 6 minutes at 450). I used 1 bunch of kale, although I did eat quite a bit of it while waiting for the sweet potatoes.
Then once everything was done I just mixed it all together. The flavors and textures all worked together really well: the sweet potatoes slightly sweet, spicy, and mouth-meltingly soft; the kale savory and crunchy; and the beans light and hearty at once. I think vegan food makes me feel better, from the core. I will definitely make this again! This dish will taste best warm.
So this is an original recipe, but based on a few others (notably, I got the idea for spicy roasted sweet potatoes from this Smitten Kitchen recipe for butternut squash). I've been trying to eat more healthy (i.e. not so much frozen pizza) so I came up with this idea, and it evolved as I was cooking.
I started by cutting 2 sweet potatoes into large chunks. I tossed them with:
--2 cloves garlic, chopped (use more next time! was good but needs moar delicious garlic!)
--a few tablespoons olive oil
--1-2 tsp smoked sweet paprika powder
--1-2 tsp cumin
--1-2 tsp spicy red pepper powder
--a few chopped sprigs of thyme (not really necessary)
--dash of red pepper flakes
--dash of salt
...and baked the whole thing at 450 for about 30 minutes (until the sweet potatoes are fully cooked). I added a can of washed/drained cannellini beans (or any other bean will do) for the last 10 minutes.
While the sweet potatoes were roasting, I caramelized half of a sliced red onion (could've used a whole one), and washed, dried, and baked some kale chips (for about 6 minutes at 450). I used 1 bunch of kale, although I did eat quite a bit of it while waiting for the sweet potatoes.
Then once everything was done I just mixed it all together. The flavors and textures all worked together really well: the sweet potatoes slightly sweet, spicy, and mouth-meltingly soft; the kale savory and crunchy; and the beans light and hearty at once. I think vegan food makes me feel better, from the core. I will definitely make this again! This dish will taste best warm.
