Roasted spiced sweet potato with sticky, sweet kale.
This is a delicious side dish that goes with so many things… it is warming and the onions give a sweetness to the kale. I love it with salmon, pork or lamb but it is delicious with chickpeas too.
INGREDIENTS
85g sweet potato, cubed
25g red onion, chopped finely
30g chopped kale
1/2 teaspoon of smoked paprika
1/4 - 1/2 teaspoon of dried chilli flakes
1/4 teaspoon of garlic powder
1 teaspoon of freshly grated ginger
1 garlic clove, crushed
1 tablespoon of extra virgin olive oil
1 teaspoon of apple cider vinegar
1 tablespoon of tamari
INSTRUCTIONS
Mix the paprika, chilli flakes, garlic powder, some salt and pepper with half a tablespoon of extra virgin olive oil in a bowl. Add the cubes of sweet potato and coat in the mix.
Put the sweet potato in an airfryer or oven for 15 mins at 180*, shaking occasionally.
Meanwhile put the onions in a pan with the half a tablespoon of extra virgin olive oil and a little salt. Let it heat through for about 2 minutes before adding the garlic and ginger. Cook for another 2 minutes. Add the apple cider vinegar and tamari to the pan. Put a lid on the pan so all the ingredients slowly sweat together becoming a sticky, glossy mix. While the mixture is still hot, pour it over the kale and massage it into the leaves.
By now the sweet potato should be cooked so that you can push a knife into it and it slips off.
Add the sweet potato to the kale and gently mix togeher. Serve with pan fried salmon or lamb chops.