4 Serves
76 Mins
Preheat your oven to 200°C. Peel and dice the sweet potatoes into uniform cubes.
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Vitamin K
626 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
340 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
712 mg / 4,700 mgSodium
355 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Toss the sweet potato cubes with olive oil, salt, and black pepper on a baking sheet, then roast until tender and caramelized, about 30-40 minutes.
While the potatoes roast, wash and chop the kale into bite-sized pieces.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, then add the kale and cook until wilted and tender.
Combine the roasted sweet potatoes and sautéed kale in a serving bowl, season with additional salt and pepper if desired, and serve warm.
7
g67
g58
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