4 Serves
51 Mins
Preheat your oven to 200°C. Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet.
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Vitamin E
1 mg / 15 mgVitamin K
302 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
176 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
1014 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Roast the sweet potatoes for 20 to 25 minutes until tender and lightly browned, then remove from the oven.
While the potatoes roast, heat olive oil in a dutch oven over medium heat. Add the chicken sausage and cook until browned.
Stir in the chopped onion and mushrooms, sautéing for 3 to 5 minutes until the vegetables have softened.
Add the minced garlic, thyme, and additional salt and pepper to the pot, stirring for 1 minute until fragrant.
Pour in the chicken stock, bring to a boil, then reduce the heat and simmer for 5 to 10 minutes.
Gently fold in the roasted sweet potatoes and kale, submerging the greens, and cook for 3 to 5 minutes until the kale is tender and bright green.
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