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Sweet potato & kale bowl with peanut dressing
Sweet potato & kale bowl with peanut dressing
737kcal Per person
22g Protein
61g Carbs
45g Fat
17g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 4 ounces kale (frozen) (112 g)
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 1 egg
- ½ avocado
- 1 tablespoon peanut butter (20 g)
- 1 squeeze lemon juice (5 ml)
- 1 teaspoon honey (7 g)
- 1 tablespoon water (15 ml)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Wash the sweet potato and cut it into small cubes. Boil the sweet potato cubes in a pot of water for about 10 minutes, until tender. Drain well and set aside.
- Meanwhile, finely chop the kale and press the garlic.
- Heat the oil in a skillet, add the kale and garlic and sauté for about 4 minutes, until wilted and slightly crispy. Season with a little salt and pepper if desired.
- Slice the avocado.
- For the dressing, mix the peanut butter, lemon juice and honey in a small bowl. Add a bit of warm water and stir until smooth and creamy. Season with a pinch of salt.
- To serve, place the sweet potato and kale in a bowl. Add the avocado and drizzle with the peanut dressing.
Tip van FitChef
1. Top the bowl with some chili flakes if you like extra heat.
2. For extra flavor and texture, you can roast the sweet potato cubes in the oven at 400°F (200°C) for 20 minutes instead of boiling. Toss them with a bit of oil, salt and pepper before roasting. During the last 8 minutes, add the kale mixed with garlic and a little oil to the baking sheet to make it crispy and golden brown.
