This versatile side of sweet potatoes with greens is as healthy as it is crave-able. Serve as a base or side with your favorite meal, it is perfect for breakfast, lunch, or dinner. And the magic sauce makes this dish over-the-top-amazing!
Options galore…
The great thing about this recipe is that you can eat it anytime of day. It makes a great base for a breakfast bowl with an egg and avocado over top. Or as a wonderful addition to a salad for lunch. For dinner, it is the perfect side for a delicious chicken like my Pistachio and Pepita Encrusted Chicken Bowl.
You can even add in some of your savory favorites like bacon or sausage to this sweet potatoes with greens. I try to include greens where I can and this dish is no different but feel free to use your favorite green. I find kale to be a nice sturdy burst of nutrient dense flavor but swiss chard, spinach, escarole, or watercress would make great additions, too! Feel free to add a bit of spice using hot peppers or red bell peppers if you cannot stomach spicy foods.
A few tricks…
+ Cooking at a high temperature is great for browning but you really need to watch closely so that your onions don’t burn. A way to avoid this is to cut the onion into larger pieces. And be sure to toss frequently in the oven.
+ Be sure to thoroughly dry the sweet potatoes. I dry with paper towels and then allow to sit out for a bit before cooking.
+ Using arrowroot powder helps to crisp up the outside of your sweet potato.
+ Rinsing the minced shallots in a strainer under running water for about 45-60 seconds helps to take away the sharpness of the shallot. This is optional.
+ I sprinkle the onion powder and paprika so that the spices cover everything thoroughly. In the recipe, I approximate this to be about 1 tbsp of each.
+ Be sure to massage the kale before you use. This helps to break down the cell structure and moderates the flavor. So if you haven’t been a fan of kale in the past, try massaging it.
+ While the sweet potatoes are great on their own, the addition of the magic sauce elevates them to the next level of flavor. Be sure to go the extra step of making the sauce. It goes great on other dishes as well, like my Chipotle Chicken Stuffed Sweet Potato.
I hope you enjoy this crazy good side dish as much as my family and I do!
Preheat oven to 425 ° F. Place sweet potatoes and onions on parchment lined sheet pan. Pour avocado oil over potatoes and onions and toss with your hands. Sprinkle onion powder, paprika, salt and pepper over potatoes and onion. Toss thoroughly with hands. Roast in oven for about 45-60 minutes, turning frequently to prevent burning. Heat a sauté pan over medium heat. Coat with avocado oil. Sauté kale until slightly wilted (about 5 minutes). Take out potatoes once cooked and toss kale in with potato onion mixture. Serve warm with side of magic sauce. TO MAKE MAGIC SAUCE: Combine mayo, coconut aminos, and shallots together. To add spice, sauté some diced hot peppers (serrano, jalapeño, Italian) with the kale or green of your choice.Crazy Good Sweet Potatoes with Greens and Magic Sauce
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