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To make the Sweet Potato Kale Skillet, you'll need: - 2 medium sweet potatoes, peeled and diced into ½-inch cubes - 1 bunch of fresh kale, stems removed and leaves roughly chopped - 1 small onion, finely chopped - 2 cloves of garlic, minced - 1 red bell pepper, diced into small pieces - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon extra virgin olive oil - Salt and freshly ground black pepper to taste - ¼ cup vegetable broth or water - Optional: ¼ cup feta cheese, crumbled (for garnish) If you don’t have some ingredients, here are swaps you can try: - Sweet Potatoes: Use butternut squash or regular potatoes. - Kale: Spinach or Swiss chard works well. - Onion: Shallots or leeks can add a nice flavor. - Red Bell Pepper: Any color bell pepper or even chopped tomatoes can work. - Feta Cheese: Use goat cheese or leave it out for a dairy-free option. - Vegetable Broth: Water or chicken broth can be used instead. Sweet potatoes are rich in vitamins A and C. They help boost your immune system and keep your skin healthy. They also have fiber, which aids digestion. Kale is a leafy green packed with vitamins K, A, and C. It has antioxidants that protect your cells. Eating kale can support heart health and improve bone strength. Together, sweet potatoes and kale make a hearty and nutritious meal. {{ingredient_image_2}} First, grab a large skillet. Heat one tablespoon of extra virgin olive oil over medium heat. Wait until the oil shimmers. Add the finely chopped onion. Sauté for about three minutes. You want the onions to soften and turn clear. Next, add two minced garlic cloves and one diced red bell pepper. Cook for two more minutes. Make sure to stir often. You don't want the garlic to burn. Now, it’s time for the star: sweet potatoes. Add two medium sweet potatoes, diced into half-inch cubes. Sprinkle in one teaspoon of ground cumin and one teaspoon of smoked paprika. Season with salt and freshly ground black pepper. Stir everything well. Cook for about five to seven minutes. You want the sweet potatoes to soften and start to color. Then, pour in a quarter cup of vegetable broth or water. Cover the skillet with a lid. Let it cook for ten minutes. Check on it to see if the sweet potatoes are fork-tender. When the sweet potatoes are ready, uncover the skillet. Add one bunch of fresh kale, roughly chopped. Stir it in and let it cook for another three to five minutes. The kale will wilt and become tender. Taste the dish and adjust the salt and pepper if needed. If you like, crumble some feta cheese on top for extra flavor. Serve warm in bowls, and enjoy your hearty meal! To get sweet potatoes just right, choose firm ones. Look for smooth skin without bruises. Cut them into even ½-inch cubes. This helps them cook evenly. Cook them until they are soft but not mushy. Always taste as you go! Adjust salt and spices to your liking. If you don’t have sweet potatoes, try regular potatoes or butternut squash. If kale is not available, spinach works well too. You can swap red bell pepper for green or yellow. No cumin? Use chili powder for a different flavor. Serve your skillet warm in bowls. Top it with crumbled feta for extra taste. This dish goes well with crusty bread or a light side salad. You can also pair it with grilled chicken or chickpeas for added protein. Enjoy your meal with family or friends for a cozy dinner! Pro Tips Use Fresh Ingredients: Fresh sweet potatoes and kale will enhance the flavors of your dish significantly. Opt for organic if possible for the best taste and quality. Customize the Spice Level: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes to the mix for an extra kick. Meal Prep Friendly: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Experiment with Garnishes: While feta cheese adds a great flavor, try using goat cheese or even avocado for a different twist on this dish. {{image_4}} You can boost the protein in your Sweet Potato Kale Skillet easily. For a plant-based option, add canned chickpeas. Simply rinse and drain them, then stir them in when you add the kale. They blend well with the flavors and make your meal hearty. If you prefer chicken, use cooked, shredded chicken. Add it after sautéing the onions and peppers. This way, the chicken warms up and soaks in the flavors. Both options provide a satisfying twist. Making this dish vegan is simple! Just skip the feta cheese or use a dairy-free version. There are many plant-based cheeses on the market that work well. Look for ones that crumble like feta. Nutritional yeast is another great addition. It adds a cheesy flavor without any dairy. This keeps your meal creamy and delicious while still being vegan. Want to add some heat? Try adding red pepper flakes or diced jalapeños. These spices will give your skillet a nice kick. You can also experiment with herbs. Fresh thyme or rosemary adds a fragrant touch. For a smoky flavor, consider adding a bit more smoked paprika. Don’t be afraid to play with flavors. Each addition brings something new to your skillet, making every meal unique! To store leftovers, let the dish cool first. Use an airtight container. Place the sweet potato kale skillet in the fridge. It will stay fresh for about 3 to 5 days. Make sure to keep it covered to prevent it from drying out. When you're ready to eat, take it out of the fridge. You can reheat it on the stove or in the microwave. For the stove, add a splash of water or broth. Heat it on low until warm. If using the microwave, heat it in short bursts. Stir in between to ensure even heating. If you want to freeze it, use freezer-safe containers. Portion it into smaller amounts for easy meals later. This dish can last in the freezer for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned before for best results. Yes, you can make this dish ahead of time. Cook the sweet potato kale skillet and let it cool. Store it in an airtight container in the fridge. It will stay fresh for up to three days. When you are ready to eat, simply reheat it on the stove or in the microwave. You can add many vegetables to the skillet. Try adding chopped carrots, zucchini, or bell peppers. Broccoli or spinach can also work well. Mix and match based on what you have. This allows you to use what’s in your fridge. To add spice, consider using jalapeños or red pepper flakes. You can also add hot sauce for an extra kick. Adjust the amount based on your taste. Start small and add more as needed. This way, you can control the heat level. In this post, we explored the vibrant world of sweet potatoes and kale. We covered ingredients, cooking steps, and helpful tips. You learned how to make this dish easy and tasty, even with substitutions. Don't forget the variations to customize your meal. Lastly, knowing how to store leftovers will save you time. Embrace these ideas and enjoy your cooking journey!

Sweet Potato Kale Skillet Delight

A hearty and nutritious skillet dish featuring sweet potatoes and kale, perfect for a wholesome meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1 bunch fresh kale, stems removed and leaves roughly chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper diced into small pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • to taste salt and freshly ground black pepper
  • 0.25 cup vegetable broth or water
  • 0.25 cup feta cheese, crumbled (for garnish)

Instructions
 

  • Begin by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 3 minutes, or until the onions are soft and translucent.
  • Add the minced garlic and diced red bell pepper to the skillet, continuing to cook for an additional 2 minutes. Stir frequently to prevent the garlic from burning.
  • Next, incorporate the diced sweet potatoes, ground cumin, and smoked paprika into the mixture. Season with salt and pepper according to your taste preferences. Cook for 5-7 minutes, stirring occasionally until the sweet potatoes begin to soften and develop a little color.
  • Carefully pour in the vegetable broth, stirring to combine. Cover the skillet with a lid and let it cook for another 10 minutes, checking occasionally until the sweet potatoes are fork-tender.
  • Once the sweet potatoes are cooked through, uncover the skillet and stir in the chopped kale. Continue to cook for an additional 3-5 minutes until the kale is wilted and tender. Taste the dish and adjust the seasoning if necessary.
  • After everything is nicely cooked and melded together, remove the skillet from heat. If desired, top with crumbled feta cheese for an added burst of flavor before serving.

Notes

Serve warm with extra feta and a drizzle of olive oil. Pairs well with crusty bread or a light salad.
Keyword healthy, kale, skillet, sweet potato, vegetarian