Recipe: Sweet Potato + Kale Bowl

In-season veggies for cooking are where it’s at we think! It’s winter here in Alberta and both kale + sweet potato are in season which means they are always looking to be used, so why not together!

We came up with this recipe after using the sweet potato – kale – sage combo as a pizza topping!

Photography by North Birch Grove

Sweet Potato + Kale Bowl

What you’ll need:

-1 large sweet potato peeled

-1 bunch of red leaf kale

– 3 tbsp of rapeseed oil

– 2-3 garlic cloves minced 

– handful of fresh sage leaves 

– 1/4 cup of light cream or dairy sub

– pasta, grain, or seed of your choice to fill 2-3 bowls,we used whole wheat pasta as a treat!

– 1/4 cup grano Padano shredded

– Himalayan salt + cracked pepper to taste

– 1 tsp nutritional yeast, 1 tsp toasted pepitas per bowl (to garnish)

Photography By North Birch Grove


Chop your kale into bite size pieces, shred your sweet potato w a cheese grater, mince your garlic, and roughly chop your sage. Keep everything separated.

Bring a pot of salted water to boil + cook your pasta, grain, seed accordingly. Drain.

Warm 1/3 of your rapeseed oil + lightly fry half of your garlic w the sage leaves until golden. Set aside, blot w paper towel to remove excess oil.

Warm the second 2/3 of your rapeseed oil over medium heat + add your garlic, stirring until sizzling + fragrant.

Add in shredded sweet potato, a splash of water, stir, lower heat and cook covered for 15 minutes stirring often until potato has reduced in volume + tastes sweet.

Add red kale, another splash of water, cover and cook until kale is tender, stirring often.

Add in your cream, stir until mixed, then add your sage/garlic combo

Fold in your cooked + drained pasta, s+p to taste, and your grano Padano.

Plate, and serve with pepitas + nutritional yeast <optional, we like the nutty taste, essential b12 and zinc these two garnishes add but it’s not a taste for everyone!>


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