Sweet Potato Kale Sheet Pan Dinner
This contrast of textures is a party in your mouth and offers up the warm colours of fall but easily enjoyed year round. The lemony kale is a perfect marriage with the turmeric scented sweet potato. Easily change up the beans to what you have available in your kitchen.
1 large sweet potato (about 1 lb/454 g), scrubbed
1/2 tsp (2 mL) ground turmeric
3 cups (500 mL) kale leaves, stems removed
1 cup (250 mL) cooked black beans
(Plus oil, salt, and pepper to season)
Preheat oven to 425F (220C). Line a baking sheet with parchment paper; set aside.
Cut sweet potatoes into 1-inch (2.5-cm) chunks and place in a large bowl.
Using a rasp, remove 1/2 tsp (2 mL) of zest from lemon and add to sweet potatoes along with turmeric. Cut lemon in half and squeeze out enough juice for 1 tbsp (15 mL); set aside.
Drizzle sweet potatoes with 1 tbsp (15 mL) oil, 1/4 tsp (1 mL) each salt and pepper. Spread onto prepared baking sheet and roast in preheated oven for 15 minutes. Remove from oven.
Massage kale with lemon juice and pinch each salt and pepper. Add kale leaves to sweet potato on baking sheet and return to oven for 8 minutes or until sweet potatoes are golden and tender and kale is crisp. Stir in beans.
Divide among 2 large shallow bowls to serve.
Nutrition Information (per serving - 1/2 recipe):
14 g protein
9 g fat
71 g carbohydrate
15 g fibre
13 g sugars
480 mg sodium