By Michelle Amidzich, News Editor
2-3 tablespoons of olive oil
2 cups sweet potatoes (diced to 1-inch squares)
A bunch of kale (stems removed and chopped)
1 teaspoon of garlic powder
Corn tortillas (optional)
Optional seasonings: red pepper flakes, cayenne, onion powder
Optional toppings: avocado, hot sauce, chipotle mayo (Sir Arthur’s brand—just trust me on this), feta cheese, jalapeños, or any of your favorites!
In large saucepan, add 2-3 tablespoons of olive oil (depending on how tender you like your sweet potatoes add more olive oil).
Add sweet potatoes to pan. Sprinkle garlic powder over potatoes. Mix evenly with olive oil and garlic powder.
Sauté over medium heat until desired softness. While sweet potatoes are sautéing, wash kale. Remove stems and chop into bite-sized pieces.
When sweet potatoes are almost done, add kale. If you are adding additional seasonings, now would be the time. Cook until potatoes are tender, and kale is crisp.
If using tortillas (honestly, sometimes I just like to make taco bowls), heat tortillas in microwave for 15 seconds. If you have more time, preheat oven to high broil with rack in center. Stack tortillas on foil, sprinkle with water and wrap. Place directly on rack and broil 2-3 minutes or until warm.
Spread avocado on each tortilla (or chipotle mayo), then pile on sweet potato and kale on top. Serve with sides of beans and/or corn (or add them to your tacos or bowl). Sprinkle feta, hot sauce, and if you’re feeling extra spicy, put some jalapeños on top!