This delicious Winter Harvest Kale Sweet Potato Bowl comes together in about 30 minutes and is made all in one pot for easy weeknight dinner that your family will love! Switch up the veggies or grains to suit your taste or use it as a ‘clean out the fridge’ meal to use up those leftovers lying around. Seriously, this dish is as versatile as it is comforting!
Ingredient Breakdown
Let’s take a look at the ingredients that make this bowl oh-so-heartwarming.
Sweet Potatoes
- 2 medium sweet potatoes: Peeled and diced, sweet potatoes not only add a delightful natural sweetness, but they are also packed with nutrients. Not a fan? You can totally use butternut squash or even regular potatoes if that’s what you’ve got on hand!
Kale
- 4 cups fresh kale: Chopped, of course. Kale is like the superhero of greens! It’s packed with vitamins and minerals. Feel free to swap it out for spinach or Swiss chard, it’ll still taste amazing.
Olive Oil
- 2 tablespoons olive oil: This helps to roast the sweet potatoes beautifully. If you don’t have olive oil, avocado oil works too. I promise, it’ll be fabulous either way!
Seasonings
- Salt and pepper to taste: A couple pinches here and there help to brighten everything up.
Crunchy Seeds
- 1/4 cup pumpkin seeds or sunflower seeds: These add a lovely crunch. I’m a real sucker for pumpkin seeds, but feel free to replace them with nuts if that’s what you have.
Flavor Powerhouses
- 1 teaspoon garlic powder: Because garlic makes everything better. I won’t hear any arguments on that one!
- 1 teaspoon paprika: This adds a warm touch and a bit of color. If you love some heat, a pinch of cayenne will totally work!
- 1 tablespoon balsamic vinegar (optional): A drizzle at the end gives a tangy finish that I absolutely adore.
Let’s Get Cooking!
Okay, are you ready for this? Grab your ingredients, preheat that oven, and let’s dive in!
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). This high temperature is the secret to getting those sweet potatoes perfectly caramelized. Trust me, the aroma alone will make you salivate!
Step 2: Roast the Sweet Potatoes
Now, toss the diced sweet potatoes with olive oil, garlic powder, paprika, and a couple pinches of salt and pepper. Make sure every single piece is coated, this helps in achieving that beautiful golden-brown exterior. Spread them evenly on a baking sheet, no overcrowding, please! Pop them in the oven for about 25-30 minutes, stirring occasionally, until they’re tender and fragrant.
Step 3: Saute the Kale
While the sweet potatoes are roasting, heat a skillet over medium heat. Toss in the kale and a drizzle of olive oil. You’ll want to sauté it for about 3-5 minutes until it’s wilted, stirring frequently. The color transforms to a beautiful dark green. And oh, the smell! It’s just divine.
Step 4: Bring It All Together
Once your sweet potatoes are out of the oven and those lovely, caramelized bits are forming at the bottom of your pan, it’s time to combine! In a large bowl, combine your roasted sweet potatoes, sautéed kale, and the seeds. Drizzle with balsamic vinegar if you’re feeling fancy (and I know you are) and mix it all up until everything’s coated nicely.
Step 5: Serve It Up Warm
Serve this bowl warm, either family-style or individual bowls, whichever you prefer! And guess what? You can make it more special by adding a scoop of quinoa or brown rice at the bottom if you’re feeling like an overachiever today!
Why I Love This Recipe
This is my go-to recipe when I need something comforting yet quick. I mean, who doesn’t love a cozy bowl filled with things that scream ‘comfort food’? Each bite is satisfying, and I love how I can use whatever veggies I have, which is such a lifesaver during those busy weeks. My kids? They actually like kale when it’s mixed with sweet potato. It’s like magic, I swear!
And the best part? You can whip this up as a deliciously healthy dinner or even a meal prep option for the week ahead. I’m so excited for you to try it!
If you loved this recipe, be sure to check out my One Pan Boursin Chicken Risotto, my Steak Fried Rice, or my Classic Meatloaf!
Why This Recipe Works
Quick & Easy
This Winter Harvest Kale and Sweet Potato Bowl comes together in under 30 minutes. Whether you’re racing against the clock or just want something cozy, this dish has your back!
One Pot/Sheet Pan
Let’s talk cleanup. This meal comes together all in one pot/pan, meaning minimal effort to rinse and wash! It’s perfect for busy weeknights when you just want to relax after dinner.
Customizable
Use whatever ingredients you have on hand! I’ve mentioned swaps throughout, but truly, this bowl can be made with any veggies or grains you love. Got leftover veggies? Toss them in!
Comfort Food
This dish is loaded with tons of flavor, warmth, and heartiness. It’s like a warm hug on a chilly evening. Trust me, it’s happiness in bowl form!
Serving and Storage Tips
How to Serve This Bowl
Enjoy this beautiful bowl on its own, or pair it with some crusty bread or a side salad for something a little more fancy. You could even top it with a dollop of yogurt or a sprinkle of feta cheese if you like!
Storage
Leftovers will keep for about 4-5 days in the fridge. Just make sure to store them in an airtight container.
Reheating Instructions
To reheat, pop it in the microwave for a couple of minutes until warmed through, easy peasy! I sometimes like to add a splash of water to create steam and keep it from drying out.
Freezer Friendly
This dish is also freezer-friendly! Just make sure to cool everything completely before transferring it to a freezer-safe container. It can last up to three months in the freezer, and you can thaw it overnight in the fridge before reheating.
There you have it your cozy, soul-warming Winter Harvest Kale and Sweet Potato Bowl recipe! Easy, quick, nutritious, and absolutely delicious! I can’t wait for you to try it trust me, it’ll become a staple in your house just like it is in mine!
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30-Minute Winter Harvest Kale and Sweet Potato Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting bowl featuring roasted sweet potatoes and sautéed kale, ready in just 30 minutes.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 4 cups fresh kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup pumpkin seeds or sunflower seeds
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper, then spread them on a baking sheet and roast for 25-30 minutes.
- While potatoes are roasting, heat a skillet over medium heat and sauté the kale in a drizzle of olive oil for 3-5 minutes until wilted.
- Once sweet potatoes are done, combine them with sautéed kale and seeds in a large bowl. Drizzle with balsamic vinegar if desired and mix well.
- Serve warm, optionally over quinoa or brown rice.
Notes
This dish is great for using up leftover veggies and can be customized to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
