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kale

Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

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Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

Za'atar Chicken Thighs with Sweet Potatoes, Kale, and Sorghum.jpg

Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

Serves 6

Ingredients:
6 bone-in skin-on chicken thighs
1 tablespoon za’atar (see notes)
1/4 teaspoon salt, plus more for sprinkling
1/2 teaspoon pepper, plus more for sprinkling
2 tablespoons olive oil, divided
1 1/2 cups diced yellow onion
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
2 cups diced orange- or yellow-fleshed sweetpotatoes
1 cup peeled, diced apple
1 cup chicken broth
1 cup whole grain sorghum (see notes)
1 cup water
2 cups packed chopped kale

Instructions:

  1. Sprinkle the chicken with the za’atar, salt, and pepper.

  2. In an instant pot on the sauté setting, warm 1 tablespoon of the oil. Add the chicken skin side down and cook until browned, 5 to 6 minutes. Turn the chicken and brown the other side, 2 to 3 minutes. Transfer the chicken to a plate and set aside.

  3. Warm the remaining 1 tablespoon of oil in the pot. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the lemon juice and oregano and scrape up any browned bits on the bottom of the pan. Add the sweetpotatoes, apple, broth, sorghum, water, and a sprinkle of salt and pepper. Arrange the chicken, skin side up, on top of the mixture. Secure the lid, making sure that the steam vent is closed. Switch to the pressure cooker setting and cook for 20 minutes.

  4. Release the steam valve and open the lid. Remove the chicken and set it aside. Stir the kale into the mixture in the instant pot.

  5. Arrange the sweetpotato and sorghum mixture on plates or a platter, top with the chicken, and serve.

Notes: Za’atar is a Middle Eastern spice blend. Look for it in the spice section of your supermarket and at gourmet food stores.

For tips on buying and cooking with sorghum, visit www.simplysorghum.com.

Recipe and photo courtesy of Simply Sorghum

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Sweetpotato, Sorghum, and Pomegranate Salad

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Sweetpotato, Sorghum, and Pomegranate Salad

Sorghum, Sweetpotato, and Pomegranate Salad.jpg

Sweetpotato, Sorghum, and Pomegranate Salad

Serves 6

Ingredients:

For the dressing:
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard 
2 teaspoons sorghum syrup (see notes)
1/4 teaspoon ground ginger 
1/4 teaspoon ground cinnamon
1 clove garlic, minced
1/3 cup olive oil

For the sweetpotatoes:
3 pounds orange- or yellow-fleshed sweet potatoes, diced 
2 teaspoons olive oil or coconut oil 
1/4 teaspoon salt 
1/4 teaspoon pepper

For the candied walnuts:
1 tablespoon sorghum syrup or maple syrup (see notes)
1 tablespoon coconut oil
1/2 to 1 teaspoon ground cinnamon 
1/4 teaspoon ground ginger
1 pound walnut halves

For the salad:
1 bunch kale 
3 cups cooked whole grain sorghum (see notes)
1 small red onion, quartered 
3 tablespoons hemp seeds 
1 cup pomegranate arils

Instructions:

  1. Make the dressing: In a small bowl, whisk together the vinegar, mustard, syrup, ginger, cinnamon, and garlic. Whisk in the oil and set aside.

  2. Make the sweetpotatoes: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.

  3. In a large mixing bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer the mixture to the prepared baking sheet and roast for 15 minutes. Turn the sweetpotatoes and continue to bake until lightly brown and tender. Set aside to cool.

  4. Make the candied walnuts: Reduce the oven to 350°F. Line a large rimmed baking sheet with parchment.

  5. In a medium bowl, combine the syrup, oil, cinnamon, and ginger, stirring to mix well. Chop half of the walnuts, then add the chopped walnuts and walnut halves to the syrup mixture, stirring gently until thoroughly coated. Arrange the walnut mixture on the prepared baking sheet and bake until browned, 5 to 7 minutes. Set aside to cool.

  6. Make the salad: In a large bowl, combine the kale with 3/4 of the dressing, using your hands to massage the dressing into the kale. Add the sorghum, onion, hemp seeds, pomegranate arils, sweetpotatoes, and 1/2 cup of the walnuts. Transfer to a serving bowl or plates, sprinkle with more walnuts, and serve.

Notes: For tips on buying and cooking with sorghum and sorghum syrup, visit www.simplysorghum.com.

To switch things up, try pumpkin seeds instead of walnuts or dried cranberries instead of pomegranate arils.

Recipe and photo courtesy of Simply Sorghum

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Southwestern Sweetpotato Quinoa Bowl

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Southwestern Sweetpotato Quinoa Bowl

Our friend Gaby is at it again. This time, she packs a whole lot of superfood goodness into one delicious bowl with this recipe. 

Ingredients

For the bowl:

1 cup quinoa

1 bunch kale, finely sliced

2 tablespoons olive oil

1 medium lime, juiced

1⁄2 teaspoon salt

2 avocados

1 14-ounce can black beans, rinsed and drained

1⁄4 cup crumbled cotija cheese

Kosher salt, pepper and red pepper flakes to taste

 

For the Sweetpotatoes:

2 medium California sweetpotatoes (about 11⁄2 pounds), sliced into small, 1⁄4-­inch cubes

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 1⁄2 teaspoons salt

 

One recipe Cilantro Vinaigrette 

Instructions

For the Sweetpotatoes:

  1. Preheat oven to 425 degrees F.

  2. On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.

  3. Transfer the California sweetpotatoes into the oven and roast for 25­-30 minutes until they are fork tender.

For the bowl:

  1. Cook the quinoa according to the package directions. Set aside.

  2. Toss the kale, olive oil, lime juice and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cotija and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

Original blog post can be found here.

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

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Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Here’s a simple, healthy, and hearty way to enjoy sweetpotatoes—stuffed with cumin-laced quinoa, black beans, steamed kale, and cheese, then topped with scallions and cilantro. It’s perfect for both a weeknight dinner and for game day with the gang. 

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta - for web use.JPG

Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta

Serves 3 to 6

Ingredients:
3 medium orange- or yellow-fleshed California sweetpotatoes (about 12 ounces each), halved lengthwise
1/4 cup quinoa
1 tablespoon ground cumin
Salt
3 cups shredded kale or baby kale leaves
Pepper
1 cup drained black beans
4 ounces feta cheese, crumbled (about 1 cup)
2 scallions, sliced
2 tablespoons chopped fresh cilantro

Instructions:

  1. Preheat the oven to 375°F.

  2. Arrange the sweetpotatoes cut side down on a foil-lined baking sheet and bake until tender, 30 to 40 minutes. Turn the sweetpotatoes cut side up and set aside until cool enough to handle (leave the oven on).

  3. While the sweetpotatoes are baking, cook the quinoa according to package directions, adding the cumin to the saucepan along with the quinoa. Remove from the heat, add salt to taste, and set aside covered to keep warm.

  4. Also while the sweetpotatoes are baking, in a steamer, double boiler, or microwave oven, steam the kale until tender. Remove from the heat and set aside uncovered to prevent overcooking.

  5. Scoop out the sweetpotatoes, leaving about 1/2-inch of flesh inside each skin (save the scooped flesh for another use). Arrange the skins cut side up on the baking sheet and sprinkle with salt and pepper. Top with the quinoa, beans, kale, and cheese and bake until the sweetpotatoes are heated through and the cheese is browned, about 10 minutes.

  6. Sprinkle with the scallions and cilantro and serve.

Recipe courtesy of The Fresh Beet

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Kale and Sweetpotato Lentil Salad

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Kale and Sweetpotato Lentil Salad

KaleSweetpotatoLentilSalad.jpg

Serves: 20 side servings

Ingredients: 

For Salad

2 pounds of California sweetpotatoes, cut into small cubes
5 teaspoons olive oil, divided
1 clove garlic, minced
1 medium yellow onion, finely chopped
2 teaspoons minced fresh ginger
½ teaspoon ground cumin
1 teaspoon turmeric
1 bunch red kale, stems removed, leaves sliced into wide ribbons
1 cup lentils
1 cup low-sodium vegetable broth
¼ teaspoon Kosher salt
Freshly ground pepper

For Dressing

2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
2 teaspoons grainy Dijon mustard
3 tablespoons olive oil

Instructions
1.    Preheat oven to 400 degrees F. Toss cubed sweetpotatoes with 1 tablespoon olive oil and spread on a foil-lined baking sheet. Roast sweetpotates for 20-25 minutes, until tender, shaking pan one or two times during cooking.
2.    Heat 2 teaspoons olive oil in a medium pot over medium-high heat. Add the garlic and onions and sauté for 3 minutes. Add the minced ginger and sauté 1 minute more. Stir in the cumin and turmeric for 30 seconds. 
3.    Add kale and ½ cup water and cook, stirring frequently, until the kale is cooked down. Remove the kale and onion mixture from heat and transfer to a large mixing bowl.
4.    Place lentils, 1 cup broth, and 1 cup water in the pot, bring to a boil, lower heat and simmer covered for 20-25 minutes until water is absorbed and lentils are cooked, but not mushy.
5.    In a small bowl, whisk together all the dressing ingredients.
6.    Combine lentils and roasted sweetpotatoes with kale mixture. Toss with dressing and season with salt and pepper. Serve warm or at room temperature. 

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Like Superman and Wonder Woman, sweetpotatoes and kale are one dynamic duo. Jessica Levinson, from Nutritioulicious created this Kale & Sweetpotato Lentil Salad partnering two super foods both rich in essential nutrients. It’s a perfect healthy salad whether you’re trying to leap tall buildings in a single bound or just enjoying the summer sun. 

 

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California Sweetpotatoes Stuffed with Ground Beef and Kale

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California Sweetpotatoes Stuffed with Ground Beef and Kale

1/2 pound ground beef

2 sweet potatoes, baked 

1 cup kale, chopped

1/2 bell pepper, chopped

1/2 small onion, chopped

2 T coconut oil

1/2 T ground cumin

1/2 T smoked paprika

1/2 tsp ground coriander

1/2 T dried oregano

Squeeze of fresh lime juice

Himalayan salt & pepper, to taste

1 ripe avocado

Directions:

  • Preheat oven to 450 degrees. Pierce the sweet potatoes several times with the tines of a fork. Place the sweetpotatoes on a baking sheet. Bake until tender, about 45 minutes.

  • While sweetpotatoes are baking, in a large skillet brown the ground beef. Add the bell peppers, onions, and coconut oil and saute until the onions and peppers are tender. Add all of the spices and mix well. Add the kale and sauté until the kale is wilted and tender (about 3 minutes).

  • To assemble, slice the sweet potatoes open lengthwise and mash the insides. Scoop the beef/kale mixture into the middle of each sweet potato. Squeeze fresh lime juice over beef/kale mixture. Serve with slices of avocado.

Recipe courtesy of Zest & Zeal

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Sweetpotato, Kale, and Black Bean Tostadas

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Sweetpotato, Kale, and Black Bean Tostadas

Don’t let all the good-for-you toppings fool you. These tostadas are deeply indulgent and heartily satisfying, thanks to crisp-chewy tortillas, plus cheese, cilantro, and lime. (Is there anything that isn’t great with cheese, cilantro, and lime? We think not.)

Sweetpotato, Kale, and Black Bean Tostadas

Sweetpotato, Kale, and Black Bean Tostadas

Serves 4

Ingredients:
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice
3/4 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 tablespoons olive oil, divided
Eight 5- to 6-inch corn or flour tortillas
One 15-ounce can black beans, drained and rinsed
1/2 onion, cut into 1/4-inch dice
4 cups shredded kale or baby kale leaves
4 ounces Monterey Jack or Cheddar cheese, or a combination, shredded
1/2 cup fresh cilantro leaves or cilantro sprigs
1 lime, cut into 8 wedges
Green hot sauce, for serving

Instructions:

  1. Preheat the oven to 400°F. Arrange three racks in the oven.

  2. In a large bowl, combine the sweetpotatoes, paprika, salt, pepper, and 2 tablespoons of the oil. Spread the mixture on a large rimmed baking sheet and bake on the bottom rack until just tender, about 15 minutes.

  3. Meanwhile, arrange the tortillas on two additional rimmed baking sheets. Brush on both sides with the remaining 1 1/2 tablespoons of oil and set aside.

  4. Scatter the beans and onion over the sweetpotatoes, toss the entire mixture, and return to the bottom rack. Place the tortillas on the other two racks and bake 6 minutes. Turn the tortillas over, switch racks, and continue to bake until the sweetpotatoes are tender and the tortillas are crisped, about 6 minutes.

  5. Top the tortillas with the kale, sweetpotato mixture, and cheese and return to the bottom racks to slightly melt the cheese, 2 to 3 minutes. Arrange the tostadas on plates and top with the cilantro. Serve with the lime wedges and hot sauce alongside.

Adapted from a recipe courtesy of Teaspoon of Spice

 

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