FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Baked Sweet Potatoes with Garlicky Kale and Almond Butter

Baked Sweet Potatoes with Garlicky Kale and Almond Butter

Posted on January 22, 2018
Category:

Are people still eating kale in the third week of January?

I think so. I hope so. But I’m not sure.

As you all know, my love for kale runs deep. I will happily eat those deep, dark greens every single day. But I also totally get that it’s one of those ingredients that’s not for everyone. People seem to either love it or they hate it.

EXCEPT at the start of a new year. When suddenly, the enthusiasm for kale skyrockets. Kale smoothies, kale soups, kale salads and more. Kale is everywhere you look.

Baked Sweet Potatoes with Garlicky Kale and Almond Butter | www.floatingkitchen.net

So. I’m here today. Just three weeks into the new year. With this humble (but also very hearty) vegan, gluten free recipe for Baked Sweet Potatoes with Garlicky Kale and Almond Butter. Please tell me that you’re still on board with this whole situation.

The inspiration for this recipe is two-fold. It started with a craving for my favorite Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula. But with asparagus currently out of season, I wanted to find something else for the topping. Then I spotted my friend Sherrie’s garlicky kale bowls, and I knew right away that her lightly sautéed kale (al dente, as she describes it) would be the perfect way to change things up.

Baked Sweet Potatoes with Garlicky Kale and Almond Butter | www.floatingkitchen.net

Baked Sweet Potatoes with Garlicky Kale and Almond Butter | www.floatingkitchen.net

Off I went. Baking up sweet potatoes halves until they were soft. Gently cooking kale with olive oil and lots (lots!) of garlic. And whipping up a creamy almond butter-based dressing for drizzling. Because I’m all about the drizzle.

Kale never tasted so good.

I like to have these as a main meal. But they’re also great as a side dish (particularly fabulous with a bowl of lentil soup). You could put a fried egg on top, if you’re into that sort of thing. Or just relax and enjoy them as is.

Cheers,

Liz

Baked Sweet Potatoes with Garlicky Kale and Almond Butter

Serves 4

Baked Sweet Potatoes with Garlicky Kale and Almond Butter

Ingredients

  • For the Sweet Potatoes
  • 4 medium sweet potatoes, scrubbed and halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, peeled and minced
  • 1 large bunch curly kale, leaves separated from stems and chopped
  • 1/2 tsp. salt

  • For the Dressing
  • 2 tablespoons almond butter
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tsp. maple syrup
  • 1-2 tablespoons extra-virgin olive oil

Instructions

  1. Pre-heat your oven to 425 degrees.
  2. Line a rimmed baking sheet with parchment paper. Place the sweet potato halves cut-side down on the parchment paper. Then transfer them to your pre-heated oven and bake until soft, about 40-45 minutes. Remove the baking sheet from your oven and carefully flip the sweet potatoes over. Use a fork to loosen/break up the flesh slightly. Cover to keep warm and set aside.
  3. Warm the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes. Then add the kale, tossing to coat it in the olive oil and garlic, and cook for 3-4 minutes. Sprinkle the salt over the kale as you stir it. Remove the skillet from the heat, cover to keep warm and set aside.
  4. To make the dressing, stir together the almond butter, lemon juice, water and maple syrup in a small bowl until smooth. Then stir in enough extra-virgin olive oil to make the dressing thin enough to drizzle. Set aside.
  5. To serve, drizzle some of the dressing over the baked sweet potatoes. Top with the garlicky kale and more dressing, if desired. Serve immediately.
https://www.floatingkitchen.net/baked-sweet-potatoes-with-garlicky-kale-and-almond-butter/

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  • White Bean Chili with Chicken and Sweet Potatoes

White Bean Chili with Chicken and Sweet Potatoes

Posted on January 15, 2018
Category:

This post was originally published here on December 12, 2013. I’ve since updated the photographs and text. I hope you try it out!

Talking about the weather always makes me feel old. Because it just seems like something that older people love to do. But jeez, we’ve had some wild weather here in New England this month. And I can’t help but talk about it.

This January, we’ve experienced some of the most extreme weather I’ve seen in a long time. First, there was the bomb cyclone/blizzard, which buried us in snow and resulted in major coastal flooding and power outages across the region. Then we had a stretch of frigid temperatures, with the thermometer barely reaching above zero degrees for almost a whole week. And then magically, it was 50-60 degrees. And rainy. Like really rainy. Cue more coastal flooding. And now, we’re back to living in the frozen tundra.

That’s a lot of weather for two weeks. And frankly, I feel exhausted by the whole situation.

The only thing I seem to be able to do to soothe myself is to make an endless supply of comfort food.

White Bean Chili with Chicken and Sweet Potatoes | www.floatingkitchen.net

This White Bean Chili with Chicken and Sweet Potatoes has been a go-to Winter recipe of mine for many years now. I just love how quick and easy it is to make (it only takes about 40 minutes from start to finish). But it tastes like it’s been simmering for hours. I use one of those rotisserie chickens from the grocery store (a favorite kitchen shortcut of mine, especially for soups), because the meat is always so tender and delicious. And then I load up the pot with fresh ginger, garlic, jalapeño peppers, cilantro and other spices for a major flavor explosion. Two cans of white beans, and a couple of sweet potatoes, make this chili stick-to-your-ribs good.

It’s the perfect recipe for when you’re experiencing some extreme weather. Or, you know, for when you’re experiencing some extreme hunger pangs. Either way, I guarantee it will fill up your belly with warm, comforting deliciousness.

White Bean Chili with Chicken and Sweet Potatoes | www.floatingkitchen.net

As it’s written, the recipe for this White Bean Chili with Chicken and Sweet Potatoes is both dairy free and gluten free. But a sprinkle of cheese on top, or a slice of crusty bread on the side, is a good idea, if you’re able to tolerate those things.

Cheers,

Liz

Recipe slightly adapted from Gluten Free Goddess

White Bean Chili with Chicken and Sweet Potatoes

Serves about 6

White Bean Chili with Chicken and Sweet Potatoes

Ingredients

  • For the Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, peeled and chopped
  • 2 jalapeño peppers, minced
  • 2-inch piece fresh ginger, peeled and minced
  • 4 garlic cloves, peeled and minced
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 2 (15-ounce) cans white beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 4 cups cooked and shredded chicken
  • 1/4 cup fresh cilantro, roughly chopped
  • Juice from 1 lime

  • For Topping
  • Fresh cilantro, roughly chopped
  • Sliced jalapeño peppers
  • Red pepper flakes

Instructions

  1. In a large heavy-bottom pot, heat the olive oil over medium-high heat. Add the chopped red onion and sauté for 2-3 minutes, stirring frequently. Add the jalapeño peppers, ginger and garlic and sauté another 1-2 minutes, until fragrant. Then add the sweet potatoes, oregano, cumin, chili powder, salt and red pepper flakes, stirring to coat the vegetables in the spices. Stir in the white beans and chicken broth.
  2. Cover the pot with a lid and bring the chili to a boil. Then turn down the heat to maintain a simmer and cook, covered, for about 25-30 minutes, or until the sweet potatoes are tender. Stir in the shredded chicken, cilantro and lime juice and cook until the chicken is warmed through, about 5 minutes.
  3. To serve, ladle the hot chili into bowls and top with additional cilantro, jalapeño peppers and red pepper flakes, if desired. Enjoy immediately.
  4. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
https://www.floatingkitchen.net/white-bean-chili-with-chicken-and-sweet-potatoes/

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