Sweet Potato Home Fries, Kale & Pepper Skillet
Recipe written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.
Yield: 4 servings
2 tablespoons olive oil
2 medium sweet potatoes, chopped
2 cups red bell pepper
2 cups yellow bell pepper
1 medium red onion, chopped
1 tablespoon salt substitute
1 teaspoon fresh ground black pepper
1 tablespoon minced garlic
1 teaspoon smoked paprika
4 cups kale, torn and stems removed
- Heat the oil in a cast-iron pan over medium heat. Once hot, add the sweet potatoes. Stir and cook for 5-6 minutes.
- Add the bell peppers, onions, salt substitute, pepper, garlic, and paprika; continue to cook until onion is translucent and sweet potatoes are soft.
- Add the kale leaves and wilt for another 3-5 minutes. You’ll know it’s ready when the leaves are softer and bright green. The onion should be browning by now, the sweet potatoes soft, and a little char on the bell peppers.
- Serve hot.
Serving size: ¾ cup
Image from Gabrielle at https://flexitariannutrition.com/roasted-potatoes-mushrooms-garlic-and-kale-hash-skillet-vegan/