Rustic Sweet Potato Kale Shepherd’s (Printable Version)
# What You Need:
01 -
600 g sweet potatoes, peeled and cubed
02 -
200 g kale, chopped
03 -
1 onion, diced
04 -
2 cloves garlic, minced
05 -
1 can (400 g) chickpeas, drained
06 -
1 teaspoon smoked paprika
07 -
2 tablespoons olive oil
08 -
50 ml vegetable broth
09 -
Salt, to taste
10 -
Black pepper, to taste
# Steps to Follow:
01 -
Boil sweet potatoes for approximately 15 minutes until tender. Drain and mash with salt and pepper to taste.
02 -
Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant. Add chopped kale and drained chickpeas, then season with smoked paprika. Stir in vegetable broth and cook until kale is wilted and mixture is well combined.
03 -
Transfer the kale and chickpea mixture to a baking dish. Spread the sweet potato mash evenly on top.
04 -
Bake in a preheated oven at 200°C for approximately 20 minutes, or until the top is golden brown.
# Additional Notes:
01 -
Swap the chickpeas for lentils, or use seasonal greens as a replacement for kale to adapt the recipe to different seasons.
02 -
Sweet potatoes and kale are both autumn-winter produce in the United States, making this a perfect dish for cooler months.