Sweet Potato Kale Bowl. The easiest and healthiest dish that you can make for any meal, is a bowl. Toss in all the nutritious ingredients that you have in the fridge, and your options for deliciousness are endless. This bowl features spiralized sweet potatoes and fresh kale. (which I grew myself) There is nothing that tastes better than growing your own vegetables and herbs. If you don’t have a big yard like I don’t, check out this organic patio garden that I planted–I love this. All of my herbs and some vegetables come from my very own patio!
Organic Patio Garden in 4 square feet
To make this bowl, I topped the bowl with my favorite garlic cashew creme for tangy flavor, and it was done and yummy in less than 30 minutes. Use whatever vegetables you have on hand…bowls are packed with nutrition and flavor. Vegan, gluten free and dairy free.
Sweet Potato Kale Bowl
So easy and delicious, yet so healthy! Vegan, gluten free, dairy free
Ingredients
Sweet Potato Kale Bowl
- 2 cups fresh kale, stems removed
- 2 sweet potatoes, peeled and spiralized or shredded
- 2 tbsp grapeseed oil
- 4 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 cup leeks or green onions, sliced
- 1 tsp fresh herbs for garnish
Garlic Cream Sauce
- 1/2 cup raw cashews
- 1/2 cup water
- 1/2 tsp sea salt
- 1 tbsp lemon juice, or juice of 1 lemon
- 4 cloves, garlic
Instructions
Sweet Potato Kale Bowl
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Add grapeseed oil and sweet potatoes to pan on high heat. Saute for 3 minutes, stirring constantly. Add garlic and leeks, and saute an additional 2 minutes. Add kale and stirfry an additional 1-2 minutes until kale is barely wilted.
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Remove from heat and serve in bowl. Top with Garlic Cashew Creme
Garlic Cashew Creme
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Mix all ingredients in high speed blender.
Recipe Notes
Grapeseed oil is the best oil for high heat cooking and what I always use for stirfry.
Sweet Potato Kale Bowl
Sweet Potato Kale Bowl pour
Sweet Potato Kale stirfry
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