Roasted Sweet Potato with Rice, Savory Pumpkin Sauce and Crispy Kale

This recipe is perfect for fall and leaves you with plenty of leftovers for the week!

Ingredients:

• 2 large sweet potatoes

• 1 cup Basmati rice

• 2 tablespoons butter

• 1 cup coconut cream

• ¼ cup pumpkin

• Salt

• Black pepper

• Cayenne

• 10 oz. bag of kale

• 2 tablespoons olive oil

Directions:

Sweet Potatoes & Rice:

1. Preheat oven to 400

2. Before you start prepping your sweet potatoes, boil water and start making your rice (I recommend Basmati rice). Add 2 tablespoons of butter to the rice once it’s fully cooked and set to the side until you’re ready to plate.

3. Rinse sweet potatoes and cut them in half, then slice into thick pieces (should look flat like toast) *Feel free to leave the skin on

4. Place the potato slices on a cookie sheet lined with parchment paper (to prevent sticking)

5. Brush olive oil onto all sides of the sweet potato and sprinkle with salt

6. Place in the oven and cook for about 35 minutes or until the sweet potato is soft when you poke it in the middle with a fork (Flip the sweet potatoes halfway through the baking process)

Creamy Pumpkin Coconut Sauce:

1. In a skillet (I use cast iron), add 1 cup coconut cream and ¼ cup pumpkin and a sprinkle of salt. Heat on low until it starts to bubble slightly. Keep on low until you’re ready to serve, making sure to mix regularly.

Crispy Kale:

1. Empty one bag of kale into a mixing bowl

2. Add 2 tablespoons of olive oil to the bowl

3. Massage the olive oil into the kale until the kale is nicely coated

4. Empty the kale onto a cookie sheet lined with parchment paper 

5. Top with black pepper and a sprinkle of cayenne pepper (the more you put, the spicier it will be)

6. Bake on 400 for about 20 mins (or until the kale is crispy)

When you’re ready to eat, place the sweet potato on a plate, add your rice, pour as much creamy sauce as you like over that, and top with the crispy kale. Enjoy!