This rich and satisfying vegan recipe is perfect for this time of year. Warm enough to fill you up, nutrient packed, and super clean.
What you Need
4 medium sweet potatoes
1 tablespoons olive oil
4 tablespoons Tessemae's Classic French Vinaigrette
2 shallots, thinly sliced lengthwise
1 bunch kale, thick stems removed, leaves torn into bite sized pieces
What to do
- Heat your oven to 425. Place the potatoes on a rimmed baking sheet and rub with the oil. Bake until tender, about 45 minutes.
- While the potatoes roast, cook the kale. Heat 2 tablespoons French in a large skillet over medium. Add the shallots and cook, stirring, until wilted, about 1 minute.
- Add as much kale as will fit and season with salt and pepper. Cook, tossing and adding more kale as it fits. Continue until the kale is tender, about 3 minutes. Stir in the remaining 2 tablespoons French and season with salt and pepper.
- Open each potato and top with the kale and an extra drizzle of French.