Baked Sweet Potato with Kale & Caramelized Onions

Happy Monday, friends! In case you missed it, yesterday I posted my second Sunday Link Love! I included a bunch of links to my favorite RD Day posts by dietitian bloggers. Be sure to check it out. 

A couple months ago, my friend Farrah posted a cookbook review on her blog, as part of the Blogging for Books program. I was immediately intrigued! A free cookbook in exchange for a review?? Sign me up! They had so many to choose from, but I finally decided on this one.

As always, all opinions are my own. I received a free cookbook  from Blogging for Books in exchange for an honest review. I was not compensated for my time.

I chose  Clean Slate, by the editors of Martha Stewart Living, published in 2014. I was very impressed with this book. First of all, it’s a huge book– over 300 pages. The food photography and styling is so beautiful. Here’s the inside cover page. Doesn’t that make you want to dive in and read the whole thing?

Another thing I really, really loved was the “reset” guide. The authors began by going through the “golden rules” of clean eating: choosing whole foods over processed, embracing a plant based diet, mindful eating (fav section!), active lifestyle, importance of fiber and protein, hydration, meal planning, and grocery shopping. 

The next section goes into more detail about nutrients– detoxifiers, antioxidants, inflammation fighters, digestive aids, smart swaps, whole grains, legumes, healthy fats, flavor enhancers (instead of salt!) and then a 3 day or 21 day meal plan. These sections are so details, it’s great for someone who wants to brush up on their nutrition facts. 

Next up: Over 235 pages of recipes! I had a hard time choosing which recipe to try out. I finally settled on this Baked Sweet Potato with Greens. Nick had been out of town all weekend so this was the perfect size to make for myself. I made a few adaptations, and I’ll post my recipe below. What’s really cool is by each recipe, there are color-coded labels for vegan, dairy free, nut free, and gluten free. Perfect for those with allergies or intolerances.

I swapped the swiss chard (to be honest I’ve never tried it!) for kale, which I knew I liked. I added some garlic to the onions for more flavor, and added a couple tablespoons of butter. I’ve been a real butter freak lately, adding it whenever I cook veggies. It just makes them taste SO much better! ;) 

I let the onions caramelize a little more than the recipe called for. I omitted the avocado because the ones I bought from the store were too ripe and were hard as rocks :(. But turns out, this didn’t really need avocado. I had plenty of healthy fats from the olive oil, and the butter provided that sweet savory taste.

Here’s my adapted recipe: 

Baked Sweet Potato with Kale & Caramelized Onions

2015-03-15 22:35:05

Serves 1

Save Recipe

Print

Ingredients

1. 1 large sweet potato, scrubbed and pricked with a fork
2. 2 tsp olive oil
3. 2 Tbsp butter
4. 1/2 yellow onion, sliced thin
5. 1 tsp minced garlic
6. 1 bunch kale, trimmed and chopped
7. salt and pepper to taste
8. 1/2 lemon

Instructions

1. Preheat oven to 400 degrees F. Rub the sweet potato with 1 tsp of olive oil and wrap in foil. Bake for about 60 minutes, until fork tender
2. Meanwhile, heat the other teaspoon of olive oil and the butter over medium heat. Add the onion and garlic and cook until onion is translucent. Add the kale. Continue cooking until kale wilts slightly. Season with salt and pepper.
3. Split potato in half, top with the kale & onion mixture. Season with salt, pepper, and lemon juice.

By Emily @ Zen & Spice

Zen & Spice https://zenandspice.com/

Did you do anything for St Patty’s day this weekend?

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!