This dish is a healthy blend of sweetness and nutritious goodness. Sweet potatoes are very nourishing, are very rich in keratin ( a great source of Vitamin A), and are—as a starchy food—a great source of energy. Ayurvedically, sweet potatoes are a Kapha-supportive food, having a moistening and strengthening effect on the body. Kale is rich vitamins C, A, and K as well as rich in many minerals. Additionally, this excellent source of fiber helps to cleanse the digestive tract, and its rich, green leaves indicate its antioxidant and liver-supportive qualities.
- 5-8 kale leaves, chopped into small to mid-sized pieces
- 1 large sweet potato (about 1 pound), washed and cut into long wedges
- 1 teaspoon garam masala (or 1/4 each rosemary, thyme, oregano, and tarragon)
- 3 teaspoons olive oil
- 1/2 tsp. of salt
- 2 cups water
Pre-heat oven to 375°. Mix 1 teaspoon of olive oil, spices, and salt in with the potato wedges. Cook for 15-20 minutes. While the potatoes are cooking, boil water. Add chopped kale to boiling water for 2 minutes. Drain the water quickly after the leave become dark green. After potatoes have cooked, mix with the kale and remainder olive oil together in a large bowl. Serve hot.