Za'atar Sweet Potatoes and Garlicky Kale from One Part Plant
Welcome to the first recipe kit for our new WGG Cookbook Kits - Za'atar Sweet Potatoes and Garlicky Kale! We love the new book from Jessica Murnane, One Part Plant which encourages readers to simply add eat one plant-based meal a day whether it be breakfast, lunch or dinner. This recipe is a main course dish that is loaded with flavor. We like serving with a salad of blood oranges, arugula and red onion with a simple vinaigrette.
Za'atar Sweet Potatoes and Garlicky Kale
1 portion of our hand blended Za'atar Spice
2 medium-size sweet potatoes, cut into cubes (about 4 cups)
3 garlic cloves, chopped
1-2 bunches Lacinato kale, (we give you 2 bunches) destemmed and roughly chopped (about 6 cups)
Preheat the oven to 400ºF and line a baking tray with parchment paper.
Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za'atar seasoning until coated.
Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
Mix 1 tablespoon of olive oil into the remaining za'atar and set it aside.
In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
Top the vegetables with some of the za'atar and oil mixture and serve.