Servings: 4 people
Ingredients
Roasted Sweet Potatoes
- 3 sweet potatoes
- 1 tablespoon sunflower (or canola) oil
- a pinch of salt
Roasted Kale
- 1 tablespoon sunflower (or canola) oil
- 400 grams kale (leaf cabbage)
- a pinch of salt
- a pinch of ground black pepper
Tahini Garlic Dressing
- 1 tablespoon tahini
- 1 tablespoon cold water
- 1 tablespoon juice of lemon (fresh)
- 1 clove garlic (minced)
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon ginger (minced)
- a pinch of salt
Garnish
- 100 grams Greek feta cheese
Instructions
Sweet Potatoes Fries (Oven-roasted)
- Preheat the oven to 200℃ (390°F).
- Line two baking sheets with baking paper.
- Peel the sweet potatoes and cut into sticks. Toss them with the oil and salt.
- Spread the sweet potato sticks in a single layer on the baking sheets.
- Bake for 40 minutes.
Tahini Garlic Dressing
- In a small bowl mix tahini, water and lemon juice.
- Add garlic, cayenne, ginger and salt. Stir it well and set aside.
Roasted Kale
- Remove the large fibrous stem that runs down the middle and tear the leaves into smaller pieces.
- Heat oil in the large wok pan. Add the kale, salt and ground black pepper.
- Saute for 3-4 minutes, stir occasionally.
- Arrange the tender kale on a big plate. Put the roasted sweet potatoes on the top and drizzle with spicy dressing.
Notes
Garnish with crumbled feta cheese. Serve.