This one is a little labor intensive but so worth it. A great way to use up a ton a vegetables, have a super healthy meal, and most importantly enjoy every bite.
To be honest I don’t love kale. I can’t stand kale chips and I don’t love it in smoothies. I get a lot of it in my vegetable share so I’ve had to get creative. I enjoy it most when it’s mixed with a ton of other ingredients. Like I’ve done here and in my Sausage and Kale Breakfast Casserole.
Ingredients- Serves 4
1 Large Sweet Potato, peeled, diced
5 ozGrape Tomatoes, halved
1 teaspoon of dried Thyme
EVOO to taste
1/2 tspSalt and Pepper
15 ozCanned Chickpeas
1 tsp Paprika
1 box of Couscous
1 1/2 cupsVegetable Stock
1 bunch of dinosaur or regular kale- chopped
2 stalks of scallions- sliced
2/3 cup crumbled feta Cheese
Pesto- preferably homemade
Preheat oven to 425
Place sweet potatoes on a lined baking sheet- drizzle with evoo, S&P, and thyme. Place rinsed chick peas on a lined baking sheet- drizzle with evoo, S&P and paprika. Place potatoes on rack in the middle and chickpeas up top. Cook for 10 minutes.
Remove both pans. Toss the tomatoes with the potatoes and toss the chick peas. Add both pans back into the oven and cook for 8 more minutes.
Meanwhile cook couscous according to box and use stock in place of water.
Placed chopped kale in a bowl. Drizzle with evoo, juice of half a lemon and salt. Massage the kale and let sit for a few minutes. Then add to a large skillet and sauté just a minute or two. Don’t not over cook as you want it to keep its color.
Mix all the vegetables with the couscous. Top with scallions, feta, lemon juice, and a dollop of pesto.