Healthy comfort food does exist, people. And you’ll find it right here in this recipe today.Â
This fall-inspired bowl of balsamic-infused roasted sweet potatoes, crispy kale and caramelized red onions over a bed of warm quinoa is just what you need as the nights get colder. I’ve had sweet potatoes cooked in numerous ways (steamed, mashed, etc.), and roasting them in the oven with a little olive oil and balsamic vinegar remains my favourite way to eat them. I’m always amazed at how many servings I can get from one giant sweet potato. When I make this dish, I usually have leftovers for days! Plus we all know that the meals that give you leftovers are the best kinds of meals. đÂ
Not only are sweet potatoes readily available, incredibly versatile, inexpensive, and absolutely delicious, they are very beneficial for your health.
Here are 7 health reasons why sweet potatoes are my fav and should be yours too:
- They are high in vitamin B6 and are a great source of vitamin C to maintain proper immune system functioning
- They contain iron which plays an important role in red and white blood cell production, resistance to stress, proper imÂmune functioning, and the metabolizing of protein
- They are also high in vitamin D, which we (Canadians) are normally deficient of during these cold, dark winters
- Sweet potatoes can reduce stress due to their high magnesium content, which is necessary for healthy artery, blood, bone, heart, muscle, and nerve functioning
- Sweet potatoes are an excellent source of potassium AKA one of the important electrolytes that helps regulate heartbeat and nerve signals
- They are sweet, but don’t cause blood sugar spikes: sweet potatoes contain natural sugars which are slowly released into the bloodstream, ensuring a balanced source of energy
- Sweet potatoes are rich in beta-carotene (note their bright, orange colour) which strengthens our eyesight and boosts our immunity to diseases
Well there ya have it, folks. If you weren’t into sweet potatoes before, you should be having some serious cravings right about now.Â
Before I leave you with the recipe, I’d just like to add that the best part about this savoury bowl is that it tastes great hot and cold! I prefer to eat it while it’s still hot from the oven to obtain all of its glorious comfort food potential, but this dish also does amazingly well as a leftover salad for lunch the next day. đ Enjoy!Â
1 large sweet potato, peeled and cubed Roasted Kale + Sweet Potato Bowl
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Ingredients
4 bunches of kale
1/2 red onion
1 cup quinoa
2 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1/4 tsp. sea salt
Pinch of pepperInstructions