Name: Roast Sweet Potato Bowl with Crispy Kale, Hummus, Olives & Feta
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ small pkgs grape tomatoes; 3 cups hummus; ¾ cup Kalamata olives, pitted; 1 ½ (283 g) bags kale, cut and ready to use; 1.02 kg sweet potatoes; black pepper; extra virgin olive oil; Italian seasoning; salt

Roast Sweet Potato Bowl with Crispy Kale, Hummus, Olives & FetaRoast Sweet Potato Bowl with Crispy Kale, Hummus, Olives & Feta — a 45-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

1 ½ small pkgs grape tomatoes

3 cups hummus

¾ cup Kalamata olives, pitted

1 ½ (283 g) bags kale, cut and ready to use

1.02 kg sweet potatoes

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry sweet potatoes. Peel and cut each potato lengthwise into 4-6 wedges, depending on size, then divide between two large baking sheet pans. Drizzle with oil, season with spices, and toss to coat. Spread wedges out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until potatoes begin to soften, 15-20 minutes.

Meanwhile, wash, dry, and halve tomatoes lengthwise. Place on a large plate.

Halve olives lengthwise. Add to the plate with the tomatoes and set aside.

Place kale in a large bowl, drizzle with oil, and season with spices. Toss to coat.

Remove sweet potatoes from the oven and flip using tongs. Add kale to the baking sheets, spreading it out over the sweet potatoes.

Return baking sheets to the oven and continue to roast until kale is crispy and potatoes can be pierced easily with a fork, about 10 minutes. Remove from oven.

To serve, divide roasted sweet potatoes and crispy kale between bowls; top with hummus, tomatoes, olives, and feta. Enjoy!

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