This vibrant bowl is a delightful fusion of flavors and textures. The naturally sweet roasted sweet potatoes pair perfectly with the earthy kale, all nestled on a bed of slightly chewy injera. It's a hearty and healthy meal that's perfect for a weeknight dinner or a weekend brunch. Think of it as a sophisticated upgrade to your usual bowl of roasted veggies, with a delightful Ethiopian twist. I developed this recipe after a recent trip to Ethiopia, where I fell in love with the unique flavors of injera and the simplicity of their cuisine.
The beauty of this recipe lies in its adaptability. You can easily customize it based on what you have on hand or what your taste buds crave. Feel free to experiment with different spices or add other roasted vegetables, like bell peppers or carrots. If you're a spice enthusiast, consider adding a pinch of red pepper flakes to the kale while it's sautéing for a subtle kick. The possibilities are endless!
Required Equipments
- Large bowl
- Whisk
- Spatula
- Non-stick skillet
- Injera pan (optional)
- Serving bowls
Sweet Potato and Kale Injera Bowl
A flavorful and healthy bowl featuring roasted sweet potatoes and sautéed kale served atop warm injera bread. A simple, yet satisfying meal perfect for any time of day.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get those sweet potatoes ready. Preheat your oven to 400°F (200°C). Scrub those sweet potatoes really well – no need to peel them! Chop them into bite-sized cubes. Toss them with a drizzle of olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet. Roast for about 20-25 minutes, or until tender and slightly caramelized. You'll know they're done when a fork can easily pierce them.
- While the sweet potatoes are roasting, let's tackle the kale. Wash and thoroughly dry your kale. Roughly chop it. Heat a drizzle of olive oil in a large non-stick skillet over medium heat. Add the chopped kale and sauté for about 5-7 minutes, or until it wilts and becomes tender but still slightly vibrant green. Season with salt and pepper to taste. Don't overcook it, or you'll end up with sad, mushy kale. We want it to retain some texture!
- Now for the star of the show – the injera! If you're using store-bought injera, just warm it up lightly in a pan or microwave. If you're feeling adventurous and want to make your own (it's actually easier than you think!), follow your favorite injera recipe. Once you have your injera ready, you're almost there! In a large bowl, gently combine the roasted sweet potatoes and sautéed kale. You might want to add a squeeze of fresh lime juice at this point for a little zing. Season again with salt and pepper, if needed. Taste and adjust the seasoning as you go; everyone's taste buds are a little different.
- Finally, assemble your beautiful bowl! Place a warm injera flatbread on a plate or in a bowl. Spoon the sweet potato and kale mixture over the injera. Garnish with a sprinkle of fresh herbs like cilantro or parsley (optional, but highly recommended!). I love to add a dollop of plain yogurt or a drizzle of tahini for extra creaminess and richness. And that's it! You've just created a delicious and healthy meal that's both satisfying and visually stunning. Give it a try and tell me how it turns out! Maybe you'll even find a way to make it your own!
📝 Notes
- For extra flavor, add a squeeze of lime juice to the sweet potatoes and kale before serving.
- Feel free to experiment with different herbs and spices to customize the dish to your liking.
- If using homemade injera, adjust cooking time as needed. Store bought injera can be warmed in a microwave or oven before use
🍎 Nutrition
Calories: 350 kcal
Protein: 8 g
Fat: 10 g
Carbohydrates: 60 g
Fiber: 8 g
Calcium: 30 mg
