Sweet Potato & Kale Bowl

Instructions

1. Prepare the Oven and Sweet Potatoes

   3 min hands-on11 min waiting

   • Preheat the oven to 180°C (356°F).
   • Slice the sweet potato flesh into bite-sized cubes and place on a baking tray lined with parchment paper.
   • Drizzle with olive oil, sprinkle with salt and black pepper, and roast for 10-12 minutes.

2. Make the Lemon-Tahini Dressing

   3 min hands-on

   • In a bowl, whisk together tahini, sesame oil, soy sauce, and olive oil.
   • Add lemon juice, cayenne pepper, and black pepper.
   • Gradually whisk in water until smooth and creamy.
   • Stir in lemon zest and set aside.

3. Fry the Capers

   2 min hands-on

   • Heat olive oil in a frying pan over medium-high heat.
   • Add capers and fry for 2-3 minutes until crispy.
   • Remove with a slotted spoon and drain on a paper towel.

4. Cook the Kale

   4 min hands-on

   • Add olive oil to the same pan and set heat to medium.
   • Sauté kale for 3-4 minutes until slightly wilted.

5. Infuse with Garlic and Spice

   2 min hands-on

   • Thinly slice garlic and add to the pan with kale.
   • Sprinkle with cayenne pepper, salt, and black pepper.
   • Cook for 1-2 minutes until garlic is fragrant and golden.

6. Assemble the Dish

   2 min hands-on

   • Divide roasted sweet potato cubes among serving bowls.
   • Top with sautéed kale and crispy garlic.
   • Drizzle with lemon-tahini dressing.

7. Finish with Crispy Capers

   1 min hands-on

   • Scatter fried capers over the top.
   • Serve immediately and enjoy.
   • Cooking tips:
   • Ensure the pan is hot and capers are dry for crispiness.
   • Add water to the tahini dressing a teaspoon at a time if too thick.
   • Increase cayenne pepper or add red chili flakes for extra spice.
   • Serve warm for the best flavor and texture contrast.