from the Edgy Veg
1/2 cup cooked quinoa
8 cups kale, torn into bite-size pieces
2 tablespoons olive oil, divided
2 medium sweet potatoes, peeled and cubed (about 1 pound total weight or 3 cups cubed)
1 sweet onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt, + extra to taste
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon maple syrup
Preheat oven to 425F.
In a large bowl, use your hands to massage kale with 1 tbsp of the olive oil and a large pinch of salt until the leaves start to wilt, about 3 minutes. Set aside.
In a large rimmed metal baking sheet toss the sweet potatoes with the onion, garlic, cumin, 1 tbsp oil, and the salt and pepper until well coated.
Be sure not to crowd them. Bake for 15 mins. Note: If baking sheet is small and the potatoes take up most of the space use a separate sheet for the kale.
After 15 mins add the kale to the sheet and bake until the kale is crispy and almost dry, and the sweet potatoes are golden brown and tender, about 5 -10 minutes.
Meanwhile, in a small bowl whisk together mustard, vinegar and maple syrup until combined. Set aside. Using the bowl you massaged the kale in, add the quinoa, roasted kale and roasted sweet potato mix, and gently toss. Drizzle with mustard mixture, and gently toss again.
Serve warm or room temperature.
*Butternut squash can be substituted for sweet potato.