Look at that BE-AU-TI-FUL color! I seriously can’t stop staring ↑ open-mouthed at this vibrant Spiced Sweet Potato Kale Mushroom Sautee! This cold weather sure calls for some warm and hearty dishes like this one.
This recipe is so versatile; it can be eaten as a side, for breakfast with eggs or as its own meal. Not to mention, a must add to Thanksgiving side dishes list! 😉
Whichever way you’ll have it; you’re getting melt-in-your-mouth sweet potatoes paired with the all amazing kale, earthy mushrooms, spicy red onion and the perfect blend of spices bringing everything together. This alluring dish is not just flavorful and beautiful to look at but it’s also super nutritious! Win-win-win!
And speaking of Thanksgiving. Oh my GWOD! I’m filled with excitement. We get to go see my parents (my husband’s in-laws mouhouhahaha). In-laws are always fun, right? I know he’s super ecstatic. It really is why we’re going. 😀
I’m already salivating though for my mom’s never-ending spread of food. If anything defines my mother, it’s her ability and willing desire to cook plus cook for lots and lots of people. It’s always Thanksgiving at my mom’s. It’s been months since I’ve seen my family. I’m looking forward to seeing how my son Roy will react to everyone, especially his cousins.
Back to Spiced Sweet Potato Kale Mushroom Sautee – I’ll leave you with another mouth-watering picture and the recipe. Enjoy!
Here’s a complete list of my kitchen essentials.Print
Super easy side loaded with nutrition and beautiful color. Extremely flavorful and vibrant Spiced Sweet Potato Kale Mushroom Sautee!
- Olive Oil – 3 tbsp, divided.
- Sweet Potatoes – 2 large, cubed.
- Red Onion – 1/2 cup, wedges.
- Garlic – 2 cloves, minced.
- Mushrooms – 1 cup, sliced.
- Kale – 4 cups, chopped and stems discarded.
- Cumin Powder – 1/2 tsp.
- Coriander Powder – 1/2 tsp.
- Curry Powder – 1/2 tsp.
- Turmeric Powder – 1/8 tsp.
- Celtic Salt – 1/4 tsp.
- Freshly cracked pepper – to taste.
- In a large bowl; mix the sweet potatoes, onion, garlic, 2 tablespoons of oil and all the spices.
- Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium heat. Add potato mixture and cook stirring occasionally until potatoes are fork tender. 10-15 minutes depending on size of cubes. You can also add a bit of water and cover the skillet to cook faster. Transfer to a bowl.
- In the same skillet, add mushrooms and cook for 2 minutes then add kale und cook until wilted – about 5 minutes.
- Remove from heat, combine with potato mixture and serve.
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