Crispy Purple Kale Sheet Pan Dinner
This recipe requires no luck, as it’s sure to bring in a full house. In this easy sheet-pan dinner, smoky-sweet seasoned potato slices are roasted along with red onion wedges and garlic for an easy dinner for two, or meal prep for one.
For the last 20 minutes of roasting, simply blanket your potatoes with purple kale rubbed with olive oil. Serve with a warm nutty cashew hemp sauce over cooked black rice or quinoa topped with toasted pepitas for the perfect roll of a meal. Note - The sauce is best the day it's made because hemp turns bitter after a couple of days.
Preheat the oven to 400˚
Make the warm cashew and hemp sauce – In a high-speed blender and all of the ingredients and process until smooth, about 2 minutes.
Make the sheet-pan vegetables – Line a 13″ x 18″ sheet pan with parchment paper.
In a medium bowl add the sweet potato slices, olive oil, smoked paprika, Espelette pepper, salt, and pepper. Toss to combine. Place on the sheet pan. Top with red onion wedges and garlic.
Place in the oven and roast for 20-25 minutes until golden brown, rotating the pan halfway through baking. Remove from the oven and top with the kale. Return the pan to the oven and continue baking until the kale is crispy and browned about 10-15 minutes.
To plate – Place the sweet potato slices in an overlapping circle on a dinner plate and top with some of the roasted red onion and garlic. Add a large spoonful or two of cooked black rice. Top with some crispy kale. Drizzle with the hemp dressing and garnish with toasted pepitas.
serves 2 generously
WARM CASHEW HEMP SAUCE
- ½ cup hemp seeds
- ¼ cup raw cashews
- ½ cup of water
- 1 clove of peeled garlic
- 2 tbsp nutritional yeast
- the juice from 1 lemon
- ½ tsp sea salt
- ¼ tsp black pepper
SHEET PAN VEGETABLES
- 1 medium to large sweet potato, peeled and sliced ¼” thick
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp Espelette pepper
- 1 tsp sea salt
- 1 medium red onion, peeled and cut into thin wedges
- 10 cloves of garlic, peeled
- 1 large bunch of purple kale, washed and chopped, rubbed with 1 tbsp of olive oil, and seasoned with salt and pepper
- cooked black rice or quinoa
- 2 tbsp toasted pepitas