Looking for a quick, nutritious weeknight dinner that’s packed with flavor? This Sweet Potato and Kale Stir-Fry has become my go-to recipe when I want something healthy but satisfying. The combination of tender sweet potatoes and crispy kale creates a perfect balance of textures, while the savory sauce brings everything together beautifully.
Ingredients
- 2 medium sweet potatoes, cut into 1/2-inch cubes
- 1 large bunch kale, stems removed and roughly chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Red pepper flakes to taste
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Start by heating olive oil in a large skillet or wok over medium-high heat.
- Add sweet potato cubes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
- Add minced garlic and ginger, cooking for another minute until fragrant.
- Pour in soy sauce and rice vinegar, then add the chopped kale in batches, stirring until it begins to wilt.
- Reduce heat to medium and cook for another 5-7 minutes, or until sweet potatoes are tender and kale is crispy at the edges.
- Drizzle with sesame oil and season with red pepper flakes, salt, and pepper to taste.
- Garnish with sesame seeds if desired and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Recipe Notes
- For perfectly cubed sweet potatoes, try to cut them into uniform sizes to ensure even cooking.
- If your sweet potatoes aren’t softening quickly enough, add 2-3 tablespoons of water and cover the pan for a few minutes.
- Make sure your pan is large enough to accommodate the kale – it will shrink significantly as it cooks.
- This dish stores well in the refrigerator for up to 3 days. Reheat in a pan for best results.
- For added protein, consider adding tofu, chickpeas, or your favorite protein source.
- The stir-fry sauce can be adjusted to your taste – feel free to add more soy sauce or rice vinegar as needed.
This versatile stir-fry works great as a main dish or as a hearty side. The leftovers make an excellent lunch the next day, and you can easily customize it with different vegetables or proteins to keep things interesting. Remember to taste and adjust the seasonings as you cook – that’s the key to making this dish your own!
Sweet Potato and Kale Stir-Fry
A quick, nutritious weeknight dinner that's packed with flavor. The combination of tender sweet potatoes and crispy kale creates a perfect balance of textures, while the savory sauce brings everything together beautifully.
Ingredients
- 2 medium sweet potatoes cut into 1/2-inch cubes
- 1 large bunch kale stems removed and roughly chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Red pepper flakes to taste
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Start by heating olive oil in a large skillet or wok over medium-high heat.
- Add sweet potato cubes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
- Add minced garlic and ginger, cooking for another minute until fragrant.
- Pour in soy sauce and rice vinegar, then add the chopped kale in batches, stirring until it begins to wilt.
- Reduce heat to medium and cook for another 5-7 minutes, or until sweet potatoes are tender and kale is crispy at the edges.
- Drizzle with sesame oil and season with red pepper flakes, salt, and pepper to taste.
- Garnish with sesame seeds if desired and serve hot.