A confession: despite the popularity of all-things kale (and the fact that I’ve been growing it and eating it for 35 years), I’d never tried making kale chips until very recently. I’ve certainly eaten them. They’re available at most stores these days and they even sell them at my favorite movie theater. And they are very pricey.
I’d heard they’re supposed to be easy to make, but I just hadn’t tried. Then I found this kale and yam bowl recipe at
Minimalist Baker. When I initially saw the recipe, I was attracted to the combination of yams and kale, a favorite pairing of mine. As I read the recipe I realized that roasted kale (kale chips, essentially) were part of the equation. They were embarrassingly easy to make, considering how long it took me to try them.
Anyway, this bowl is a flavorful combination with green and orange veggies, plus protein from the chickpeas and tahini sauce. The recipe made two bowls with sauce left over. The next evening I roasted more yams and kale, and put together some simple black beans instead of the chickpeas. It was equally tasty.
I modified this recipe a bit. The original recipe instructs you to roast the yams for just 25 minutes. Having cooked yams many times, I knew it would take longer. In fact, it took 45 minutes for the yams to soften to perfection. So I waited 35 minutes to add the kale to the baking sheet. I’ve included my modifications in the recipe below.
If you like the combo of yams, beans and greens,
try this bowl.
Meatless Monday: Kale and Yam Bowl with Chickpeas
Vegetables:
