YIELDS
4–6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 large sweet potatoes
- 12 oz vegan sausage crumbles
- 3 cups fresh kale
- 1 white onion
- 1 red pepper
- ⅛ tsp salt
- 1 Tbsp minced garlic
- 1 Tbsp chili oil
- 1 serving sriracha cream sauce (recipe below)
Directions
1. Bake sweet potatoes. Scrub the exterior of the sweet potato and poke holes around the whole sweet potato with a fork. Rub generously with olive oil and bake in the oven for 45 to 50 minutes on 425°F, or in a microwave on high for five minutes (turning mid-way to ensure both sides get cooked).
2. While the sweet potatoes are baking, dice the onions and red pepper. Set aside.
3. Pour some oil into a pan and fry minced garlic on medium-low heat until aromatic.
4. Add in onions, cooking until tender, and then after several minutes stir in the red pepper with a pinch of salt.
5. Chop up baked sweet potatoes into cubes.
6. Once onions and peppers are completely softened, add in diced sweet potatoes. Turn the heat up to medium and stir occasionally until charred.
7. In a separate pan, fry the vegan sausage with a pinch of salt until crispy, breaking up into crumbles as you stir.
8. Add the cooked sausage, kale and chili oil into the vegetable and potatoes. Stir occasionally until kale is wilted and flavors are well-combined.
9. Turn off heat and serve with a drizzle of sriracha cream sauce (recipe here) for an extra flavor hit.
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Photo: Dana Drosdick
