Ingredients
Scale
- 1 large sweet potato peeled and diced into 1” cubes, about 1 lb.
- 2 tbsp. olive oil divided
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. kosher salt
- freshly ground black pepper
- 4 oz. mushrooms washed and quartered
- 1 clove garlic minced or crushed
- 6 oz. baby kale washed well
- pinch kosher salt
- 1 c. chicken or vegetable broth water is OK to substitute
- 3/4 c. dry couscous
Instructions
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Preheat oven to 400 degrees F.
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Toss sweet potato with 1 tbsp. olive oil, chili powder, cumin, garlic powder, kosher salt, and black pepper to taste. Spread potatoes evenly onto a baking sheet lined with a silicone mat or sprayed well with cooking spray. Bake in preheated oven for 20 minutes.
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Carefully stir mushrooms in with sweet potatoes, and bake an additional 10 minutes.
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Meanwhile, heat remaining 1 tbsp. olive oil in a skillet over medium heat. Add garlic, and saute 1-2 minutes, just until fragrant. Add baby kale, sprinkle with a pinch of salt, and stir to coat with oil. Cook until barely wilted, about 2-3 minutes. Pour in broth or water, and bring to a simmer. Stir in couscous, turn off heat, and cover. Let stand 5 minutes.
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Stir sweet potatoes and mushrooms into couscous, and serve.
- Prep Time: 10
- Cook Time: 30
- Category: Side