One
of my preferred food pairings is potatoes and sauerkraut. It resembles they
were made for one another. Potatoes are bland, clear canvases for flavor while
sauerkraut is tart, pungent, crunchy and loaded with flavor. They're ideal for
one another.
We
make a ton of plates of mixed greens and sustain bowls in our home, so we're
continually discovering approaches to blend it up a piece. Recently I've been
attempting to eat all the more yams, and this is currently my go-to formula to
get that going! I typically prepare quinoa or earthy colored rice pasta into my
servings of mixed greens when I'm longing for a touch of blandness, yet
potatoes are ideal for this as well.
Kale
is my outright most loved green verdant vegetable for plates of mixed greens and
support bowls. Nonetheless, I took in this week that kale is a significant
grimy customary yield. So we've been purchasing the free natural tuscan kale
from Whole Foods Market in Baton Rouge. We're generally there conveying our
aged veggies, so it's overly advantageous to load up on natural, plastic free
produce while we are there.
Ingredients
- About 6 Cups Chopped Tuscan Kale
- 1/4 Cup of Cultured Guru Sauerkraut, brine included
- 2 Medium Sweet Potatoes, Cubed
- 2 Tablespoons Plant Based Milk
- 3 Tablespoons Apple Cider Vinegar
- 1/4 Cup Tahini
- 2 Tablespoons Nutritional Yeast
- 1/2 Teaspoon Ground Black Pepper
- 1/8 Cup Finely Chopped Onions
- About 1 Tablespoon Olive Oil
- 1/4 tsp Cayenne Pepper
- Salt (to taste)
Instructions
- Preheat your oven to 425 Degrees. Line a baking sheet with parchment paper.
- Cube your potatoes. I like to cut mine into smaller cubes, but you can do whatever size and shape you want!
- Lay out the potatoes in a single layer on the parchment paper-lined baking sheet. Toss in olive oil, Cayenne pepper and salt. *Note: adjust cayenne pepper amounts to taste. Add more if you like it spicy, add less if you don’t.
- Bake at 425 degrees for 15 minutes, then flip and bake for about another 10 minutes until they are golden brown and slightly crispy.
- While the potatoes are cooking, start massaging your kale with the onions. Add the 1/4 cup of Cultured Guru Sauerkraut and 1 Tablespoon of the apple cider vinegar. I like to massage the kale using my hands. Massage until slightly wilted and soft. This makes the kale eaier to digest and the nutrients more readily available.
- Once the potatoes are done cooking, remove them from the oven and allow them to cool for about 10 minutes.
- To mix the dressing: Whisk together the Tahini, the remaining 2 Tablespoons of the apple cider vinegar, the plant based milk, the nutritional yeast, the black pepper, and salt to taste.
- Add the massaged kale to bowls, top with potatoes and dressing. Enjoy!
source: cultured.guru
