Charred sweet potato with chili yogurt sauce

A rich, spicy lunch.

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• Best for: lunch (serves 2)

• Difficulty: easy

• Time: 10 minutes prep, 45 minutes oven

• If you like this, try... Quinoa tabouleh with peas and mint

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Another roasted sweet potato recipe. This salad-ish dish features big chunks of hot sweet potato complemented by cool, spicy sauce. It's a little bit similar to patatas bravas, the classic Spanish tapas. The roasted garlic kale adds bulk, andgoes great with the sauce.

Ingredients

3-4 cups of baby kale, massaged and torn

2 cups skin-on sweet potato (approx 2 sweet potatoes), washed and then chopped

1 tbsp olive oil

1 clove garlic, grated

1 tsp lemon zest

1 tsp lemon juice

1/8 tsp chili powder/paprika (if you don't want spice)

salt

pepper

1 tbsp chopped chives, or 6-8 mint leaves

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First...

Preheat oven to 425 degrees.

Chop sweet potato into large slices. Toss with 1 tbsp olive oil, salt and pepper to taste, any favorite spices/herbs. Spread on foil or parchment-lined pan and bake in oven for 25 minutes, flip, and bake for 20 more minutes.

Meanwhile, combine the yogurt, chile, lemon zest and juice, and salt and pepper to taste. Place in fridge, the longer the better.

Then...

Wash and massage baby kale until soft, twist until there are only small pieces. Remove leaves from any leftover hard stems.

Spread on foil-lined pan and broil for 2-4 minutes, watching carefully.

Finally...

Spread the sauce mixture onto a plate, and arrange sweet potato slices and roasted kale on top.

Top with chopped chives or mint leaves.