Roasted Sweet Potato Platter
Ingredients
- 4 sweet potatoes, about 4 cups
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, plus more for finishing
- 5 tablespoons plain yogurt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons lime juice
- ½ teaspoon ground Aleppo pepper or red pepper flakes
- 1 teaspoon sugar
- 2 tablespoons chopped fresh mint leaves
- ¼ teaspoon ground black pepper
- 2 cups kale, chopped into thin ribbons
- 1 14.5-ounce can black beans, drained and rinsed
- ¼ cup pumpkin seeds
- 1 tablespoon chopped chives
- 2 ounces feta, crumbled
Instructions
- Serves 4 Preheat oven to 425°. Peel the sweet potatoes and chop into 1-inch chunks. Toss with 1 tablespoon of olive oil and the salt. Spread on a baking sheet covered in parchment and roast for 20 minutes. Set aside. In a small bowl, whisk together the yogurt, cumin, paprika, lime juice, red pepper, sugar, mint and black pepper to make the dressing. Set aside. In a medium-size sauté pan over medium heat, cook the kale with the remaining tablespoon of olive oil for 4 to 5 minutes until it is softened and wilted. Remove from heat. On a medium-size platter, arrange the roasted sweet potatoes and top with black beans, kale, pumpkin seeds, chives and feta. Drizzle the dressing on top. Sprinkle with a bit of salt and serve.
