Za'atar Sweet Potatoes & Garlicky Kale

Za’atar Sweet Potatoes & Garlicky Kale

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 25-30 minutes  |  Serves: 2-4

• 1 tablespoon sesame seeds*
• 1 tablespoon sumac*
• 2 teaspoons dried thyme*
• 1/4 teaspoon sea salt*
• 2 medium-size sweet potatoes, cut into cubes (about 4 cups)
• olive oil*
• 3 garlic cloves, chopped
• 1 bunch of kale, destemmed and roughly chopped (about 6 cups)
• sea salt

*You can also use a Za’atar Olive Oil Infusion. If you do, skip step 2 and use this instead of the plain olive oil in step 3.

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Make the za’atar** by first toasting the sesame seeds in a small dry skillet over medium heat until they are lightly browned, about 3-5 minutes. Stir occasionally so they don’t burn. Remove from the heat and let them cool. In a small bowl, combine the sumac, thyme, sesame seeds and salt.
   **Note: You can skip this step, and use a Za’atar Infusion which has the spice blend already infused in olive oil, which you would use for the oil in the next step.**
3. Fill a medium pot halfway with water and bring to a boil. Add the sweet potatoes and parboil them (cook until they just begin to soften) about 5-7 minutes. Daring and transfer them to a medium bowl. Toss the potatoes with a glug of olive oil and 1 tablespoon of the za’atar seasoning until coated.
4. Spread the potatoes on the prepared baking sheet and roast them for about 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for about 5 minutes longer or until slightly brown.
5. Mix 1 tablespoon of the olive oil into the remaining za’atar and set aside.
6. In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
7. Top the vegetables with some of the za’atar and oil mixture and serve.

Notes

This recipe is from the One Part Plant cookbook By Jessica Murnane

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.