Sweet Potato Topped with Mushrooms and Crispy Kale

This post contains affiliate links. This means that if you click through and decide to make a purchase, the price you pay stays the same but I might receive a small commission that helps me keep the blog running. Thank you for your support. 

There aren't many meals as quick and effort-free as a baked sweet potato. 

I eat them any time. Breakfast, lunch, dinner and inbetween. You can dress them up and eat them for dessert or dress them down and eat them as actual dinner. 

And this idea came about after I decided, after a meat-heavy, bacony breakfast, and before a pulled pork dinner later on, that I'd kind of had enough of meat for one day. It happens. 

So this is a veggie meal. 

As a lunch between two quite protein-rich meals, it worked great. I wouldn't eat this constantly, because - well, you know - you need protein and fats. But as a break from meat it's a pretty nutritious option. And it's so easy to throw together. 

Oh - and eat the skin, too. It's full of fibre and tastes pretty good, too. 

Happy Days. 

Sweet Potato Topped with Mushrooms and Kale
Serves 1
1 large sweet potato
good handful of kale, chopped
4 mushrooms (I used brown, chestnut mushrooms)
2 spring onions, trimmed and chopped
1 tsp your preferred cooking fat (I use mild, unflavoured coconut oil but you could use bacon fat, lard or whatever else you like to use for your cooking)
salt, to taste

First, wash your sweet potato really well and prick with a fork or sharp knife all over. Place on a baking tray and bake in an oven preheated to gas mark 6/200ºC/400ºF for 25-30 minutes, until tender. If you have a larger or smaller sweet potato, you'll need to adjust the cooking times. 

Once the sweet potato is tender, keep it in the oven and chop up the kale into small pieces. Trim the mushrooms and the spring onions and cut into slices. 

Melt the fat in a frying pan. Add the kale and stir-fry for 2-3 minutes until it's turned fairly crisp, and is a glossy bright green colour. Add in the mushrooms and fry until golden. Finally stir in the chopped spring onion and fry until just softened. Turn off the heat. 

Take out your sweet potato, now it's fully cooked, and place in a serving bowl (because everything tastes better from a bowl, am I right?). Split it open and pile on the cooked kale and mushroom mixture from the pan. Add a pinch of salt and dig in. 

I've linked up this recipe to the AIP Recipe Roundtable at Phoenix Helix.