Oven-Roasted Sweet Potato and Kale Bowl By VeganChowDown.com VeganMofo Day 23:

Autumn equinox eats.

Happy Autumnal Equinox!  Even though it is somewhere in the high 80s today in Southern California, I am going to cross my fingers and hope that sweater and hot chocolate weather is on its way very soon.  I did spot some rust colored leaves during my morning walk with the dogs but it’s just not the same with all this heat!

I chose this oven-roasted sweet potato and kale bowl for today’s Vegan Mofo prompt because it reminds me of Autumn with its beautiful bright orange and rich deep green colors!  Roasting the sweet potatoes is such an easy way to cook them and its natural .  This is a great bowl for lunch or dinner and also takes well as leftovers for lunch the next day.

Oven-Roasted Sweet Potato and Kale Bowl By VeganChowDown.com Oven-Roasted Sweet Potato and Kale Bowl By VeganChowDown.com Oven-Roasted Sweet Potato and Kale Bowl by VeganChowDown.com I started making this dish when my friend Archna shared this recipe with me after having something similar at a restaurant and recreating it.  She originally used yams and quinoa but I could only find sweet potatoes at the grocery store today and already had a opened box of couscous in the cupboard so am making use of what I have!  Feel free to try yams or sweet potatoes or both and to experiment with the grains to see what you like best.

Tools Needed: baking half sheet, parchment paper, small 2 or 3 quart saucepan, 10-12″ medium frying pan, tongs or wooden spoon

Recipe notes: I have listed the ingredients so they are grouped with each element (sweet potatoes, couscous, kale) and in the same order as they are used in the procedures.


Total Time: 35 minutes

Yield: 2 servings


  • 2 cups of sweet potato or yam, peeled and cut into 1/2" cubes (I used 1 medium sweet potato)
  • 1 TBS olive oil
  • 1/4 tsp salt
  • a scant 1/8 tsp pepper
  • 1 cup dried couscous
  • 1/2 cup of water
  • 1/2 cup of low sodium vegetable broth (or you can use water if you don't have any on hand)
  • 1/4 tsp vegan butter
  • 1/4 cup leeks, cut into 1/2" pieces
  • 3 large garlic cloves, minced
  • 4 1/2 cups of kale, washed, dried, and tightly packed into cup
  • 1/8 cup of water
  • 1/4 tsp salt
  • 2 TBS flax seed
  • Olive oil for cooking


  1. Pre-heat oven to 400F.
  2. Prepare a baking sheet lined with parchment paper.
  3. Wash, peel and cut the sweet potato into 1/2" cubes. Place cubes into a small bowl with olive oil, salt, and pepper. Mix to combine and transfer onto baking sheet. Make sure they are laid out in a single layer.
  4. Bake for 15 minutes, turn the cubes using tongs or a wooden spoon, and continue baking for another 10 minutes. (I recommend setting a timer so you can continue to the next steps and not forget about the oven!)
  5. While the sweet potatoes are in the oven, prepare the couscous. In the saucepan place the 1/2 cup of water, broth, and vegan butter. Combine and bring to a boil. Once the liquid is boiling remove from heat and stir in the couscous. Mix well and let sit covered.
  6. To a heated frying pan add a few teaspoons of oil to coat the bottom. Add the leeks and garlic and cook over medium heat. Cook for 2-3 minutes until the leeks start to become translucent. Add half the kale and stir. Add 1/8 cup of water and stir. The kale should be slightly wilted now allowing for more room in the pan. Add the remaining kale and salt. Mix well and cook for about a minute. Cover the pan and let it cook for another 30 seconds. Uncover and stir well. Cook for another minute if needed and remove from heat.
  7. The sweet potatoes should be finishing up by now. Add the sweet potatoes and flax seed to the pan of kale. Mix well.
  8. Uncover the pot of couscous and fluff with a form.
  9. Divide the couscous between two bowls. Top with the kale, sweet potato, and flax seed mixture.

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