Za’atar Sweet Potatoes & Garlicky Kale
I’m not going to lie folks, this week has been an emotional roller coaster. I have never felt so overwhelmed in my life. It’s been all wonderful emotions though (even through the tears). My heart is exploding thanks to all of the amazing emails, messages and photos. Seeing folks post pictures of their own copies of the DUTD book gives me chills. And hot damn–thank you to all of the rock stars who have already posted reviews on amazon, you rule!!! I want this little book to find its way to people who don’t already know about Tumbleweed Farm and Dishing up the Dirt. I really hope the book inspires folks to eat more veggies, support their own local farmers and ranchers, and most important, to have fun in the kitchen. Every review helps spread the word. So thank you!
Speaking of eating more veggies and having fun in the kitchen, the recipe I’m sharing today is from Jessica Murnane’s new cookbook One Part Plant. If you don’t know Jessica yet I’m happy to introduce you to this badass woman! Jessica is on a mission to get folks to eat ONE plant based meal a day. Her recipes are creative, simple and delicious to boot. Even though Taylor and I are omnivores we eat a very veggie forward diet and love Jessica’s approach. One plant based meal a day? DONE!
Onto this tasty meal. This dish can be whipped up in a flash and tastes great with a little white wine and good company. Instead of using a pre-made za’atar mix Jessica easily whips up her own. I just so happened to have sumac (one of the main ingredients in za’atar) on hand so making my own blend was easy. However, if you don’t have sumac you can easily substitute with a pre-made za’atar blend if need be.
Congratulations on your lovely cookbook Jessica. This recipe is just the beginning…I’ve already bookmarked half of your book! If you like my style of cooking I know you’ll love Jessica. Find her lovely book here.
Cheers from Tumbleweed Farm.
Za'atar Sweet Potatoes & Garlicky Kale
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
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Mix 1 tablespoon of the olive oil into the remaining za'atar and set aside.
- 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.
- 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