Roasted Yams & Baby Kale

Roasted yams and kale can be a free standing meal or pair with your favorite protein whether that be meat based or vegetarian.  

I love this dish at breakfast with a couple of organic eggs.  Keeps my energy levels up for the whole morning. 

Kale is full of vitamins A, K, C, omega 3, folate, fiber, and iron, the garlic is an amazing immune booster and the yams provide vitamin A, B, C, potassium, folic acid and fiber while being a slow burning carb to keep you fuller longer without blood sugar spikes or crashes.

Tons of reasons to eat this meal, but the best one is that it actually tastes good.  

Ingredients:

2 Large Yams
4 Cups Baby Kale
Garlic Powder
Onion Powder
Braggs Sprinkle
1 Tsp Olive Oil

Dressing (make & let sit while yams are roasting):
1 Garlic Clove
1 Tsp Apple Cider Vinegar
1 Tsp Olive Oil
Dash of ground sea salt
Dash of ground pepper
1/4 tsp Dried Thyme

Instructions: 
Scrub yams until clean, and cut into 1/2-1 inch squares.   Toss in olive oil and lay flat on a baking pan lined with parchment paper.   Roast yams at 375 for 25-35 minutes.  Keep an eye on these little suckers, they burn easy!   While yams are roasting, put all ingredients for dressing in a blender or grinder & blend until smooth.  Set aside. 

When yams are cooked, pull out and top with baby kale.  Put pan back in the oven & roast the yams kale for additional 3 minutes. 

Mix everything together in a bowl, dish out, and enjoy! 

Serves 2