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Sweet Potatoes & Kale with Superfood Tahini Sauce
Boost your immune system – and your whole body – with this grounding and satisfying side. Or, make it a meal by adding a protein: garbanzo beans or quinoa are just two options that pair extremely well.
INGREDIENTS2/3 cup canned full-fat Coconut Milk 1/3 cup Tahini 2 packets Navitas Organics Immunity Boost 1/4 cup fresh Lime Juice 2 Tbsp Tamari 1 tsp Sriracha Sauce 2 tsp grated fresh Ginger 2 cups Vegetable Broth 2 lbs Sweet Potatoes, peeled and cut into 1-inch dice (6 cups) 1 large bunch Kale, any variety, stemmed and torn into large pieces Sea Salt 2 Tbsp toasted Sesame Seeds |
DIRECTIONSIn a mixing bowl, whisk together the coconut milk, tahini, Navitas Organics Immunity Boost, lime juice, tamari, Sriracha sauce and ginger into a smooth sauce. Set aside. Add the vegetable broth and sweet potatoes to a large pot over medium heat. Bring to a boil, cover and reduce heat to a low simmer. Let cook for 10 minutes until the sweet potatoes are soft when pierced with a fork. Uncover and stir in the kale. Cook for a couple minutes longer until the kale turns bright green and the broth has reduced to about 1/4 cup. Remove from heat and stir in the sauce. Add a little salt to taste. Serve topped with sesame seeds. Makes 4 Servings
Submitted by Julie Morris |
Boost your immune system – and your whole body – with this grounding and satisfying side. Or, make it a meal by adding a protein: garbanzo beans or quinoa are just two options that pair extremely well.
Ingredients
- 2/3 cup canned full-fat Coconut Milk
- 1/3 cup Tahini
-
2 packets Navitas Organics Immunity Boost
- 1/4 cup fresh Lime Juice
- 2 Tbsp Tamari
- 1 tsp Sriracha Sauce
- 2 tsp grated fresh Ginger
- 2 cups Vegetable Broth
- 2 lbs Sweet Potatoes, peeled and cut into 1-inch dice (6 cups)
- 1 large bunch Kale, any variety, stemmed and torn into large pieces
- Sea Salt
- 2 Tbsp toasted Sesame Seeds
Directions
- In a mixing bowl, whisk together the coconut milk, tahini, Navitas Organics Immunity Boost, lime juice, tamari, Sriracha sauce and ginger into a smooth sauce. Set aside.
- Add the vegetable broth and sweet potatoes to a large pot over medium heat. Bring to a boil, cover and reduce heat to a low simmer. Let cook for 10 minutes until the sweet potatoes are soft when pierced with a fork.
- Uncover and stir in the kale. Cook for a couple minutes longer until the kale turns bright green and the broth has reduced to about 1/4 cup.
- Remove from heat and stir in the sauce. Add a little salt to taste.
- Serve topped with sesame seeds.