Roasted Potatoes with Garlic Kale

We have also changed our eating habits over the past year from the traditional prepared plate full of portion control to family style where our meals are served from the same platters and bowls from the center of the table. We have also gone from hounding the children to eat until their plate is clean and they are bursting at the seams to allowing them to serve themselves. Since these meals are “vegan” or to break it down– meat free, gluten free and dairy free the foods are much easier to break down and your body processes it much easier allowing the digestive enzymes to quickly break the food down and send the nutrients to where your body needs them to repair and heal. It’s a simple concept of eating until we are satisfied and eating with others, family style has been proven to be the most beneficial way to nourish your body.

I really didn’t think I would go this far down the rabbit hole and it is not my “typical” post. Although, I could write more about the benefits of putting the food selections and control in the hands of your children. I don’t feel wrong or upfront to say that my children are not picky eaters and they never have been. Sure, they have their favorites and preferences but not once have they not enjoyed what has been put in front of them.

This dinner is one of my favorites its roasted red skin and sweet potatoes, kale sautéed in water, mushrooms, grape tomatoes and sliced avocado.

Roasted Roots and Sautéed Kale

Serves: 4

Ingredients

• 6 small red skin potatoes, quartered
• 2 medium sweet potatoes, diced into 1 inch pieces
• 1 head curly kale
• Grape tomatoes
• 6 baby bella or button mushrooms
• 1 medium avocado
• 1 tsp Sea Salt
• 1/2 tsp Black pepper
• 1 tsp Paprika
• 1/2 tsp Garlic powder
• Red chili pepper flakes

Instructions

1. Thoroughly wash and cut potatoes, sprinkle with sea salt, pepper, paprika and place on a parchment paper lined baking sheet
2. Roast in a 400*F oven for 45 minutes
3. While the potatoes cook add 2 tbsp water to a steel or ceramic pan and heat to medium
4. Add kale, sliced mushrooms and garlic powder in the pan
5. Lightly steam/sauté the vegetables while keeping them separated and cover with a lid for 2-3 minutes to lightly cook Remove pan from heat, add tomatoes and cover to keep warm
6. Peel the avocado, remove pit, thinly slice and sprinkle red pepper flakes