Preheat oven to 400 degrees. Toss sweet potatoes, onions, and 4 Tbsp basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast about 40 min, turning once halfway through, until lightly browned and tender.
Toss kale and remaining basting oil in large bowl; season with salt and pepper. Spread evenly on parchment paper-lined baking sheet. Roast about 15 min until lightly browned and tender.
Whisk extra virgin olive oil, lemon juice, zest, and honey in small bowl; season with salt and pepper. Add sweet potato-onion mixture, kale, 1/2 cup of sunflower seeds, and lemon-honey mixture to large bowl; toss to combine. Transfer to serving platter. Garnish with remaining sunflower seeds
12 servings
1 cup
- Amount per serving
- Calories240
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 2g10%
- Cholesterol 0mg
- Sodium 60mg3%
- Total Carbohydrate 25g10%
- Dietary Fiber 5g18%
- Total Sugars 1g
- Protein 4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 400 degrees. Toss sweet potatoes, onions, and 4 Tbsp basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast about 40 min, turning once halfway through, until lightly browned and tender.
Toss kale and remaining basting oil in large bowl; season with salt and pepper. Spread evenly on parchment paper-lined baking sheet. Roast about 15 min until lightly browned and tender.
Whisk extra virgin olive oil, lemon juice, zest, and honey in small bowl; season with salt and pepper. Add sweet potato-onion mixture, kale, 1/2 cup of sunflower seeds, and lemon-honey mixture to large bowl; toss to combine. Transfer to serving platter. Garnish with remaining sunflower seeds
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