The other morning I woke up chilly, lke legit had to grab a sweater. It made me smile so hard. And when I left for my morning run through the woods, I spent the entire time in a long sleeve shirt, not stupid hot, thinking about all the food that I was suddenly craving. An hour of soups, casseroles, and basically everything hot and comforting running through my mind. Honestly, it’s what I think about during most of my runs. Anyway I was going through my food inventory I had at home and decided what I was going to make myself lunch on this fine cool day was this. Roasted sweet potato with broccoli, onion, and kale. Tahini too. And za’atar. I was drooling while running, again not out of the norm. Good times.
So I came home, did stuff, and made myself lunch. Exactly as I wanted, all for me, and it was everything that I thought it would be. Simple, fresh, hot but not heavy, and just the right amount of comfort to feel all the feels of soon to be fall. I grabbed my food, a book, and sat out on the porch, still in a long sleeved shirt, and ate my lunch. A fine lunch that was. A fine fine lunch.
You should have yourself a fine lunch (or any meal) too.
Now to the food!
The stuff. A sweet potato, a head of broccoli, 1/2 a large onion (or 1 small one), tahini, a lemon, a clove or garlic, za’atar, and salt and pepper.
Start by chopping up the sweet potato into mouth sized pieces, break apart the broccoli into smaller mouth sized pieces, and slice up the onion.
Toss it all onto a sheet pan and cover with the za’atar seasoning. You can toss around in a little oil if you want, but I actually just spray it wit ha little water and call it. I am over roasting with oil, it is to oily.
Put the seasoned goodness into hot hot oven.
Oh and place clove or garlic on pan too, just for a few minutes to get a little roasted and remove. It’s for the tahini dressing.
Chop up kale up.
Make the tahini dressing. Tahini, roasted garlic minced up, lemon juice, and a little hot water. Mix tighter until creamy smooth. Season with salt and pepper.
Roasted and delicious.
Grab kale and toss it around with everything while it is still hot so the kale kind of wilts. You can also pop it into the oven for a few more minutes to really get that wilt on.
Dump it all into a big bowl.
Drizzle that tahini all over, grab a fork (or not),and make you teeth dance with all this goodness in the mouth.
-C
Roasted Sweet Potato, Broccoli, and Kale Bowl
Serves 1 as a meal
1 sweet potato
1 head of broccoli
a small onion (or half a big one)
a few kale leaves
1 tablespoon za’atar seasoning
1 heaping tablespoon tahini
a lemon
a clove of garlic
a few tablespoon hot water
salt and pepper
Preheat oven to 450 degrees
Grab the sweet potato and cut into mouth sized chunks. Break apart the head of broccoli into florets And cut up stem into chunks, and slice onion into thick pieces. Place on a baking sheet, sprinkle on the za’atar, and toss around. Sprinkle or spray(with a spray bottle) with a little water. Also throw the garlic clove onto the pan too and place it into the oven.
After about 10 minutes, grab the garlic from the pan and keep everything else roasting.
In the meantime, make tahini dressing. Mince the roasted garlic and add to the tahini with the juice of half the lemon and a splash of hit water. Mix together until completely incorporated, adding in a little more hot water as needed to make the dressing into a thick, but drizz-able consistency. Season with salt and pepper.
And chop kale into smaller pieces.
After 20ish minutes, remove pan from oven and toss the veggies around and place back into oven and roasted for another 10ish minutes or until the sweet potato is soft and tender and the broccoli is looking all roasted. Remove and right away toss the kale with the hot veggies to get the kale to wilt a bit. Also can stick the pan back into oven for a minute to wilt it even more.
And then dump the contents of the pan into a big bowl, drizzle the tahini all over, and eat that shit.