The kale I made last night was so good that I wanted to slightly elevate it and make a healthy lunch of it.
I decided to roast a sweet potato and cube up a little butternut squash to add to my concoction.
Today has been a vegetarian day for me and I'll probably make some chicken for dinner so I can get some protein in my system.
Lunch came out great. The kids of course wanted something different but my lunch was awesome. I ate every bit of what I played for myself and I still have some leftover for lunch for tomorrow and possibly the following day.
4 tbs. olive oil, divided
3 cloves garlic, minced
4 baby bell peppers, minced
5 mushrooms, sliced
8 oz. kale, roughly chopped
1 cup butternut squash, peeled and cubed
1 cup sweet potato, peeled and cubed
2 sprigs thyme, leaves removed
Salt and Pepper to taste
Preheat oven to 400 degrees.
In a large bowl combine sweet potatoes, butternut squash, thyme, and 2 tbs. olive oil. Spread mixture onto a baking sheet and bake 45 minutes, turning halfway. Veggies should be fork tender.
Meanwhile, in a large skillet, sauté garlic, peppers and mushrooms in remaining 2 tbs. olive oil over medium heat 5 minutes until vegetables have softened. Add kale to pan and cook additional 10 minutes until kale has cooked down and slightly wilted. Season with salt and pepper. Remove from heat.