Roasted Sweet Potato & Butter Beans with Massaged Kale

“Massaging your kale turns it into a delicate, tender, dark-green delight that will keep well in the fridge for up to a week!” Sarah Britton - Naturally Nourished

Roasted Sweet Potato & Butter Beans with Massaged Kale

1 sweet potato, cubed
1 t coconut oil, melted
¼ t salt
1 recipe massaged kale, above
1 red onion, thinly sliced
⅓ pumpkin seeds
1 ½ C butter beans, drained and rinsed 

Lemon Garlic Dressing:
1 garlic clove, minced
2 T olive oil
Zest of 1 lemon
2 T lemon juice
½ t maple syrup

Toss the sweet potato with the coconut oil and salt and roast for 15-20 min at 400 F. 

Toast the pumpkin seeds in a small, dry skillet preheated over medium heat for 3-5 minutes. Cool and crush slightly, if desired, in a mortar and pestle, for extra crunch.

Mix the dressing ingredients together.

Pour half of the dressing over the beans in a medium bowl and let marinate for 5- 10 minutes.

Assemble together the kale, sweet potato, beans, and red onion. Pour the remaining dressing over top and sprinkle with the pumpkin seeds. Enjoy!

Massaged Kale:Remove the stems and tough ribs from 4 C of kale. Roll up the leaves into cigar shapes and slice crosswise to make ribbons. Combine the kale in a large bowl with 1 T olive oil, 1 T lemon juice and ½ t salt. Using your hands, rub and squeeze the kale together, as if you are giving it a nice massage! In around 2 minutes, your kale should be dark green and tender!  This will keep well for up to a week in the fridge. 

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