Quick cook times and easy clean up make one skillet meals a total hit around here. Throw this One Skillet Sweet Potatoes with Sausage and Kale together in less than 30 minutes for a hearty, wholesome meal the whole family will love.
Happy New Year, dear friends! Welcome to 2019. I’m starting off the year with another super easy meal that you can throw together in less than 30 minutes. Because let’s be real, real food cooking and clean eating can sometimes require a lot of time in the kitchen. And I’m all about simplifying my life so I have more time to do the things I want (without sacrificing the quality of the food we eat, of course!)
That’s where the one skillet meal comes in. Enjoy a warm, cozy meal loaded with all the good things AND only have one pan to wash afterwards. Raise your hand if that makes you excited!!
Today’s recipe is based on my favorite veggie noodle: sweet potato noodles. I love them so much because they cook so much faster than whole sweet potatoes AND if cooked properly, they have a great texture that makes me forget about traditional pasta.
Imagine the slightly sweet flavor of sweet potatoes paired with the salty flavor of your favorite sausage. Throw in some onions, garlic, and uber healthy greens and you have a completely balanced and delicious dinner. You can customizes the flavors by adding whatever fresh or dried herbs that you like. Some suggestions include:
- fresh chives
- fresh cilantro
- fresh parsley
- 1 tsp of Primal Palate taco seasoning, new bae seasoning, or garlic and herb spice
My family absolutely loves loves this one skillet dish. I usually make it with chicken apple sausage because that’s what little one likes, but you can use any sausage that you like. To keep the recipe Whole30 compliant, be sure it doesn’t sugar in it. It also can’t have any nitrates or MSG, along with a long list of other unapproved additives.
I prefer a heavy bottom cast iron skillet for meals like this. They tend to hold the heat and don’t stick as much as thinner pans. I use one LIKE THIS. I used a mix of orange jewel sweet potatoes and white Japanese sweet potatoes. Any type will do. Leftovers (if you have any) taste great the next day, and you could also transform leftovers into a ridiculously tasty frittata for brunch.
Wishing you and yours so much good health, real connections, and inner peace for the new year.
- 3 tbsp ghee, butter or fat of choice
- 3 sausages, sliced
- 1 small onion, thinly sliced
- 2 cloves, garlic, minced
- 3 packed cups kale, de-stemmed and ripped into small pieces
- 2 medium sweet potatoes
- 3–4 tbsp broth or water for steaming
- salt and pepper, to taste
- In a large skillet, melt 1 tablespoon of fat of choice over medium heat. Cook sausage slices until nice and browned on both sides – about 5 minutes. Remove from skillet and set aside.
- Add one tablespoon more of fat and add onions to skillet. Cook until soft and translucent – about 5 minutes. Add garlic (and any dry seasoning mix if using) and cook another minute. Toss in kale and cook until desired doneness. Add a tablespoon or two of broth or water to help kale wilt and to deglaze the pan. Scrape veggies out of skillet onto a plate and set aside.
- Add remaining tablespoon of fat to skillet and add sweet potato noodles. Gently toss in fat and cook for 4-6 minutes, until slightly al dente. Add a tablespoon or two of broth or water if necessary to keep noodles nice and soft and from sticking to pan. Do not over cook as noodles will break apart and be soggy.
- Turn off heat and add cooked veggies and sausages back to pan. Gently toss to combine. Garnish with fresh herbs and avocado if desired.
I used a mix of orange jewel sweet potatoes and white Japanese sweet potatoes. Any type will do.
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