BBQ Glazed Sweet Potatoes with Gingered Kale & Macaroni Salad

BBQ Glazed Sweet Potatoes

with Gingered Kale & Macaroni Salad

dinner

Dinner Root Vegetables Pasta Leafy Greens American Nut-Free High-Protein Winter Recipes Summer Recipes Spring Recipes Seasonal Menu
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
610
FAT
23g
CARBOHYDRATES
101g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. ¼ cup Bali BBQ Sauce
  3. 2 garlic cloves
  4. 1 oz fresh ginger
  5. 6 oz lacinato kale
  6. 1 carrot
  7. 1 celery stalk
  8. 4 oz Banza® rotini
  9. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  10. 1 tsp Dijon mustard
  11. 1 tsp agave
  12. 2 tbsp apple cider vinegar
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Large pot
  • Large skillet with lid

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Cut the sweet potato into 1 inch thick wedges. Add to a baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil and a pinch of salt and pepper. Roast until the sweet potatoes are browned and crispy in places, about 20 to 22 minutes. Remove from the oven and toss with Bali BBQ sauce. Return to the oven and roast until sticky, about 1 to 2 minutes.

2
Prepare the vegetables

Bring a large pot with 4 quarts water and 2 tbsp salt to a boil. Peel and mince the garlic and ginger. Destem the kale and roughly chop the leaves. Peel and dice the carrot. Dice the celery.

3
Cook the gingered kale

Place a large skillet over medium-high heat with 2 tsp (4 tsp) vegetable oil. Once the oil is hot add the minced garlic and minced ginger and cook until fragrant, about 1 minute. Add the chopped kale and a pinch of salt, and cook until wilted, about 2 to 3 minutes. Add ¼ cup (½ cup) water, cover, and cook until the water is evaporated and the gingered kale is bright green, about 2 to 3 minutes.

4
Cook the pasta

Once the medium saucepan of water is boiling, add the rotini, stir, and cook until al dente, about 8 to 10 minutes. Drain the rotini and run under cold water to stop the cooking process.

5
Prepare the macaroni salad

Add the rotini, diced carrot, diced celery, Vegenaise, Dijon mustard, agave, apple cider vinegar, and a pinch of salt and pepper to a large bowl. Stir the macaroni salad to combine.

6
Serve

Divide the gingered kale between large bowls and top with BBQ glazed sweet potato wedges. Serve with macaroni salad. Enjoy!