BBQ Glazed Sweet Potatoes
with Gingered Kale & Macaroni Salad
- 1 sweet potato
- ¼ cup Bali BBQ Sauce
- 2 garlic cloves
- 1 oz fresh ginger
- 6 oz lacinato kale
- 1 carrot
- 1 celery stalk
- 4 oz Banza® rotini
- ¼ cup Follow Your Heart® Soy-Free Vegenaise
- 1 tsp Dijon mustard
- 1 tsp agave
- 2 tbsp apple cider vinegar
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large skillet with lid
- Large pot
- Baking sheet
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.
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.
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.
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.
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.
Divide the gingered kale between large bowls and top with BBQ glazed sweet potato wedges. Serve with macaroni salad. Enjoy!