Sweet Potato Wedges & Kale Crisps

Easy & healthy lunch!

Sweet potato: vit. A, B6, C, E + manganese, biotin, magnesium, potassium, fiber

Kale: vit. A, C, K + fiber, iron, calcium, manganese, copper, tryptophan

Fact 1: sweet potato prevents heart disease, cancer & is anti-inflammatory

Fact 2: kale offers more calcium than milk!

Ingredients (2 servings):

  • 2 sweet potatoes
  • 2 handful black kale or curly kale
  • 1 minced garlic clove
  • olive oil
  • pink himalayan salt
  • black pepper
  • mixed herbs: rosemary, thyme, oregano,..
  • water


  1. Get a baking tray with a baking sheet ready and preheat the oven at 200°c.
  2. Take a medium pan pot ready and start boiling the water.
  3. Wash and cut the sweet potatoes in 2 cm pieces, you don’t have to peel them.
  4. Once the water is boiling, boil the sweet potatoes for +/- 5 minutes, make sure they don’t go too soft because they will also cook in the oven.
  5. When the potatoes are ready, rince in cold water and drain.
  6. Put the potatoes in de baking tray and mix with olive oil, salt, mixed herbs and garlic, put them in the oven for +/- 15 minutes.
  7. Wash and cut the kale into 4-5cm pieces, put them in a bowl and mix with salt and pepper.
  8. When the potatoes cooked for 15 minutes, turn them over and cook for another 15 minutes, but change the oven to grill.
  9. After 10 minutes put the kale in the oven. Watch the kale closely because it burns very fast!
  10. When the kale is crispy and the potatoes golden brown, lunch is ready!


Smakelijk! Bon appétit! Enjoy your meal!

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