This is a very simple dish, nothing fancy–like most of my recipes–and really easy to make. I’ve lately taken a great liking to coconut milk/cream and to kale. Can’t get enough of it, until the next food fixation comes along 😛 Coconut milk is such a more pleasant replacement for oil in my opinion because I find oil way too greasy.
1 sweet potato/yam
2 large kale leaves
2 Tbsp coconut milk (the kind that comes canned, 26% fat)
1 tsp salt
1/4 tsp ground black pepper
100 g smoked tofu (I use Soyganic’s smoked garlic-peppered tofu)
- Preheat the oven to 180oC / 350oF and prepare an oven tray lined with parchment paper.
- Cut the sweet potato (I wash it well because I like leaving the skin on) and the smoked tofu into small-medium sized cubes. The kale leaves you’ll want to rip apart from the stem and rip them into fairly large strips. We shan’t be using the stem for the kale chips. Mix all of those in a bowl together with the coconut cream, the salt and pepper. I recommend using your hands for mixing, in order to get all the components coated in coconut milk.
- Separate the kale leaves (they’ll be added in later) and spread the yam and tofu cubes on the oven tray. Bake those for around 25-30 minutes. Then add the kale leaves on top of them and continue baking for another 20 minutes on 150oC / 300oF. The kale leaves will turn into coconutty kale chips. The advantage of them laying on top of the yams is that they don’t get burned from the heat of the oven tray.
- Once out of the oven, let it cool for a few minutes and move to a plate.
The combination of the flavours here is so goooooood! It’s amazing how the simplest things are usually the best.
Prep Time: 10 minutes
Cook Time: 50 minutes