Sautéed kale, sweet potato & mushroom bowl


Roasted sweet potatoes, savory mushrooms and sautéed garlicky kale—it’s comfort food without all the calories. And I didn’t believe it myself until I took the first bite. YUM! This dish is filled with earthy flavors that truly take us back to the roots of clean eating.

Spices and natural aromas from lemon and vinegars can go a long way in a simple meal. I’m a huge fan of plant-based recipes, even though once in awhile, I’ll indulge on a big, juicy steak.

Another great thing about this recipe is that half of the ingredients are pantry staples. It’s a great to make last minute or when you are tapped out on your grocery bill for the month. (Trust me, I know that feeling!)


Author: Kathryn

Recipe: Sauteed kale, sweet potato & mushroom bowl 

Prep & cook time: about 30 minutes

Serves: 2-3

Ingredients 2

  • 1 medium-large sweet potato, chopped
  • 4 cups raw kale
  • 1/2 cup white onion, diced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp pumpkin seeds
  • Juice of half a lemon
  • 2 tbsp balsamic vinegar
  • 2 tbsp of extra virgin olive oil, for sauteeing and baking
  • 1 tbso of tuscan olive oil for drizzling, optional
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • pinch of paprika
  • salt & pepper


Preheat oven to 350°. Mix chopped sweet potato in small bowl with 1 tbsp of extra virgin olive oil, 1/2 tsp cumin, 1/2 tsp chili powder and a pinch of salt. Add non-stick spray to a small pan and spread sweet potatoes evenly on pan. Bake for 25 minutes.

Meanwhile, add remaining 1 tbsp of extra virgin olive oil to a medium-large skillet on medium-high heat. Add 2 cloves of garlic and 1/2 cup of diced white onion. Cook until onion is translucent. Add mushrooms and cook for 4 minutes. Then sauté kale, 2 cups at a time. Cook until wilted, about 5-7 minutes.

Once the roasted sweet potatoes are done, add them to the skillet and toss lightly with rest of ingredients. Turn heat to low. Add the juice of half a lemon. Drizzle 1 tbsp of tuscan olive oil and 2 tbsp balsamic vinegar. Add 1 tbsp of pumpkin seeds. Toss everything together lightly. Serve immediately. Top with remaining 1 tbsp of pumpkin seeds. Enjoy!






This sautéed kale, sweet potato and mushroom bowl is a great power meal for lunch or dinner. It’s all those wonderful, earthy flavors under one roof that truly takes clean eating to the next level. Let me know how you liked this recipe!






  • PantryPortfolio

    February 5, 2016

    Yum! You could even do this for breakfast with an egg on top. Great combination of flavors here. –Deb

    • Down-Home Damsel

      February 5, 2016

      Thank you Deb! And yes, an egg would be a nice add-on for breakfast. Love the idea.


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