Ginger-Turmeric Glazed Roasted Sweet Potato and Kale

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant bowl of earthy sweet potatoes and tender kale coated in a warm, anti-inflammatory spice blend for a nourishing meal. This American sheet-pan recipe (gluten-free, anti-inflammatory), ready in about 40 minutes, pairs Sweet potatoes, Kale, and Olive oil for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb Sweet potatoes
• 4 cups Kale
• 2 tbsp Olive oil
• 1 tbsp Fresh ginger
• 1 tsp Turmeric
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 lb cubed sweet potatoes with 2 tbsp olive oil, 1 tbsp grated ginger, 1 tsp turmeric, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper; spread in a single layer on a baking sheet.
2. Step 2: Roast for 25 minutes until sweet potatoes are tender and caramelized, flipping once halfway through.
3. Step 3: While potatoes roast, heat a large skillet over medium heat. Add 4 cups torn kale and cook for 3-4 minutes until wilted and vibrant green, stirring occasionally.
4. Step 4: Combine roasted sweet potatoes and cooked kale in a bowl. Drizzle with any remaining glaze from the baking sheet and serve warm.