Turmeric-Roasted Sweet Potato and Kale Bowl
A soothing bowl with anti-inflammatory turmeric, fiber-rich sweet potatoes, and nutrient-dense kale to support skin health. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 30 minutes, pairs sweet potato, olive oil, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" 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
- 2 medium, peeled and diced into 1/2-inch cubes sweet potato
- 1 tbsp olive oil
- 1/2 tsp ground turmeric
- 2 cups, stems removed and chopped kale
- 1/2, juiced lemon
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp turmeric, and 1/4 tsp sea salt until evenly coated.
- Step 2: Spread sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 20 minutes until edges are golden and tender, flipping once halfway.
- Step 3: While potatoes roast, heat a large skillet over medium heat. Add 2 cups chopped kale and cook for 3 minutes until vibrant green and slightly wilted. Remove from heat, add 1/2 lemon juice, 1/8 tsp black pepper, and remaining salt, then toss until kale is coated.
