I like kale, but sometimes it is difficult for me to eat a raw-kale salad. It doesn’t give me that same satisfying crunch that romaine lettuce does. However, kale is a super-food packed with so much nutrition that it makes me want to find other ways to include it in my diet. This Kale and Sweet Potato Stir Fry is one of my oldest plant-based recipes that I started making years ago, and it still doesn’t disappoint. Can you believe that there are 6 CUPS of chopped kale in this recipe?! It’s hard to believe that this dish can be so flavorful and delicious when it’s main ingredient is a cruciferous vegetable, but the mouth-watering flavors of the liquid aminos and soyaki make it absolutely irresistible!

Ingredients:

• 1 whole sweet potato
• 1 cup tri-colored quinoa
• 6 cups raw kale (chopped)
• 1/2 sweet onion
• 2 cups sliced mushrooms
• 2 tbsp liquid aminos
• 4 tbsp soyaki
• 1 clove garlic (minced)
• 2 tbsp vegan sriracha mayo

Instructions:

1. In a small pot, bring 1 cup quinoa and 2 cups water to a boil. Once boiling, cover with lid and reduce to a simmer. Let simmer for 20 minutes.
2. Peel and chop sweet potato into dice-size cubes. Dice 1/2 sweet onion. Wash and chop raw kale leaves into small pieces.
3. In a large skillet, heat a drizzle of avocado oil. Add sweet potato chunks and cook until slightly browned and tender. Once tender, add 1 tbsp liquid aminos and 6 cups of chopped kale. Stir until kale is wilted and tender.
4. In a separate, smaller skillet, head a small drizzle of avocado oil and fry mushrooms and chopped onions. Add minced garlic and 1 tbsp liquid aminos. Fry until lightly browned. Once the mushrooms and onions are done, add them to the large skillet of sweet potatoes and kale. Stir to combine.
5. In the large skillet of sweet potatoes, kale, mushrooms, and onions, add the fully-cooked quinoa and 4 tbsp of soyaki. Stir to combine. Add salt and pepper to taste. Enjoy!
6. (OPTIONAL: Add a drizzle of sriracha mayo for a little extra flavor and heat!)