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Sweet Potato

Sweet Potato & Kale Soup

February 17, 2019 by Rebecca Rosati

Beans, Kale, and Sweet Potato make for a hearty, satisfying soup. This Sweet Potato and Kale Soup is one of my new favorites and I hope it will be yours too!

Hearty Sweet Potato and Kale Soup

As soon as the temperature really starts to drop, soup and chili is all I want to eat. They are warm, filling and generally quick and easy to make. 

My meal prep routine in the warmer months is typically a lot of salad and grain bowls. So come winter time I make some slight adjustments. Instead of whisking up vinaigrettes and tossing together bowls of green and fresh veggies, I start cooking larges batches of soup to freeze and eat later. 

Soups are the perfect option for freezer meal prep because soup stays good in the freezer for months. When you come home on a busy weeknight and you want a quick and nutritious meal all you have to do is defrost a serving in the microwave or in a pot on the stove… and just like that, you have a hearty, warm meal that is ready to eat in just a few minutes. 

*TIP* Noodle soups don’t freeze well because they get soggy and overcooked if frozen and defrosted. 

My Sweet Potato and Kale soup will freeze well and is perfect for adding to your meal plan. Make a few batches at once and enjoy quick, cozy leftovers all winter long.

Why I love this Soup:

  1. This Healthy soup recipe is vegetarian, vegan and gluten free.
  2. Perfect for meal prep and freezes well.
  3. Hearty and flavorful this soup is full of sweet potatoes, kale, and beans. 
Sweet Potato & Kale Soup
 
Author: The Well Dressed Kitchen
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Save Print
Beans, Kale, and Sweet Potato make for a hearty, satisfying soup. This Sweet Potato and Kale Soup is one of my new favorites and I hope it will be yours too!
Ingredients
  • 2 to 3 large sweet potatoes (roughly 3 cups cubed)
  • 4 cups Kale, roughly chopped (about 3 ounces)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 15-ounce can black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 11/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ⅛ to ¼ teaspoon cayenne (optional)
  • ½ teaspoon salt
  • 1 quart (4 cups) SimplyNature Organic Vegetable Broth
  • 3 green onions
  • 1 lemon, juice of
Instructions
  1. Dice sweet potato into cubes and set aside. Dice the onion and mince the garlic. Drain and rinse the beans.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté a few minutes, until translucent. Reduce the heat to medium, add the garlic, oregano, cumin, garlic powder, black pepper, and cayenne (optional), and sauté for 30 seconds. Stir in the sweet potatoes, then add the vegetable broth, beans, and salt and bring to a slight boil.
  3. Once boiling, reduce to a simmer and simmer 15 minutes until the sweet potato is tender. While simmering, roughly chop the kale and thinly slice the green onion.
  4. When the sweet potatoes are tender, remove from the heat and stir in the kale, green onions, and lemon juice. Allow to cool slightly before serving. Taste, and if desired add additional salt, to taste. Serve garnished with fresh parmesan cheese and a small dollop of Greek yogurt or sour cream (optional).
3.5.3251

 

More Soup Recipes…

White Bean Chili
White Bean Soup
Easy Homemade 30 Minute Chicken Tortilla Soup

Chicken Tortilla Soup 

DID YOU MAKE THIS RECIPE?

Tag @thewelldressedkitchen on Instagram and hashtag it #thewelldressedkitchen 

Filed Under: All Foods, Crock Pot, Dinner, Everyday Meals, Food For Thought, Gluten Free, Lunch, Meal Planning, Meal Prep, Slow Cooker, Soups, Vegan, Vegetarian Tagged With: black beans, crock pot, gluten free, healthy, Healthy Soup, hearty soup, Kale soup, Meal Prep, slow cooker, Soup, soups, Sweet Potato, sweet potato soup, vegan, vegetarian

Sweet Potato Bites + Goat Cheese, Cranberry, and Pecan

December 4, 2017 by Rebecca Rosati

These Sweet Potato Bites are the perfect festive appetizer. I swapped out toasted bread with roasted sweet potato rounds then topped with goat cheese, dried cranberries, toasted pecans, and finished with a drizzle of honey. These little bites are sweet and savory and I can’t wait to serve them over the Holidays! 

Sweet Potato Bites

I can’t believe it’s already December!! I couldn’t be more in the Holiday Spirit. Every year we go to my Mom’s house for Christmas Eve and eat appetizers, drink wine, and play games all night. This year I am getting creative with my apps. Instead of using bread to make a crostini in this recipe, I toasted sweet potatoes, and topped with whipped Goat cheese, dried cranberries, pecans and a drizzle of honey. The drizzle of honey pairs perfect with the bite of goat cheese and nuttiness from the pecans. It’s the perfect finish to this lighter appetizer.

Sweet Potato Bites

I love the texture of the whipped goat cheese. Allow the goat cheese to sit out while your potatoes are roasting. It will whip easier if at room temperature. I whipped the goat cheese with a little olive oil to give it a smoother texture, you can also use milk… but honestly I didn’t have milk in my refrigerator so I used olive oil and it came out great.

Chopped Pecans

I wanted this appetizer to have holiday flavors so I topped with dried cranberries and pecans and finished with a drizzle of honey to add sweetness.

5.0 from 1 reviews
Sweet Potato Bites + Goat Cheese, Cranberry, and Pecan
 
Author: The Well Dressed Kitchen
Recipe type: Appetizer
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Save Print
These Sweet Potato Bites are the perfect festive appetizer. I swapped out toasted bread with roasted sweet potato rounds then topped with goat cheese, dried cranberries, toasted pecans, and finished with a drizzle of honey. These little bites are sweet and savory and I can't wait to serve them over the Holidays!
Ingredients
  • 2 sweet potatoes, cleaned and sliced into ¼ inch rounds
  • 1 tbsp + 1 teaspoon olive oil
  • 4 ounces goat cheese, room temperature
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries
  • Honey, for drizzling
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Cut cleaned sweet potatoes into roughly ¼ inch rounds.
  3. Place the sweet potato rounds on parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Coat rounds evenly with olive oil.
  4. Bake for 10 minutes, then flip sweet potato rounds over and bake for additional 10 to 12 minutes or until tender and starting to crisp on edges.
  5. In the meantime, while the sweet potatoes bake, use a mixer to whip the goat cheese with remaining 1 tsp of olive oil and a drizzle of honey until smooth and fluffy.
  6. When sweet potato rounds cool spoon the goat cheese mixture onto each potato round then top with a few chopped pecans and cranberries, drizzle with honey and serve.
3.5.3229

Sweet Potato Bites

More Holiday Appetizers:

Tomato Pesto Crostini

Tomato + Pesto Crostini 

Cranberry Salsa

Cranberry Salsa

Shop Products I used for this Recipe:

Williams Sonoma Nonstick Baking Sheet

What are your favorite Holiday Appetizers!? Please let me know by leaving a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Filed Under: Appetizers, Holiday, Sides, Snacks Tagged With: Christmas Appetizers, Christmas Sides, Dried Cranberries, Goat Cheese, Holiday Appetizers, Sweet Potato, Sweet Potato Bites, Toasted Pecans

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