If you’re looking for something really beautiful to bring to your table any time this month, try this. The colors are warm and gorgeous, and they make a nice impression served in a large wide dish. The recipe works as a side dish as well as a main dish, especially if you add tofu.
Remember to roast the vegetables in a large wide pan so the steam coming off the veggies evaporates instead of cooking the adjacent veggies. Otherwise you’ll get boiled potatoes and onions instead of roasted ones. The main work is in prepping the veggies, so think about assigning that task to a helper if you have one, or chopping up everything earlier in the day or even the night before. I broke down the recipe into steps to make it easier to follow, but don’t worry — it’s not a complicated recipe.
4 medium sweet potatoes, cubed
1 large Vidalia onion, sliced thinly
1/4 cup raw cashews
1 Tbsp. olive oil
Mix well and roast at 375F for 45 min in a large paella pan. Stir gently every 15 min. Work on the remaining steps while the veggies are roasting.
4-5 cups kale, washed, stripped, and chopped finely
1/4 cup dried cranberries
Step four (optional)
Chop half a cake of tofu into cubes, approximately 1/2 inch. Set aside.
Once the sweet potatoes are cooked through and onions are turning brown, remove from oven and allow to sit 10-15 minutes. Stir in the tofu (optional ingredient), kale, and cranberries. Delicious warm, or at room temperature. Serves 6.