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I find that I have the most success getting whole foods, especially vegetables, onto our plates when I keep it simple. And this suits me perfectly, since I disdain complicated recipes and the typical post-recipe mess. A meal like this one makes easy use of the kale and broccoli still growing in our garden and takes advantage of in-season sweet potatoes. All these ingredients are probably still available at your larger farmer’s markets. The kids love the bite-sized pieces, which also fast-track the cooking time. For the protein, I chopped up a couple grass-fed beef hotdogs – I’m finding that these are great to keep on hand for fast meals like this. Of course, knowing there were technically hotdogs in the dish, my eldest insisted on ketchup – she’s always looking for a ketchup opportunity. I think she enjoys squirting it out of the bottle as much as the actual taste. Oh, to be a three-year-old.

I hesitated to actually include a recipe for this meal, since it truly is very flexible – so feel free to dice up whatever you have lying around and throw it in – a purple onion, peppers, cabbage – they’re all welcome here! I would have included quite a bit more kale and broccoli myself, but I went to the garden with a one-year-old tag-along and no container, so what you see above is what fit in my hands. I upped the quantities a bit in the recipe below to reflect this. Also, the quantities below were for a lunch for just the girls and myself, so be sure to double or triple it according to your needs. Enjoy!

 

Simple Sweet Potato Skillet
Print Recipe
Super fast, simple and wholesome.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Simple Sweet Potato Skillet
Print Recipe
Super fast, simple and wholesome.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Heat a large skillet over medium-high heat and drizzle oil to lightly cover the pan.
  2. Add sweet potatoes to the pan, season with salt and pepper and sauté until softened, about 7-10 minutes.
  3. Scrape potatoes to the side and add diced hotdogs or sausage, allowing the meat to brown on the skillet and heat through, about 2-3 minutes.
  4. Add the broccoli and kale to the skillet, stirring to combine all ingredients. Add additional oil if needed and sauté for and additional 2-3 minutes until vegetables are tender-crisp.
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