Roasted Sweet Potato Bowl With Kale and Baby Spinach – Gluten Free, Paleo

I’m always torn on whether to refer to this recipe as a bowl or a salad. I usually call it sweet potato salad because it has uncooked spinach and kale, but I guess it’s really more of a roasted veggie bowl. You can cook the kale and baby spinach if you want, but I usually grab it fresh from the fridge.

This recipe for roasted sweet potato chunks with kale, onions, and baby spinach is one of the easiest recipes you’ll find on Make It With Missy. The only recipe easier than this one is my recipe for stuffed sweet potatoes, which was featured on Foodista a few weeks ago.

If you don’t have time to chop a bunch of sweet potatoes, use a bag of frozen sweet potato chunks instead. You can find frozen sweet potatoes at Fresh Thyme, Target, and Whole Foods. I haven’t seen frozen sweet potatoes at my local grocery store, but they do offer cut sweet potatoes in plastic containers. Look for them in the produce section or near the refrigerated salad dressing.

I love onions, but leave them out if you want. I just like any excuse to add onions to a recipe.

Start by lining a baking tray with aluminum foil. Rub sweet potato chunks and chopped onions with olive oil, and place them on the tray. Sprinkle your veggies with garlic powder and sea salt, then roast at 375 degrees for 35 to 45 minutes. I like mine crunchy and brown, so I bake them for 45 minutes.

roasted sweet potatoes and onions

If you decide to cook your baby spinach and kale, throw it with your sweet potatoes for 5 or 10 minutes. You can place it directly on top of your sweet potatoes or use a separate tray. It’s also quick and easy to saute it in a skillet.

Fill a bowl with baby spinach and kale. Place sweet potatoes and onions on top of your spinach and kale.

roasted sweet potatoes with kale and baby spinach

Top with a drizzle of olive oil, if desired. I usually eat it plain, but olive oil enhance the flavors of your veggies nicely.

You can also add avocado chunks and a dash of sea salt.

sweet potatoes with avocado

Super yummy and packed with nutrients! I could eat this sweet potato recipe every day. In fact, I’ve had it 3 times this week. Variety, schmariety.

Ready to make your own roasted sweet potatoes with kale, baby spinach, and onions?

Here’s my printable, Pinnable recipe for this roasted sweet potato bowl:

Roasted Sweet Potatoes With Kale and Baby Spinach - Gluten Free, Paleo
Print Recipe
Vibrant sweet potatoes, fresh kale, and tender baby spinach get a hint of savory sweetness from roasted onions in this nutrient-packed veggie bowl.
Servings Prep Time
2 people 5 minutes
Cook Time
35 to 45 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
35 to 45 minutes
Roasted Sweet Potatoes With Kale and Baby Spinach - Gluten Free, Paleo
Print Recipe
Vibrant sweet potatoes, fresh kale, and tender baby spinach get a hint of savory sweetness from roasted onions in this nutrient-packed veggie bowl.
Servings Prep Time
2 people 5 minutes
Cook Time
35 to 45 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
35 to 45 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Line a baking tray with foil.
  2. Rub sweet potato chunks and chopped onion with olive oil and place on the foil-lined tray. Bake for 35 to 45 minutes depending on your desired level of doneness. Add spinach and kale to the oven during the last 5 to 10 minutes of cook time, if desired.*
  3. Place spinach and kale in a bowl and cover with roasted sweet potatoes and onions. Drizzle with olive oil and top with avocado slices, if desired.
Recipe Notes

*I usually don't cook my kale or spinach for this recipe.

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What do you usually put in your veggie bowls?

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