Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until sweet potatoes and carrots are tender, about 10 minutes. Stir in kale, and cook until tender, about 2 minutes. Season ...

Store this alkaline sweet potato and kale soup in the refrigerator, in a glass airtight container for up to 3 days. This soup ...

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it with ...

Sweet potatoes are the main attraction in this healthy soup recipe, with good reason, too. They're delicious! Once the potatoes are cooked, they become so sweet and velvety smooth, you don't even ...

1 pound sweet potatoes (either variety), peeled, cut into 1/2-inch cubes 8 cups chicken broth or vegetable broth 1 large bunch kale, trimmed, coarsely chopped, see cook’s notes ...

Cover the Dutch oven and cook over medium heat, stirring occasionally or until the sweet potatoes are soft but not mushy, 15 to 20 minutes. Add the kale and stir until tender, about 1 minute ...

Sweet Potato, Kale and Lentil Soup. Yield: Serves 4 to 6. INGREDIENTS: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 1 medium sweet potato, peeled and diced; 1 carrot, diced; ...

Place the sweet potatoes on the baking sheet. Prick each one several times with a fork. Roast for 45 to 60 minutes, or until they are very tender when pierced with a skewer.