Baked Sweet Potatoes with Garlicky Kale and Almond Butter

Baked sweet potato halves topped with sautéed kale and garlic and a creamy vegan almond butter-based dressing.

For the Sweet Potatoes
4 medium sweet potatoes, scrubbed and halved lengthwise
3 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and minced
1 large bunch curly kale, leaves separated from stems and chopped
1/2 tsp. salt

For the Dressing
2 tablespoons almond butter
2 tablespoons lemon juice
2 tablespoons water
1 tsp. maple syrup
1-2 tablespoons extra-virgin olive oil

View the full recipe at Floating Kitchen →