Southwest Kale and Sweet Potato Skillet

Zesty salsa and tender sweet potato dress up a kale dish that will have even people who say they don't like kale coming back for seconds!

Two bowls are on a wooden countertop. In the left bowl is riced cauliflower. In the right bowl is riced sweet potato. Behind them are two bunches of kale. End photo ID.


  • One medium sweet potato, diced fine

  • One small head of cauliflower, riced (or one 16oz. package of pre-riced cauliflower)

  • One bunch kale, stems removed and roughly chopped

  • One cup salsa (Black bean salsa works best, but use what you have!)

  • Shredded cheddar cheese (optional)

  1. In a large frying pan, heat one tablespoon of oil over medium-high heat. Once the oil is heated, dump in the sweet potato and stir fry until the sweet potato pieces turn bright orange and fragrant, about five minutes.

  2. Next, add the riced cauliflower. Stir fry that along with the sweet potato for another five minutes, or until the cauliflower is just barely starting to become tender.

  3. Add in the roughly chopped kale and stir to incorporate, making sure that the kale is evenly distributed throughout.

  4. Once the kale is wilted, add in the salsa and incorporate that into the mixture. Allow to cook until the kale is tender, about seven minutes.

  5. Top with cheddar cheese, if using, and serve immediately.

For a more complete dinner, try adding leftover cooked chicken or quinoa in step 4.

A red bowl full of finished Southwest Kale Skillet. End photo ID.

Featured Posts