Veggie Burger with Sweet Potato Fries and Kale Salad

Ingredients

• 4 pcs sweet potatoes (medium, about 130g each, scrubbed and dried)
• 1.5 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat oven and prepare the sweet potatoes

   • Preheat your oven to 425°F (220°C).
   • Line a large baking sheet with parchment paper for easy cleanup.
   • Wash and scrub the sweet potatoes thoroughly. You can peel them or leave the skin on for extra fiber.
   • Cut the sweet potatoes into uniform 1/4-inch thick fries.
2. 2

   Season the fries

   • In a large bowl, add the sweet potato fries.
   • Drizzle with olive oil and toss well to coat each fry evenly.
   • Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the fries.
   • Toss again until the fries are fully coated in the spices.
3. 3

   Bake the fries until crispy

   • Arrange the seasoned fries in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, use two if necessary.
   • Bake for 15 minutes.
   • Remove from the oven, flip the fries using a spatula.
   • Return to the oven and bake for another 10-15 minutes, or until they are crispy and lightly browned.
4. 4

   Garnish and serve

   • Remove the fries from the oven and let them cool for a minute on the pan.
   • If using, sprinkle with fresh chopped parsley.
   • Serve immediately with your favorite dipping sauce.

Ingredients

• 8 cup kale (about 1 large bunch, stems removed and chopped)
• 1.5 tbsp tahini (well-stirred)
• 2 tbsp lemon juice (freshly squeezed)
• 2 tsp maple syrup
• 2 tsp extra virgin olive oil
• 2 tbsp water (to thin the dressing)
• 1 tsp dijon mustard
• 1 pcs garlic (clove, minced)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp sunflower seeds (raw or roasted, for topping)

Instructions

1. 1

   Prepare the kale

   • Wash the kale leaves thoroughly and pat them dry.
   • Remove the tough center stems from each leaf.
   • Chop the leaves into small, bite-sized pieces and place them in a large bowl.
2. 2

   Make the lemon vinaigrette

   • In a small bowl or jar, combine the tahini, lemon juice, maple syrup, olive oil, water, dijon mustard, and minced garlic.
   • Add the salt and black pepper.
   • Whisk vigorously until the dressing is smooth and creamy. If it's too thick, add another teaspoon of water.
3. 3

   Massage the kale

   • Pour about half of the vinaigrette over the chopped kale.
   • Using your hands, gently massage the dressing into the kale for 1-2 minutes.
   • Continue until the leaves become slightly darker in color, more fragrant, and tender to the touch. This step is key to a great kale salad.