Za'atar Sweet Potatoes and Garlicky Kale
Za'atar Sweet Potatoes and Garlicky Kale is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat the oven to 400ºF and line a baking tray with parchment paper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 400ºF and line a baking tray with parchment paper.
To make the za'atar, first toast the sesame seeds.
In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they're lightly browned.
Stir occasionally, so they don't burn.
Let them cool.
In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
Fill a medium pot halfway with water and bring it to a boil.
Add the sweet potatoes and parboil them (cook them just until they start to soften).
This will take 5 to 7 minutes.
Drain the potatoes and transfer them to a medium bowl.
Toss them with a glug of olive oil and 1 tablespoon of the za'atar seasoning until coated.
Spread the potatoes on the prepared baking sheet and roast them for 10 minutes.
Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
Mix 1 tablespoon of olive oil into the remaining za'atar and set it aside.
In a large skillet, heat a glug of olive oil over medium.
When the pan is hot, add the garlic.
Sauté until the garlic becomes fragrant, about a minute.
Add the greens and stir until they turn bright green and begin to soften.
Add the sweet potatoes and heat everything for a few more minutes.
Top the vegetables with some of the za'atar and oil mixture and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.