- 5 tablespoons olive oil
- 1 pound sweet potatoes, peeled and cubed
- 1 bunch kale, stemmed and chopped
- 1 tablespoon fresh lime juice
- 3/4 teaspoon ground cumin
- 2 tablespoons pepitas, toasted
In large skillet, heat 2 tbsp. oil over medium-high. Add sweet potatoes; season. Cook, stirring occasionally, until tender, 10 minutes. In bowl, rub kale with juice, cumin and 3 tbsp. oil until kale softens. Toss with sweet potatoes; season. Top with pepitas.