Blackstone Sweet Potatoes and Kale
This is a feel-good recipe for the griddle full of superfoods… Blackstone Sweet Potatoes and Kale can be a side dish or a meatless meal!
There aren’t too many vegetarian, healthy recipes out there for the Blackstone griddle so this one is a gem.
I even used leftover quinoa from making Mediterranean Quinoa Glow Bowls.
You can easily meal prep this too, which is exactly what I did.
Dinner one night and a few healthy lunches throughout the week 🙂
How to make Blackstone Sweet Potatoes and Kale
First prepare your ingredients and put them on a tray to easily carry out to the griddle or flat top grill.
Then preheat the Blackstone to medium heat for a few minutes.
Add some olive oil, a diced sweet potato, kosher salt, and pepper.
Squirt some water and cover with a melting dome for 9 to 11 minutes total.
Remove the melting dome a few times to flip them and add more water each time before covering again.
Next add a bunch of kale that has been chopped and stems removed.
A little more olive oil, kosher salt, and pepper as well.
Cook for 3 to 4 minutes on the griddle, flipping and mixing with your hibachi spatulas a few times.
Finally add some cooked quinoa, cumin, dried cranberries, and lemon juice.
Also another drizzle of olive oil, kosher salt, and pepper.
And cook another minute or so, mixing it all together.
Top your Blackstone Sweet Potatoes and Kale with feta cheese crumbles and serve 🙂
A gorgeous AND healthy meal or side dish!
Yummy, filling, and heart healthy is the perfect trio.
If you like Blackstone Sweet Potatoes and Kale, you might also like these griddle recipes…
Blackstone Lemon Parmesan Kale
Blackstone Greek Chicken and Potatoes
And Blackstone Honey Sriracha Brussel Sprouts
Blackstone Griddle Vegetarian Recipes
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Blackstone Sweet Potatoes and Kale
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- olive oil
- 1 sweet potato diced, skin on
- kosher salt, pepper
- 1 bunch kale chopped, stems removed
- 1 1/2 cups cooked quinoa
- 3/4 cup dried cranberries
- 2 tablespoons lemon juice
- 1/2 tablespoon cumin
- 1 cup crumbled feta cheese
Instructions
- Prepare all of your ingredients and preheat the griddle to medium heat for a few minutes.
- Add some olive oil to the griddle and the sweet potatoes, kosher salt, and pepper. Add some water and cover with a melting dome. Cook the sweet potatoes 9 to 11 minutes total. Remove the melting dome to flip them and add more water each time before covering with the melting dome again.
- Set the melting dome aside, add more oil to the griddle along with the chopped kale, more kosher salt, and pepper and another drizzle of olive oil. Cook together with the sweet potatoes for 3 to 4 minutes.
- Add the quinoa, cranberries, lemon juice, cumin, more kosher salt, pepper, and olive oil and cook together for another minute. Top with feta cheese before serving.
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