Name: Za’atar Sweet Potatoes and Garlicky Kale
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern-inspired
Ingredients: 2 medium to large sweet potatoes (about 700 g), peeled and cut into 2.5 cm cubes; 4 tablespoons olive oil, divided; 3 garlic cloves, finely chopped; 1 large bunch kale (about 200 g), stems removed and leaves chopped; 1/2 lemon or lime, juiced; 1/2 teaspoon fine salt, divided; 1 tablespoon sesame seeds; 1 tablespoon ground sumac; 2 teaspoons dried thyme; 1/4 teaspoon sea salt

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This vibrant dish brings together tender roasted sweet potatoes, deeply savory garlic-sautéed kale, and a fragrant homemade za’atar blend. It’s a colorful, nourishing side that feels just as satisfying as a main, with bold flavors and a comforting texture that works beautifully for everyday meals or special occasions.

Why You’ll Love This Recipe

This recipe is simple yet full of personality. The sweet potatoes are lightly crisp on the outside and soft inside, while the kale is mellowed with citrus and garlic for a balanced bite. The za’atar seasoning adds a tangy, earthy depth that makes the whole dish taste exciting and memorable. It’s naturally plant-based, wholesome, and flexible enough to serve warm or cold.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the za’atar seasoning
1 tablespoon sesame seeds
1 tablespoon ground sumac
2 teaspoons dried thyme
1/4 teaspoon sea salt

For the vegetables
2 medium to large sweet potatoes (about 700 g total), peeled and cut into 2.5 cm cubes
4 tablespoons olive oil, divided
3 garlic cloves, finely chopped
1 large bunch kale (about 200 g), stems removed and leaves roughly chopped
1/2 lemon or lime, juiced
1/2 teaspoon fine salt, divided

Directions

Preheat the oven to 200°C.

Begin by preparing the za’atar. Place the sesame seeds in a small dry pan over medium heat and toast for 2–3 minutes, stirring frequently, until lightly golden and aromatic. Transfer to a bowl and allow to cool. Add the sumac, dried thyme, and sea salt, then mix well and set aside.

Place the chopped kale in a large bowl. Add the lemon or lime juice and 1/4 teaspoon of the salt. Massage the leaves gently for about 30–60 seconds until they begin to soften and darken in color. Set aside.

Bring a medium saucepan of water to a boil. Add the cubed sweet potatoes and parboil for 5–7 minutes, until just beginning to soften. Drain well and transfer to a bowl.

Toss the sweet potatoes with 1 1/2 tablespoons of olive oil and 1 tablespoon of the za’atar seasoning. Spread them evenly on a lined or lightly oiled baking sheet. Roast for 15 minutes, stirring once halfway through, until lightly browned and tender.

In a small bowl, mix the remaining za’atar with 1 tablespoon of olive oil and set aside.

Heat the remaining 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the softened kale and cook for 2–3 minutes, stirring, until wilted.

Add the roasted sweet potatoes to the skillet and gently toss everything together. Cook for another 2–3 minutes until heated through. Transfer to a serving dish and drizzle with the za’atar oil mixture before serving.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

This dish can easily become a main meal by adding a fried or poached egg, grilled chicken slices, or sautéed tofu. Spinach or Swiss chard can be used instead of kale for a milder texture. Toasted almonds or pumpkin seeds add a pleasant crunch when sprinkled on top just before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a small drizzle of olive oil, or enjoy cold as a hearty salad. Avoid overheating to preserve texture.

FAQs

Can I skip parboiling the sweet potatoes?

Yes, but parboiling helps them roast faster and ensures a tender interior with lightly crisp edges.

What type of kale is best for this recipe?

Curly kale is easiest to soften, but lacinato kale also works with extra massaging.

Is za’atar spicy?

No, za’atar is aromatic and tangy rather than spicy.

Can I make the za’atar in advance?

Yes, it can be prepared ahead and stored in an airtight container for several weeks.

Can I use bottled citrus juice?

Fresh lemon or lime juice is best, but bottled juice can be used if needed.

Is this recipe good for meal prep?

Yes, it keeps well for several days and tastes great warm or cold.

Can I roast the kale instead of sautéing it?

You can, but sautéing keeps the kale more tender and less bitter.

What oil can replace olive oil?

Avocado oil or another neutral cooking oil works well.

Can I double the recipe?

Yes, just use two baking sheets so the sweet potatoes roast evenly.

Does this dish freeze well?

Freezing is not recommended, as the texture of the vegetables may change.

Conclusion

Za’atar Sweet Potatoes and Garlicky Kale is a satisfying, flavor-packed dish that proves simple ingredients can shine. Whether enjoyed as a dependable side or turned into a hearty main, it delivers comfort, balance, and bold taste in every bite.

Za’atar Sweet Potatoes and Garlicky Kale