1 small onion, diced
1 sweet potato, diced to ½-inch pieces
¼–½ cup orange juice (about 2 navel oranges, juiced)
½ cup water
1 tablespoon almond butter
½ teaspoon cinnamon
½ teaspoon chili powder
pinch of red pepper flakes, or more to taste
½ bunch kale, shredded
1. In a large skillet or sauté pan over high heat, add the onion and potatoes. Dry-sauté for 3 minutes, with the pan covered, stirring occasionally.
2. In a small bowl, whisk orange juice and almond butter together. Pour this dressing over the onion and potato, and stir. Reduce the heat to low-medium and cook for 5 minutes.
3. Mix in the spices and kale, and simmer for 3 more minutes. The dish is done when the potatoes are fully cooked and the kale has a bright green color.
Serves: 2
Katie Mae is a plant-based nutritionist and culinary instructor at PlantBasedKatie.com, supporting people in living brighter, fuller lives through whole plant foods. Katie Mae holds a Masters of Science in nutrition from Bastyr University and a Bachelor’s in human biology from Michigan State University. Since 2010 Katie Mae has been teaching weekly cooking classes at TrueNorth Health Center and working for Dr. McDougall’s Health and Medical Center. From 2010 to 2014, she was also the Nutrition Educator at Sonoma State University, and in 2012 she was trained as a post-partum doula. She says, “Let’s eat like our future matters. A plant-based diet is the single best thing we can do for ourselves, our children and the planet.” Through her online cooking trainings, live workshops, and e-cookbooks, Katie Mae teaches how to simply prepare plant-based meals that are bursting with flavor. She’s emphasizes herbs, spices, and other flavors from around the world to excite the taste buds rather than refined sugar, oil, salt, and processed foods. You can find out more about Katie Mae, her cooking courses, and her recipes at PlantBasedKatie.com and PlantzBootCamp.com.
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