Za’atar Sweet Potatoes and Garlicky Kale

Sumac Spiced Sweet Potatoes Kale

Adapted from a recipe I found on Epicurious, from the book One Part Plant by Jessica Murnane, this side dish is so delicious you’ll want to make it a main dish.  That’s easy, just add your favorite protein – an egg, some sautéed tofu, chicken slices.  It’s a dish that tastes good and is so healthy!

The Za’atar is easy to make, too!  It’s a spice mix that will definitely make its way to other dishes in your kitchen, guaranteed!

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 2-4 Servings 1x
  • Category: Salad
  • Method: Saute
  • Cuisine: Middle Eastern



For the Za’atar:

  • 1 T Sesame Seeds
  • 1 T Sumac
  • 2 t Dried Thyme
  • 1/4 t Sea Salt (Kosher is fine, too!)

For the Vegetables:

  • 2 Medium-to-large Sweet Potatoes (any color)
  • 4 T Olive oil, divided
  • 3 Garlic Cloves, chopped
  • 1 Bunch Kale, any type, roughly chopped
  • 1/2 Lemon or lime
  • Large pinch salt


Prehaeat oven to 400F.

Make the Za’atar:

  1. In a small pan, toast sesame seeds in a small pan over medium heat, until lightly browned.  Stir occasionally.  Pour into a small bowl to cool.
  2. Combine the cooled seeds with sumac, thyme and salt.  Set sumac aside.

Prepare the Kale:

  1. Chop the kale into small pieces. Place in a bowl.  Squeeze lemon or lime over the greens and toss with a pinch of salt.  Set aside while you prepare potatoes.

Prepare the Potatoes:

  1. Line a large baking sheet with parchment or coat with oil.
  2. Fill a Medium (3-4 qt) saucepan halfway with water. Bring to a boil.
  3. Peel potatoes and cut into 1” cubes.  Add to water, and parboil (cook partially) 5-7 minutes until they are just beginning to soften. Drain.  Transfer to a bowl.
  4. Toss potatoes with 1 1/2 T olive oil and 1 T Za’atar seasoning until coated.  Spread on prepared baking sheet.  Roast for 15 minutes, stirring after 10 minutes.  They should be just starting to brown.
  5. Into the remaining Za’atar,  pour 1 T Olive oil, or a bit more, as desired.  Set aside.

Saute the Salad:

  1. In a large skillet, heat the 1-2 T olive oil over medium heat.  When the pan is hot, add the garlic.  Saute about a minute, until it becomes fragrant.  Add the greens and stir until they begin to soften.  Add the sweet potatoes and heat everything a few more minutes.
  2. Plate the salad and then top with some of the Za’atar and oil mixture.  Serve, passing any remaining Za’atar mixture at the table.


Keywords: Sweet Potatoes, Kale, Za’atar, sumac

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