So where did February go!? I don’t know if it flew by because there are only 28 days, but I am looking forward to Daylight Savings on Sunday and having more daylight! I love this recipe for several reasons: 1) It’s EASY! 2) It’s COMFORTING! 3) It’s COLORFUL! It’s got some yummy vegetables in it and it’s a perfect addition to a rainy Squamish day. I was originally inspired by a recipe my Mom sent me and this is my spin off of that. Thanks Mom!
- 2 sweet potatoes, peeled and chopped into squares
- 1 onion, diced
- 2 cloves of garlic, diced
- 3 sausages, cut into chunks
- 3 stalks of celery, chopped
- 2 carrots, chopped
- 1 cup of kale, chopped
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp coconut oil
- In a medium pot of boiling water, cook the sweet potatoes until almost tender, about 4 minutes. Drain and set aside.
- In a large nonstick skillet, cook the sausage over medium heat until browned and crumbly, about 10 minutes; transfer to bowl and set aside.
- Heat the oil in the skillet over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add the celery, carrots, cumin and tumeric and sauté until soft.
- Add the sausage, kale, and sweet potatoes and cook for 5 minutes more. Then turn heat on high and quickly get a nice crust on the potatoes so they are a bit crispy. Serve!