Adapted for Bitter Sensitivity
TAS2R38 High Sensitivity: This recipe uses roasting and caramelization to reduce the bitter compounds in kale, making it more palatable for those with heightened bitter taste perception.
LCT Non-persistent: Completely dairy-free to avoid lactose-related digestive issues.
Ingredients
- 1 large bunch kale, stems removed, chopped
- 2 large sweet potatoes, cubed
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup toasted pine nuts
- 1/4 cup dried cranberries
Instructions
- Preheat oven to 425°F (220°C).
- Toss cubed sweet potatoes with 2 tablespoons olive oil, salt, and pepper.
- Roast sweet potatoes for 15 minutes until tender.
- Massage kale with remaining olive oil to break down tough fibers.
- Whisk together maple syrup, balsamic vinegar, garlic powder, and paprika.
- Add kale to the pan with sweet potatoes.
- Drizzle with maple syrup mixture and toss.
- Roast for additional 10-12 minutes until kale is crispy.
- Top with toasted pine nuts and dried cranberries before serving.
Nutritional Benefits
Vitamin A: 400% DV
From sweet potatoes for eye health
Vitamin K: 200% DV
Kale provides bone-supporting nutrients
Antioxidants: High
Carotenoids and flavonoids
Fiber: 6g
Supports digestive health