Traditional Thanksgiving side dishes are amazing, I’m not gonna lie, but sometimes it’s good to mix it up a bit. This delightfully warm, healthy dish featuring savory ancient grains, sweet potato, kale, and goat cheese combines all of fall’s loveliest ingredients into one eye-and-palate-pleasing side dish that is sure to wow your guests.
If mixing up Thanksgiving sides isn’t your jam, this lovely dish makes a wonderful side to any meal or is equally good served up as a main dish for a healthy, hearty lunch. However you choose to serve this, it will make you feel thankful.
¾ c. ancient grains, uncooked
1 ½ c. chicken broth or vegetable broth
1 sweet potato, peeled and diced
2 c. kale, torn into bite-sized pieces
2 cloves of garlic, minced
2 Tbsp. olive oil
Juice from ½ lemon
4 oz. goat cheese, crumbled
Salt and pepper to taste
Preheat the oven to 450 degrees. Place the diced sweet potatoes on a lined baking sheet. Drizzle with a little olive oil and toss to coat. Season with salt and pepper. Roast in the oven for about 25-30 minutes, or until soft and lightly browned. Remove from the oven and set aside.
While the sweet potatoes are cooking, cook the ancient grains according to package directions using the chicken broth in place of water.
Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Add the kale and cook for 2-3 minutes, or until soft. Add the garlic and cook for another minute. Set aside.
In a large serving bowl, mix together the ancient grains, sweet potatoes, and kale. Toss to combine. Squeeze in the lemon juice and add the goat cheese crumbles. Season with salt and pepper to taste. Toss to combine and serve warm.