Rustic Sweet Potato Kale Shepherd’s (Printable Version)

Creamy sweet potatoes and vibrant kale create a comforting, colorful vegetarian main with a hearty chickpea filling.

# The Ingredients You'll Need:

01 - 600 g sweet potatoes, peeled and cubed
02 - 200 g kale, chopped
03 - 1 onion, diced
04 - 2 cloves garlic, minced
05 - 1 can (400 g) chickpeas, drained
06 - 1 teaspoon smoked paprika
07 - 2 tablespoons olive oil
08 - 50 ml vegetable broth
09 - Salt, to taste
10 - Black pepper, to taste

# Step-by-Step Instructions:

01 - Boil sweet potatoes for approximately 15 minutes until tender. Drain and mash with salt and pepper to taste.
02 - Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant. Add chopped kale and drained chickpeas, then season with smoked paprika. Stir in vegetable broth and cook until kale is wilted and mixture is well combined.
03 - Transfer the kale and chickpea mixture to a baking dish. Spread the sweet potato mash evenly on top.
04 - Bake in a preheated oven at 200°C for approximately 20 minutes, or until the top is golden brown.

# Additional Tips::

01 -
  • Uses only simple vegetables and pantry basics
  • Naturally vegetarian and filling enough for a main meal
  • Very colorful on the table and kids love the creamy mash
  • Ready in under an hour and almost all steps are make-ahead friendly
02 -
  • High in fiber and plant protein from chickpeas and kale
  • Leftovers reheat well for lunch or quick dinners
  • Gluten free with zero special ingredients
03 -
  • Always mash potatoes while still hot for the smoothest topping
  • Let the filling cool a few minutes before adding the mash to keep layers neat
  • For the best golden color on top, brush a little olive oil over the sweet potato before baking
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