This feel-good griddle recipe is packed with superfoods. Blackstone Sweet Potatoes and Kale works equally well as a colorful side or a satisfying meatless main.
Vegetarian griddle recipes aren’t always easy to find, so this one is a keeper — simple, nutritious, and full of flavor.
I used leftover cooked quinoa from earlier in the week, which made the dish even more filling and ideal for meal prep.
It reheats beautifully, so make it for dinner and enjoy healthy lunches all week.
How to make Blackstone Sweet Potatoes and Kale
Start by prepping all ingredients and placing them on a tray to carry out to your griddle or flat top grill.
Preheat the Blackstone to medium heat for a few minutes. Add a drizzle of olive oil, the diced sweet potato (skin on), kosher salt, and pepper.
Add a splash of water and cover with a melting dome. Cook for about 9–11 minutes total, removing the dome occasionally to flip the potatoes and add a little more water before covering again.
When the sweet potatoes are nearly tender, add the chopped kale (stems removed) to the griddle, along with another drizzle of olive oil, salt, and pepper.
Cook the kale with the sweet potatoes for 3–4 minutes, flipping and mixing with spatulas so everything cooks evenly and wilts slightly.
Stir in cooked quinoa, ground cumin, dried cranberries, and fresh lemon juice. Finish with another drizzle of olive oil, salt, and pepper, and cook for about one more minute, mixing everything together so the flavors meld.
Top with feta and serve
Sprinkle crumbled feta over the finished dish for a creamy, salty contrast to the sweet potatoes and cranberries.
This recipe yields a beautiful, nutrient-dense meal or side: satisfying, colorful, and heart-healthy.
More griddle recipes you might enjoy
Blackstone Lemon Parmesan Kale
Blackstone Greek Chicken and Potatoes
Blackstone Honey Sriracha Brussel Sprouts
Blackstone Griddle Vegetarian Recipes
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Blackstone Sweet Potatoes and Kale
Cheri Renee
Equipment
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Blackstone Griddle
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Flat Top Grill / Griddle
Ingredients
- olive oil
- 1 sweet potato diced, skin on
- kosher salt, pepper
- 1 bunch kale chopped, stems removed
- 1 1/2 cups cooked quinoa
- 3/4 cup dried cranberries
- 2 tablespoons lemon juice
- 1/2 tablespoon cumin
- 1 cup crumbled feta cheese
Instructions
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Prepare ingredients and preheat the griddle to medium heat.
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Add olive oil, diced sweet potatoes, kosher salt, and pepper to the griddle. Add a splash of water and cover with a melting dome. Cook 9–11 minutes total, removing the dome to flip and adding water as needed before covering again.
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Set the melting dome aside. Add more oil, the chopped kale, salt, and pepper. Cook with the sweet potatoes for 3–4 minutes until the kale wilts and everything is heated through.
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Stir in the cooked quinoa, dried cranberries, lemon juice, cumin, and a final drizzle of olive oil. Cook for about one more minute, then remove from heat and top with crumbled feta before serving.
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