From the August/September 2017 issue
Serves 4


  • 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 4 TBSP extra-virgin olive oil, divided use
  • Sea salt and black pepper, to taste
  • 1 medium head cauliflower, cored and cut into florets
  • 1 pound ground beef
  • 1/2 medium yellow onion, chopped
  • 3 garlic cloves, minced or finely grated
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground allspice
  • 1 TBSP tomato paste
  • 1 TBSP apple cider vinegar
  • 5 cups chopped kale (about 1 large bunch

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