Get the Recipe
Seems like everyone these days loves kale chips. As for me, I'm on board as long as they are freshly prepared, not straight from a bag. But while undoubtedly good, why limit their potential to just snack time? Instead, I wanted to utilize their crispy texture as one component in a full meal.
Going in the opposite direction, I created a smooth sweet potato purée, which I knew would play well off the earthy kale. It functions as the base here, lending a sweetness to everything else. To help bulk the rest of the dish out, I settled on adding Israeli couscous that's cooked in vegetable stock (or chicken stock if you'd like to go all out), and then tossed with olive oil and lemon juice.
The final flourish is a drizzle of a little more olive oil and a dusting of smoked paprika.