Sweet Potato, Tomato, Kale and Feta Sheet-Tray Dinner

Intentions: Nutrition, Ease

In case you haven’t noticed, I’m a big proponent of sheet-tray dinners, and basically anything that minimizes clean up.  I think that the best way to lead a healthy lifestyle is to make healthy eating a realistic part of your life – recipes should fit your budgetary and dietary goals, of course, but also should fit into your schedule!  I find so many recipes that look amazing but just take way more time than the average young professional would have.  That’s why I was so excited to come up with this recipe.  It comes together super quickly and is made with affordable ingredients, but looks surprisingly elegant.  Whoever came up with the “you eat with your eyes” phrase was a genius.


  • 2 medium/small sweet potatoes, sliced into wedges
  • 1 T EVOO
  • 1 t harissa
  • 1 carton grape or cherry tomatoes
  • 2 cups kale (loosely packed)
  • 1 T EVOO
  • 1 T balsamic
  • Salt and pepper
  • ¼ cup feta


  1. Preheat oven to 400F.
  2. Toss sliced sweet potatoes with olive oil, harissa, salt and pepper to taste. 
  3. Bake about 15-20 minutes, until getting tender but not too browned. 
  4. In the meantime, combine kale, tomatoes, olive oil, balsamic, salt and pepper in large mixing bowl.  Toss until all kale is coated in olive oil. 
  5. When the sweet potatoes are done with the first round of cooking, flip them and move to the edges of the sheet tray. Add kale/tomato mixture and sprinkle with feta.
  6. Bake another 15 or so minutes – until tomatoes are starting to burst and kale is crispy.