Kale, Mushroom Sweet Potato Bites
Servings
24-30people
Servings
24-30people
Ingredients
  • 4 Tbsp extra-virgin olive oildivided
  • 1 1/2cups finely diced cremini mushrooms
  • 1 Tbsp finely chopped garlic
  • 1/4tsp dried red chili flakes
  • 3cups finely shredded kale
  • 3/4tsp saltdivided
  • 3cups grated sweet potato
  • 1/2cup almond flour
  • 1tsp sweet smoked paprika
  • 1tsp garlic powder
  • 1/2tsp black pepper
  • 2 Tbsp hemp hearts
  • 3 Tbsp finely grated Parmesan cheese
  • 1 large organic egg
  • 2oz goat cheese
Instructions
  1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
  2. In large skillet, heat 2 Tbsp olive oil on medium-high heat. Add mushrooms and allow to cook for 1 to 2 minutes, stirring once. When brown, reduce heat to low, add garlic and red chili flakes, and stir to prevent garlic from burning. Add kale and continue to cook for a few minutes more until kale is wilted and soft. Sprinkle with 1/4 tsp salt and set aside.
  3. In colander over bowl, place grated sweet potato and sprinkle with 1/2 tsp salt. Allow to stand for 15 minutes. With clean hands, squeeze sweet potato in handfuls to release water. Repeat 2 or 3 times until no water runs out. Discard water and place sweet potato in clean, dry bowl and combine with almond flour, paprika, garlic powder, black pepper, hemp hearts, Parmesan, and 2 Tbsp olive oil. Make a well in center of the mixture, crack egg into well, and mix with a fork until thoroughly combined.
  4. With 1 Tbsp cookie scoop or measuring spoon, drop 24 level spoonfuls of sweet potato mixture onto baking sheets. Flatten with your hands or back of a glass to make small round shapes. Bake in preheated oven for 10 minutes, remove from oven, then use spatula to flip each sweet potato round. Spoon 1 Tbsp of kale and mushroom mixture onto each round and top with a few crumbles of goat cheese. Return baking sheets to oven and bake for a further 10 minutes.