Step 1

Preheat your oven to 425°.

Step 2

Wash and cut your sweet potatoes into a large dice. Toss in 2 tbsp of olive oil and season with salt and pepper. Bake for 10 minutes, then flip and cook an additional 8-10 minutes or until soft.

Step 3

While the potatoes are cooking, cut your onion and red pepper into a small dice.

Step 4

Wash and remove the kale leaves from the stems. Rougly chop the leaves and place into a bowl.

Step 5

Drizzle 2 tsp of lemon juice and a few pinches of salt over the kale. Massage the kale by squeezing it in your hands 5-8 times. This will help to break down the fibers and keep it from being so tough.

Step 6

In a skillet, heat ½ tbsp of oil. Add in the onion and red pepper and cook until soft.

Step 7

Once they have softened, add the kale and turn off the heat. Allow the residual heat to wilt the kale.

Step 8

Heat 1 tbsp of oil over medium high heat in a separate large skillet. Brown the beef and then mix in the BBQ sauce.

Step 9

Once everything has finished cooking, combine all of the ingredients in a large pot/bowl and mix to incorporate. Season with salt and pepper to taste.

Step 10

This recipe makes 5 servings. Divide your ingredients evenly 5 ways.