This dish is simple, tasty, and ready in a flash. Serve as a main or side.

Za’atar Sweet Potatoes & Garlicky Kale

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 25-30 minutes  |  Serves: 2-4


  • 1 tablespoon sesame seeds*
  • 1 tablespoon sumac*
  • 2 teaspoons dried thyme*
  • 1/4 teaspoon sea salt*
  • 2 medium-size sweet potatoes, cut into cubes (about 4 cups)
  • olive oil*
  • 3 garlic cloves, chopped
  • 1 bunch of kale, destemmed and roughly chopped (about 6 cups)
  • sea salt

*You can also use a Za’atar Olive Oil Infusion. If you do, skip step 2 and use this instead of the plain olive oil in step 3.


  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. Make the za’atar** by first toasting the sesame seeds in a small dry skillet over medium heat until they are lightly browned, about 3-5 minutes. Stir occasionally so they don’t burn. Remove from the heat and let them cool. In a small bowl, combine the sumac, thyme, sesame seeds and salt.
    **Note: You can skip this step, and use a Za’atar Infusion which has the spice blend already infused in olive oil, which you would use for the oil in the next step.**
  3. Fill a medium pot halfway with water and bring to a boil. Add the sweet potatoes and parboil them (cook until they just begin to soften) about 5-7 minutes. Daring and transfer them to a medium bowl. Toss the potatoes with a glug of olive oil and 1 tablespoon of the za’atar seasoning until coated.
  4. Spread the potatoes on the prepared baking sheet and roast them for about 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for about 5 minutes longer or until slightly brown.
  5. Mix 1 tablespoon of the olive oil into the remaining za’atar and set aside.
  6. In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
  7. Top the vegetables with some of the za’atar and oil mixture and serve.


This recipe is from the One Part Plant cookbook By Jessica Murnane

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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