3 medium sweet potatoes, peeled and cut into 1” cubes (about 4-5 cups)
1 28oz can fire roasted tomatoes
1.5 cups vegetable broth
1 can coconut milk
1/2 cup almond butter
1 teaspoon kosher salt
1 bunch black kale, ribs removed and coarsely chopped
1/3 cup almonds, chopped
1/3 cup cilantro, chopped
WHAT YOU DO:
Add olive oil to a large pot over medium heat. Add onions and cook stirring until softened about 5 minutes. Add garlic and harissa paste and cook for an additional 2-3 minutes.
Add sweet potatoes, tomatoes, vegetable broth and coconut milk. Cook on medium heat for about 10 minutes. Stir in almond butter and mix to combine. Add salt and kale and cook for an additional 5 minutes.