I went back and forth with my husband on what to call this. Veggie bowl. Sweet potato bowl. Kale sausage bowl. There are a lot of options. I settled on kale bowls because I wanted to call this a salad. I love to call all things salads and it’s probably a stretch. Work with me!
Anyways, this salad bowl has a few different veggies and I’m sure you could add more or your favorites. The sauce is greek yogurt with buffalo sauce and lemon. Is sounds weird but it’s actually creamy and tasty. Try it! If you don’t like it you could use mayo, but this way I’m saving you some calories.
When you are making this make sure you use a large pan. Also, I used 1 bunch of kale but could have easily used more for a more lettuce heavy salad. Mine was more heavy on the veggies. Don’t worry, the kale is softened.
Buffalo Kale Bowls
Ingredients
Buffalo sauce
Instructions
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Peel and cut your sweet potato. Add it to a large pan with oil and heat on medium heat. Cover for a bit and cook for about 10 minutes or until cooked through. Check and stir occasionally.
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While the potatoes are cooking, chop your onion, bell pepper, and kielbasa. Set aside.
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While the potatoes are cooking, make the sauce by adding 1 cup of greek yogurt to a bowl. Juice 1/2 lemon and add in a bit at a time of the buffalo sauce. Mix together and taste test. Add more buffalo sauce as needed for the taste you desire. Set aside.
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Once the potatoes are done cooking, add the veggies and kielbasa. Cook for about 8 minutes or until everything is cooked through. Add more oil as needed.
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Take your kale off the rib, tear into piece and rinse. Add to veggies, stir and cover with lid. Let the kale soften and wilt slightly.
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Divide meal into bowls, top with buffalo sauce to taste and stir together.