I love comfort food and any dish that makes me instantly feel warm once the temperatures begins to drop. This medicated recipe definitely fits the bill! Sweet potatoes, sweet chicken sausage and dark leafy kale supply an array of textures and flavors that will be sure to make your eyes grow wide and mouth water! Not to mention, it’s covered in a creamy gruyere cheese sauce! This sweet potato, sausage and kale baked bowl is the kind of meal that sticks to your bones and warms your heart.

Serves, 4-6

Here’s What You Need:

2 tablespoons cannabis-infused extra virgin olive oil

2 sweet potatoes (or yams)

3 chicken sausages (you may also substitute Italian sausage)

2 cups low-sodium chicken broth

¾ cup organic milk

¼ cup flour

¾ cup gruyere cheese (shredded)

2 cups kale (finely chopped)

nonstick cooking spray

9″ casserole dish (or smaller dishes for individual portions)

How to Make Sweet Potato, Sausage and Kale Baked Bowl

To begin your meal prep, preheat your oven to 350 degrees Fahrenheit and spray a casserole dish with some nonstick cooking spray. You can also use mini casserole dishes for individual portions if you like, just spray them in the same fashion.

Next, thoroughly wash and scrub the sweet potatoes and rinse the kale – allow them both to dry.

Chop the sweet potatoes into bite-size pieces and finely chop the kale, making sure to discard any stalks as you go. Set both chopped veggies to the side.

Next, slice the chicken sausage into small rings (roughly ¼” thick) and set them to the side.

In a large skillet heat up 1 tablespoon of cannabis-infused olive oil over medium heat.

After about 2 minutes, toss in the diced sweet potatoes and sliced chicken sausage and shake the pan to ensure an even coverage.

Cook for about 5 minutes, tossing once throughout.

When the potatoes and sausage have browned, toss in the chopped kale and drizzle in the remaining tablespoon of cannabis-infused olive oil. Stir your ingredients to ensure the kale is dispersed evenly throughout the mixture. After about 3 minutes or so, transfer the sweet potato, sausage and kale mixture to the prepped casserole dish. Set the dish to the side for now.

To prepare the cheese sauce, in a medium size sauce pan, pour in the chicken broth and ½ cup of the organic milk, then bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and keep the sauce at a simmer. Take the remaining ¼ cup of milk and whisk in the flour to create a milk-paste. Pour this floury-milk-paste into the simmering pot of broth and milk and whisk it all together to combine.

Then, add the gruyere cheese, continuously whisking the sauce as you go until the cheese is completely melted.

Once the cheese sauce is melted and ready, pour it over your sweet potato, sausage, and kale combo sitting in the casserole dish. This yields quite a bit of cheese sauce, so feel free to use as much or as little as you please!

Pop the casserole dish into your preheated oven and cook the baked bowl for 10 minutes, or until it is golden brown and bubbling.

Remove the casserole dish from the oven and allow the casserole to stand for several minutes before plating.

Serve and enjoy.