Maple Sweet Potato & Kale with Chick'n Croutons

Maple Sweet Potato & Kale with Chick’n Croutons

yield: 4

Maple Sweet Potato & Kale with Chick’n Croutons

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  • 1 bag Birds Eye® Veggie Made™ Riced Cauliflower, cooked according to package directions
  • 1 package Gardein™ 7 Grain Chick’n Tenders
  • 3 Tbsp. Earth Balance® Organic Whipped or Original Buttery Spread
  • 2 Sweet potatoes. diced and peeled
  • 1/2 cupchopped onions
  • 2 Tbsp.maple syrup
  • 2 cups firmly packed baby kale and spinach blend, chopped
  • 1/4 cup dried cranberries

Maple Sweet Potato & Kale with Chick’n Croutons


  1. Cook chick’n tenders according to package directions.
  2. Meanwhile, melt buttery spread over medium heat in large nonstick skillet and cook sweet potato and onion, stirring occasionally, 10 minutes or until almost tender and golden brown. Add maple syrup and cook, stirring occasionally, 2 minutes.
  3. Add prepared cauliflower, baby kale blend and cranberries. Cook, stirring occasionally, 2 minutes or until kale is just wilted. Season, if desired, with salt and pepper.
  4. To serve, cut prepared chick’n tenders into bite-sized pieces and top salad.