I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

hurricane bowl

hurricane bowl

The Hurricane Bowl... Given the huge bullet we dodged this month that was Hurricane Matthew and the vibrant orange and green colors that represent my alma mater, The U, I couldn't think of a more appropriate name for this Autumnal dish. 

I have been obsessing over sweet potatoes and pumpkin seeds lately and have been adding them to anything and everything I can!  From oatmeal to sauteed greens, and salads to grain bowls, the slightly crunchy, but still tender, texture of pumpkin seeds brings such a nice nuttiness to both sweet and savory dishes.  And sweet potatoes add such a great element of sweetness to so many savory dishes. 

They've been quite the inspiring duo for me (note last week's Sweet Potato Toasties) and have resulted in nothing but absolute deliciousness.  Not to mention, they pretty much epitomize Fall, which is hands down the best season there is, DUH!  Sweet potato and pumpkin seeds for the WIN. 

This Hurricane Bowl is the perfect dish for a cozy Fall night.  Warm, tender greens topped with hearty, creamy roasted sweet potatoes, crunchy, nutty pumpkin seeds and a rich and creamy avocado sauce.  The perfectly balanced textures and flavors of the kale, sweet potatoes and pumpkin seeds that are all tied together with the rich, creamy avocado sauce will leave your tummy and taste buds feeling totally satisfied. 

Servings Prep Time Cook Time Total Time
2 10 mins. 15 mins. 25 mins.


  • 2 bunches of kale, de-stemmed and ripped into approximately 1-inch pieces
  • 2 sweet potatoes
  • 1/4 cup shelled, unsalted pumpkin seeds
  • 1/2 a large avocado (or 1 small Haas avocado)
  • Juice of one lemon
  • 1 teaspoon Worcestershire sauce*
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

*I use Annie's organic, vegan Worcestershire sauce.


  1. Preheat oven to 400 degrees.
  2. Peel sweet potatoes, then cut them into approximately 1/2 inch cubes. 
  3. Toss the sweet potatoes in 1/2 tablespoon of olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. 
  4. Arrange diced sweet potatoes on a baking sheet and bake for approximately 12-15 minutes, until fork tender. 
  5. While the sweet potatoes are baking, combine avocado, lemon juice, Worcestershire sauce, paprika, and 1/8 teaspoon garlic powder in a blender and blend until a smooth, creamy sauce is achieved.  Set aside. 
  6. Heat a large pan over medium heat.  Once hot, add remaining 1/2 tablespoon olive oil to the pan, followed by the kale.  Season kale with remaining 1/8 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper.  Toss kale constantly until kale is tender (this should only take a minute or two). 
  7. Remove sweet potatoes from the oven and serve over a bed of kale topped with avocado sauce and pumpkin seeds. 
  8. Serve and enjoy!

Toddler Tip:

Serve the kale, sweet potatoes and pumpkin seeds separately and leave the sauce on the side!

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