Instructions

• Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
• Lightly brush the cut sides of the sweet potatoes with a teaspoon of olive oil and arrange cut-side down on the baking sheet.
• Place in the hot oven and cook for 35 minutes until soft, then set aside to cool. Once cool, scoop out the flesh from the potatoes and measure out a total of 10.6 oz. (300g) of sweet potato flesh. Transfer to a medium mixing bowl and mash with a fork.
• Meanwhile, heat 1 tablespoon of olive oil in a medium skillet. Add the kale, chili powder, and smoked paprika and sauté for 4 to 5 minutes until the kale wilts. Transfer the kale to the mixing bowl with the sweet potatoes.
• In a separate small mixing bowl, combine the ground flaxseed with the water. Mix until thoroughly incorporated and set aside for 5 minutes. Then transfer the mixture to the bowl with the kale and sweet potatoes. Add the breadcrumbs and salt and fold everything together until well combined.
• Line a second sheet pan with baking paper and brush both sheets lightly with oil. Portion the mixture into 32 mounds, placing 16 on each sheet. With your hands, shape the balls into nuggets.
• Place both baking sheets into the hot oven and bake until a brown crust is formed on the base of the nuggets (around 30 minutes). Flip each nugget over and return to the oven for a further 10 minutes.
• Serve the nuggets warm from the oven with a side of your favorite dipping sauce.