Bake Purple Sweet Potatoes until tender. Sauté baby kale, leek, minced garlic, and red bell pepper in truffle oil until desired tenderness (do not overcook.) Season the sauteed vegetables with onion powder, garlic powder, and Braggs Liquid Aminos. Slice the Purple Sweet Potatoes in the center along the length of the potato. Squeeze the potatoes to loosen their flesh and add the sauteed vegetables into the center. Top with Microgreens. Makes 2 servings.
