4-5 small sweet potatoes (yams) or 2 big ones
1 box of cherry tomatoes
1/2 an onion (about 1 cup), small dice
1 bag of kale (or 2 bunches)
1 bag of spinach
3-4 tablespoons oil
Salt and pepper to taste

1. Preheat the oven to 375F.
2. Cut up sweet potatoes into small cubes. Place on a baking sheet. Drizzle with a tablespoon of olive oil (or just enough to cover) and sprinkle with salt and pepper. Toss with your hands until the potatoes are all covered. Spread them back out into an even layer. Set aside.
3. Wash and dry cherry tomatoes. Put them on a baking sheet with a tablespoon of olive oil and sprinkled with salt and pepper. Toss with your hands until the tomatoes are all covered. Spread them into an even layer.
4. Place potatoes and sweet potatoes in the oven for 30-35 minutes until tender.
5. Chop up 1/2 an onion into small dice.
6. Heat up 2 tablespoons of olive oil over medium heat in a large saucepan. Once hot enough (test this by adding in an onion and making sure you hear a light sizzle), put all the onions into the pan, stir them to ensure they are all covered in oil. Sauté until translucent and buttery, about 10 minute, stirring occasionally.
7. Add the bag of kale, using tongs to mix the kale so that it gets coated with oil and onions. Sauté the kale for about 1-3 minutes, until just tender. Now add the bag of spinach, mixing it in with tongs to ensure it gets incorporated with the kale, onions, and oil. Sauté until just barely wilted.
8. Turn the heat off until your oven roasted vegetables are ready. Once they are, add them to the saucepan with the kale and spinach. Toss so that everything is incorporated together.
9. Serve and enjoy!