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Garlic Goodness Sweet Potato and Kale Hash (V, DF, GF)

Garlic Goodness Sweet Potato and Kale Hash (V, DF, GF)

Pin Me! www.carolynsbloomingcreations.com

Food prepared, styled and photographed by Carolyn J. Braden

An easy meal that comes together quickly and can be served for breakfast, brunch, lunch or dinner. It’s naturally gluten free, vegan and paleo friendly. It’s also packed with vitamins and all around healthy goodness.

Also see the Tips and Tricks section below the recipe for some helpful recipe ideas.

Servings: 4

Preparation + Cooking Time: 35 minutes

Suggested kitchen tools: parchment paper, large baking tray, large skillet, spatula, foil, large plate

Ingredients:

  • 1 large sweet potato, rinsed and cut into bite sized pieces (peeling it before cutting is optional)

  • 1 bunch kale, rinsed, de-stemmed and ripped into small pieces

  • 2 cloves garlic, peeled and pressed or minced

  • 2 tablespoons olive oil, divided

  • 4 eggs (I prefer organic and cage free)

  • 1 avocado, sliced

  • 1/2 lemon or 2 tablespoons lemon juice

  • 1 small tomato, chopped

  • sea salt and pepper, for taste

  • Optional: red pepper flakes

How-To:

  1. Heat your oven to 425 degrees (F)

  2. Line a large baking tray with parchment paper and set aside

  3. Prep the kale by tearing it away from the stem, then tear the leaves into small pieces. Rinse well and set aside.

  4. Cut the tomato into chunks and set aside

  5. Rinse and chop your sweet potato into small pieces. Place it on the parchment lined baking tray. Drizzle one tablespoon olive oil over the pieces and sprinkle with a bit of sea salt and pepper. Gently toss to combine. Place in the oven and roast for 30 minutes, tossing it at the 1/2 way point of roasting.

  6. Fry the eggs. Place 1/2 tablespoon olive oil in a large skillet. Crack the eggs into the skillet and season with salt and pepper. Cook on medium heat for 3-5 minutes, flip and then cook an additional 3-5 minutes or until the egg is thoroughly cooked (or to your favorite style). Transfer to a plate and cover with foil to keep warm. Set aside.

  7. Place 1/2 tablespoon olive oil in the same skillet, keeping it at medium heat. Add the pressed or minced garlic and the prepped kale. Saute for 3-5 minutes or until kale is wilted.

  8. Add the roasted sweet potatoes to the kale skillet and stir gently to combine. Season with more sea salt and pepper if needed. Turn off heat and set aside.

  9. Slice the avocado. Set aside.

  10. To serve, place some kale and sweet potato mixture onto a plate. Top with a fried egg, a couple slices of avocado, tomatoes, a bit of lemon juice and crushed red pepper if desired. Eat and enjoy!

Tips and Tricks:

  • I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online

  • Store leftovers in the refrigerator

  • Don’t like kale? Try spinach instead.

Did you make this recipe or have feedback? Leave me a comment or fill out the form below!

I also love to hear how people made my recipes their own! Post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations

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Garlic Goodness Sweet Potato and Kale Hash (V, DF, GF)

Pin Me! www.carolynsbloomingcreations.com

Food prepared, styled and photographed by Carolyn J. Braden