Garlic Goodness Sweet Potato and Kale Hash (V, DF, GF)
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:
Heat your oven to 425 degrees (F)
Line a large baking tray with parchment paper and set aside
Prep the kale by tearing it away from the stem, then tear the leaves into small pieces. Rinse well and set aside.
Cut the tomato into chunks and set aside
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.
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.
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.
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.
Slice the avocado. Set aside.
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.