Roasted sweet potatoes, sautéed kale, and soft eggs — rustic and hearty.
Roasted sweet potato cubes, sautéed kale, caramelized onions, and soft eggs (or tofu scramble). Seasoned with smoked paprika and garlic.
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
Salt and pepper to taste
1 small onion, thinly sliced
2 cups chopped kale
4 eggs (or tofu scramble)
1 clove garlic, minced
Instructions:
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and golden.
In a skillet, sauté the onion until caramelized. Add garlic and kale, cooking until wilted.
Add roasted sweet potatoes to the skillet and stir to combine.
In a separate pan, cook eggs to the desired doneness or prepare a tofu scramble.
Serve hash topped with eggs.
Kick It Up a Notch:
Toss in roasted chickpeas or tempeh for protein
Finish with a drizzle of tahini-lemon sauce
Serve over a bed of quinoa or wild rice for extra staying power