SWEET POTATO AND KALE RECIPES RECIPES

Steps:

• Preheat Oven to 375 F (190 degrees C).
• Chop Sweet Potato (2) into ½-inch dice. Dice Bell Pepper (1) and Red Onion (1). Halve the Cherry Tomato (1/2 cup). Mince the Garlic (2 clove) for the quinoa, and Garlic (1 clove) for the kale. Keep them separate.
• In a mixing bowl, coat Sweet Potatoes with Salt (to taste) and then season with Ground Black Pepper (to taste) and Oil (3 tablespoon) and toss to combine. Pour potatoes onto a baking tray. Bake for 15-20 minutes or until they are easily pierced with a knife.
• Meanwhile, start the quinoa. In a skillet (with a lid) over medium-high heat, cook onion and bell pepper in Oil (3 teaspoon) until browned, about 5 minutes.
• Add garlic and cook until fragrant, 1-2 minutes, then add Ground Black Pepper (to taste), Quinoa (3/4 cup), Ground Cumin (1 teaspoon), halved tomatoes, Salt (to taste), and Vegetable Stock (1 1/2 cup) and stir. Once combined, pour in the Chili Powder (1/4 teaspoon).
• Bring to a boil. Once boiling, reduce the heat to low, cover the skillet and cook for 20 minutes, or until quinoa is cooked.
• While quinoa is cooking, prepare the kale. In a wide sauté pan heat Kale (2 cup) over medium-high heat. Once hot, add Ground Black Pepper (to taste), season with Salt (to taste) and Olive Oil (2 tablespoon), and cook for one minute. Add garlic and Crushed Red Pepper Flakes (1/2 teaspoon) and cook until garlic begins to brown, about 30 seconds.
• Empty the kale out of the pan. Replace the pan on the stove and warm Ground Black Pepper (to taste) over medium heat. Crack Salt (to taste) into skillet and season with Egg (2) and Oil (2 tablespoon). Cover pan and cook until whites are set and yolks have reached the desired doneness, 3-5 minutes.
• To make the dressing, add Plain Yogurt (1 cup), Ground Cumin (1 teaspoon), and Fresh Cilantro Leaf (1 cup) into a food processor. Combine until smooth, then slowly stream in Olive Oil (1/4 cup) and pulse in Lime Juice (1/4 cup). Taste and season with salt.
• To build your bowl, add spiced quinoa, kale, and sweet potatoes and top with a fried egg. Garnish with Avocado (1) and a wedge of Lime (to taste). Serve immediately with dressing on the side.

Steps:

• Preheat the broiler to high.
• Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
• Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.