Sweet Potato Hash with Kale

I remember years ago telling a client that I wanted her to eat vegetables with every meal and you should’ve seen her face

She literally scowled at the thought and was like, “Even breakfast?!!”

Having veggies for breakfast had never, ever crossed her mind.

She maybe ate one vegetable with dinner and a piece of lettuce on her sandwich for lunch, but that was it.

So I encouraged her to start roasting different veggies every Sunday so she could use them different ways through the week.

And you know what? She actually liked them.

Roasting brings out a subtle sweetness in veggies and makes them really tasty.

I love this Sweet Potato Hash with Kale

— it’s super easy and so versatile. It’s perfect with a fried egg

avocado

and fresh herbs

, but also yum on a salad

or as a flavorful dinner side.

So if you’re trying to increase those veggies (and want your kids to eat more too), start roasting and watch everyone’s intake sky rocket!

Sweet Potato Hash with Kale

Ingredients

• 1-2 large sweet potatoes, chopped

• 1 red onion, chopped

• 8 oz. Baby Bella mushrooms, quartered

• 4 cups Dinosaur kale, cut into thin strips

• 1 clove garlic, minced

• Sea salt to taste

• Fresh herbs

• Plus whatever seasonings you like

Directions

– Drizzle chopped sweet potatoes, red onion and mushrooms with avocado oil, season with sea salt and roast them at 400 for about 25-30 minutes. You want the sweet potatoes to be almost done, but not fully cooked.

– In the last 10 minutes of roasting, sauté about 4 cups of chopped kale (spine removed) with one clove of minced garlic clove on med/low in avocado oil. Once it wilts down, season and remove from the pan to avoid overcooking.

– Add roasted veggies to the pan and add a teaspoon of extra virgin olive oil (or ghee) for flavor. Sauté for a few minutes, add your sautéed kale back in and season to taste. Enjoy!