NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

2 cups chopped Kale

1/2 medium Red Bell Pepper, sliced

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 tbsp Olive Oil

2 large Eggs

1/4 cup Black Beans (rinsed and drained)

1/4 cup Chickpeas (rinsed and drained)

Salt and Pepper to taste

1 tsp Smoked Paprika

PREPARATION

• 1

  Peel and dice the sweet potato into small cubes. Rinse and roughly chop the kale, slice the red bell pepper, and dice the yellow onion. Mince the garlic.

• 2

  Heat olive oil in a large non-stick skillet over medium heat. Add the diced sweet potato and sauté until they begin to soften, about 5-7 minutes.

• 3

  Add the diced onion, sliced red bell pepper, and minced garlic to the skillet. Sauté for an additional 3 minutes until fragrant.

• 4

  Stir in the chopped kale, black beans, and chickpeas. Sprinkle with smoked paprika, salt, and pepper. Cook for 2-3 minutes until the kale wilts and the hash is heated through, ensuring a slight crisp on the sweet potato pieces.

• 5

  While the hash is finishing, bring a small pot of water to a simmer. Crack the eggs into individual cups and gently slide them into the water to poach for about 3-4 minutes until the whites are set but the yolks remain runny.

• 6

  Plate the hash and carefully place the poached eggs on top. Adjust seasoning with extra salt and pepper if desired, and serve warm.