From Minimalist Baker
Roasted Sweet Potato & Kale Breakfast Hash
- Time
- 45 min
- Makes
- 2
- Ingredients
- 12
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Ingredients
- 8 ounces extra-firm tofu ((organic when possible))
- 2 small sweet potatoes ((or sub 1 large per 2 small // chopped into large bites, skin on // organic when possible))
- 2 Tbsp melted coconut oil ((divided))
- 3 1/4 tsp tandoori masala spice* ((divided))
- 1 tsp coconut sugar
- 1/2 tsp each sea salt + black pepper ((divided))
- 1 red onion ((skin and tops removed // then sliced into wedges lengthwise // see photo))
- 2 Tbsp fresh parsley ((plus more for serving))
- 1/8 tsp ground turmeric
- 1 large bundle kale ((chopped, large stems removed // ~10 ounces or 283 g per 1 large bundle // organic when possible))
- Hummus (store bought or this recipe)
- Hot sauce ((tapatio is my favorite!))
Nutrition
- Calories
- 355 kcal
- Fat
- 18.8 g
- Serving size
- 1 serving
- Fiber
- 6.8 g
- Sugar
- 9 g
- Sodium
- 911 mg
- Protein
- 15.7 g
- Carbohydrate
- 37.3 g
- Saturated fat
- 12.8 g
As published by Minimalist Baker.
The method
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