I love sweet potatoes. I love kale. So it will come as no surprise when I say I love this dish! This ‘hash’ was born one evening when I didn’t know what I wanted to eat, so as per my method of cooking, I threw a few things together and hey presto this dish was created.
My sister even bought me this t-shirt!
I think this would make an awesome brunch dish with a poached egg served on top. It would also be a nice side dish too served alongside roast chicken or just with a dollop of hummus.
Serves 1 as a ‘generous’ main or 2 as a side dish
-1 medium sweet potato, peeled and cut into bite size pieces
-2 tsp. olive oil
-1 small red onion, cut into small dice
-1 large garlic clove
-120g (about 3 big handfuls) shredded kale, washed and tough stems removed
-1/2 cup chickpeas from a tin, drained
-1/2 tsp. garam masala
-salt & pepper to taste
-squeeze of lemon juice (optional)
How To Make
Pre-heat your oven to 200C/400F
In a bowl toss the diced sweet potato and 1 tsp of oil, ensure each piece is coated in oil
Lay your potatoes in a single layer on a baking sheet and cook for 15 minutes
After 15 minutes, toss the potatoes and cook for a further 10 minutes
Whilst the potatoes are roasting, heat the remaining teaspoon of oil in a large saute or frying pan over a low – medium heat and add the onion
Cook the onion for a couple of minutes then add the garlic. You want the onion to become translucent and slightly brown but not burnt. If you think the pan is too dry add a little water.
Once the onion is soft add the remaining ingredients except the lemon juice – it may look like a lot of kale but it’ll soon wilt. If you think the pan is too dry add 1 Tbsp. of water.
Once the potatoes have finished roasting, add to the pan and give everything a good stir to combine and squeeze over the lemon juice, if using.
Serve and eat immediately!