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.
I’m really in to kale at the moment. I’m eating it nearly everyday in some form, in smoothies, as crisps, in salads or sautéed as a side dish.
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!