Sweet Potato Hash with Quinoa, Kale and Scrambled Eggs, Tofu, or Black Beans

By courtneyepowell

Ingredients

• 1 Sweet potato cleaned and peeled if not organic
• 1 cup cooked Rainbow Quinoa
• 1/4 cup chopped onion
• 1 clove garlic
• 1 Cup Fresh (about 6 large leaves) or Frozen Kale
• 1/4 -1/2 cup chicken or vegetable broth
• 1 TBS Olive Oil
• 1 c cooked black beans
• 2 eggs or 1 c tofu

Preparation

Step 1

1. Heat Olive Oil in skillet on medium high.

2. Add onions and sauté for about 3 minutes, or until translucence, add
diced garlic.

3. Dice sweet potato into 1/4” cubes, and place in bowl

4. Strip Kale leaves from stems and tear up into bite size pieces, place in bowl.

5. Add sweet potato to onions and garlic, cook for about 4 minutes

6. Add vegetable broth and kale until broth begins to boil, turn to medium low and cover for about 10 minutes

7. Uncover and add Quinoa, add remaining broth if necessary. Cook for about 3 minutes.

8. Move mixture to side of skillet and add eggs or tofu, scramble. If using black beans add with Quinoa.

9. Season to taste with salt and pepper or sprinkle of cheese