Home Cooks > Recipes > Sweet Potato + Kale Breakfast Bowl

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Ingredients

Yield: Makes 2 servings
Prep Time: 15 minutes
Cook Time: 40 minutes

2-3 sweet potatoes, cubed
1 onion, diced
2 ½ tablespoons plus ½ tablespoon olive oil, divided
1 tablespoon Kikkoman® Soy Sauce
1 teaspoon smoked paprika
½ teaspoon plus ¼ teaspoonfreshly ground black pepper
¼ teaspoon salt
2 cups kale, chopped
2 eggs

Instructions

  1. Preheat oven to 385°F.
  2. In a large bowl, combine the cubed sweet potatoes, onion, 2 ½ tablespoons olive oil, soy sauce, paprika, and ½ teaspoon pepper. Make sure that the veggies are well covered in the olive oil.
  3. Place veggies onto a baking sheet covered in parchment paper and spread out into a single layer.
  4. Bake for 40 minutes, flipping halfway.
  5. When the vegetables have about 10 minutes left, place a nonstick pan on medium heat. Add ½ tablespoon of olive oil and the kale. Cook, stirring often, until the kale begins to wilt. Season kale with ¼ teaspoon of salt and pepper. Remove kale from the pan.
  6. On medium heat, crack two eggs into the nonstick pan and cook to desired doneness.
  7. While eggs are cooking, assemble breakfast bowls by placing ½ the roasted vegetable mixture and topping with ½ the kale. Top each bowl with a fried egg and a dusting of smoked paprika.

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