2-3 large eggs
1/2 sweet potato
2 tbsp melted coconut oil
3 tsp tandoori masala spice
1/2 tsp black pepper + sea salt
1/4 red onion
2 tbsp fresh parsley
1/8 tsp ground tumeric
3 large kale leaves
Preheat oven to 400 degrees. Season sweet potatoes with 1/2 tbsp oil, 1 tsp tandoori masala spice, and a pinch each salt and pepper. Toss to coat. Season onion with 1/2 tbsp oil, 1/4 tsp tandoori spice, and a pinch each salt and pepper. Toss to coat. Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point to ensure even cooking. You’ll know they’re done when the onions are brown and caramelized, and the sweet potatoes are fork tender. Remove from oven and set aside.
While vegetables are roasting, scramble the eggs. Season with fresh parsley, turmeric, and a healthy pinch each salt and pepper. Set aside. Once the potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Once hot, add 1/2 Tbsp oil, eggs, and 1 tsp tandoori masala spice. Sauté together for 5 minutes. Then remove from skillet and set aside.
Add remaining 1/2 Tbsp oil to the skillet and add kale. Season with a pinch each salt and pepper, 1 tsp tandoori masala spice blend, and toss to coat. Sauté, stirring frequently, to brown and wilt the kale - about 3-4 minutes.
To serve, divide the kale between 2 (or 3) serving plates, top with roasted sweet potatoes and onion, then eggs. Sprinkle with remaining chopped parsley and enjoy. For extra flavor, season with hot sauce and serve with a spoonful of hummus.
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