Madamenoire Featured Video

Breakfast is the most important meal of the day. And while a lot of people equate pancakes, bacon, eggs, and maybe even cereal (I’m a granola gal myself) with #BreakfastGoals, anybody can make that staple meal. I’m here to take away everything you know and jazz up your breakfast life with an entree that won’t only blow away your own palette, it’ll show your new boo you’re different from the rest after he sleeps over for the first time.

Sweet potatoes for breakfast? Kale?… No, this isn’t a “day after Thanksgiving” special. This sweet potato and kale hash recipe is a dual purpose meal you can sass up to have for breakfast, lunch or dinner, and most important, it’s meatless!

Ingredients:
3 medium Sweet Potatoes
4-5 cups of roughly chopped Kale
1 small onion
1 can of Black Beans (rinsed)
3 table spoons of Paprika
1 tablespoon of Cumin
1 medium-sized Avocado
Salt and pepper
Olive oil

Instructions:
Preheat your oven to 400 degrees Celsius. Wash and cut up sweet potatoes into small cubes (this helps them cook faster).
Set your sweet potatoes into a baking sheet and drizzle two tablespoons of olive oil over them. Add in paprika, cumin and a light sprinkle of salt and toss until all pieces are coated. Put in the oven for about 20 minutes, stirring halfway, or until crisp.

While your potatoes are in the oven, dice your onions and strip your Kale from its stems. Feel free to use any other large leafy vegetable if you’re not a fan of kale; swiss chard is a great substitute. I wouldn’t suggest spinach, however, as it gives off a ton of water and soggy meals are never great for left overs.

Fire up a large skillet and on medium-high heat, sautée your onions in olive oil til just translucent. Add in the Kale and stir gently til just wilted. You can add in a few tablespoons of water to help get things going. Different varieties of Kale cook differently. Curly leaf Kale is a little tougher and needs to cook a bit longer than flat leaf or Tuscan Kale.

At this point, your potatoes should be nice and crisp. Transfer from the oven into your skillet and combine with the Kale and onions. Toss in your drained black beans and stir gently to combine and heat through. It’s important to be gentle to maintain the structural integrity of the bean so they don’t end up mashed.

Plate your meal and serve with Avocado slices.

Plant your flag (on bae) and kick some dust off your shoulders because you’ve just conquered a healthy breakfast that doubles as dinner. Perhaps your new beau will stay all day?

For the runners in your life, feel free to add a fried egg or serve with a side of sausage for the meat lovers in your lives. #Protein

Let us know what you think or if you have any food recipes you’d like to see next.

TRENDING ON MADAMENOIRE
Comment Disclaimer: Comments that contain profane or derogatory language, video links or exceed 200 words will require approval by a moderator before appearing in the comment section. XOXO-MN