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Couscous - Cookbook

Superfood Hash with Quinoa, Sweet Potato, Kale, & Avocado

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Course Main Course
Cuisine American

Ingredients
  

  • 2 medium-sized heads of garlic
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons extra virgin olive oil, plus extra if needed
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, minced or pressed
  • 5 ounces kale leaves, chopped
  • ΒΌ teaspoon dried red chili flakes (optional)
  • 1 cup cooked white quinoa
  • 4 large eggs
  • 1 large avocado, peeled and sliced

Instructions
 

  • Add the potatoes to a large pot of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
  • Heat olive oil in a large skillet over medium heat.
  • Add the onion and bell pepper and saute in hot oil until vegetables are soft, about 6-8 minutes.
  • Add the garlic and cook for 1 more minute.
  • Add the cooked sweet potatoes, kale, vinegar, and chili flakes (if using) and stir to combine.
  • Season with salt and pepper.
  • Cover and cook for 5 minutes, stirring occasionally.
  • Add the quinoa and stir to combine.
  • Gently press hash down with a spatula and make four egg-sized wells in the hash with the back of a spoon. Crack eggs into the wells.
Keyword sweet potato and kale recipes, sweet potato kale hash recipe