Lacinato Kale Recipe with Sweet Potato

With the cold winter days, this is exactly the kind of dish that warms you up and keeps you satisfied: a hearty skillet with sweet potato, lacinato kale, bell pepper, and eggs. While you can definitely serve it as a nourishing breakfast, it works just as well for lunch or a light dinner. Thanks to the combination of fiber-rich vegetables, healthy fats from avocado, and protein from the eggs, it’s a balanced meal that’s easy to adapt to your taste or dietary needs. Ideal for anyone who wants to eat more veggies without fuss and without sacrificing flavor.

Course Breakfast, Dinner Dish

Cuisine International

Keyword lacinato kale, sweet potato

Diet Paleo

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 507

Author Simone

Ingredients

300 grams sweet potato cubed
300 grams lacinato kale thinly sliced
1 tbsp olive oil
1 red bell pepper diced
1 small red onion finely chopped
1 clove garlic minced
Salt and pepper
2 eggs
1 avocado diced

Instructions

Parboil the sweet potato cubes in a pot of boiling water for about 10 minutes. Drain and let steam dry.
300 grams sweet potato
Heat a skillet with a little oil. Add the Tuscan kale and sauté until softened, about 15 minutes.
300 grams lacinato kale, 1 tbsp olive oil
Add the onion, bell pepper, and garlic. Season with salt and pepper. Cook until the onion turns translucent, then add the sweet potato. Dice the avocado.
1 red bell pepper, 1 small red onion, 1 clove garlic, Salt and pepper, 1 avocado
Cook the eggs in a separate pan and serve with the kale mixture. Top with the diced avocado.
2 eggs

Notes

Storage: Without the eggs and the avocado this is perfect for meal-prep as well. You can store the sweet potato and kale mixture in the fridge for 2-3 days. Add the eggs and the avocado fresh.

Nutrition