Sweet Potato Leek & Kale Hash

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This nutritious breakfast hash is a perfectly wholesome way to start your day and get in those dark leafy greens. For a while I thought that blending greens into smoothies was the only way they'd ever make their way into my breakfast, but on those days when I'm craving a warm hearty breakfast that's not oatmeal, veggie hash has been my go-to meal. 

This savory breakfast is probably not for everyone. I'll admit, it's a little hardcore- the kind of breakfast that maybe you'd imagine your dreadlocked, buckwheat-sprouting, kundalini yoga teacher might be into. It's probably not the right dish to serve to hungry brunch guests who are skeptical about what vegan food is. But I promise, it's still really delicious, and so full of all of the important nutrients that your body needs to make you feel super healthy and strong. 

If it helps, think of this like a scramble or stir fry, except instead of eggs we're using sweet potato, and instead of oil, we're lightening things up using just a bit of water and lemon juice. Okay, maybe it's nothing like scrambled eggs, but it's going to make you feel fantastic! This is the kind of meal you'll want to make when you need all the nutrition you can get in one easy to assemble package. 

This week I've been having a little bit too much fun in the kitchen. I love cooking gourmet, fancy meals with complicated ingredients and that require a whole days work of rolling dough and folding things into fun shapes. Unfortunately, these recipes always have lots of flour, salt, and sugar, and tend to lack the fiber and nutrition you'd get from a much simpler meal. After a day or two of gourmet experimentation, I was more than ready for a big simple bowl of veggies. So I chopped up a whole head of kale and the biggest sweet potato I could find and this hash recipe was born. 

This dish gets most of the flavor from the herbs, leek, garlic, and lemon juice, so there's not a lot of complexity going on here, but these simple ingredients allow subtle sweet flavors of the veggies to shine. If you don't have a leek, you could definitely substitute a small onion instead, but the flavor will be a little bit stronger. 

I hope you enjoy this super healthy recipe!


White Bean Soup with Kale & Roasted Garlic

If you love garlic, you'll really love this version of white bean soup. Roasting the garlic first brings out the flavor and the result is a rich tasting soup that doesn't need tons of complicated spices.

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You can roast the garlic in your oven, but since that can take an hour, I usually just roast my garlic on the stove top. Keep the skin on and roast garlic for 10 minutes until dark golden brown. 

The mild flavor of the leek works perfectly with the strong roasted garlic flavor in the soup. If you've ever wondered how to properly wash and chop a leek, I've got a blog post on that HERE. 

I used carrots and white potato in this recipe, but you can use sweet potato, cabbage, cauliflower or any other veggies you have on hand that you think would go well with the roasted garlic flavor.