Tahini'd Sunshine Sweet Potato

Sometimes getting in the kitchen and creating an epic meal requiring tons of ingredients and effort is fun.  But most of the time, we want quick and easy.  Simple staples that are already in the fridge. We also want quick and easy to be tasty and nourishing.

This here is a winning example of just that.  Bake a few sweet potatoes instead of just one and cook extra lentils (recipe below will provide plenty of extra cooked lentils), and the next time you sit down for this meal, all you have to do is sauté your kale and cook your egg.

Tahini'd Sunshine Sweet Potato

 
 

Yields One Serving

Ingredients

1 sweet potato
1/2 cup lentils, uncooked
1 egg
2 tbsp high heat oil (coconut, grapeseed, avocado, ghee)
1 tbsp tahini
2 cups kale (or your favorite greens)
Sprinkle of cinnamon
Sprinkle of sea salt

Directions

  1. Preheat oven to 400 degrees.  Place sweet potato on a baking sheet or wrap in aluminum foil and bake for 45 minutes to an hour or until a fork is easily inserted into the meat of the potato.
  2. Place 1/2 cup lentils and 1 1/4 cups of water into a medium pot.  Bring to a boil, reduce to a simmer, and cover.  Cook until the lentils have absorbed all of the water and softened. (30-40 minutes)
  3. In a medium saucepan, melt oil over medium heat.  Saute kale with a sprinkle of salt. Once it has absorbed oil and wilted down (will turn a beautiful bright green), make a small empty circle in the middle of the pan (forming the kale into a ring around the hole) reduce the heat to low, and gently crack your egg into the middle of the pan.  Cover the pan with a lid, and allow the egg to cook until a white film begins to form over the yolk of the egg; approximately 3-4 minutes (if you want it over medium with a slightly runny center.  Cook longer if you'd like your yolk cooked through).
  4. Cut your sweet potato in half lengthwise. Line the bottom of your bowl with kale, place one half of your sweet potato on top (skin down) and slice an opening into the flesh.  Fill the flesh with a tablespoon of tahini, top with 1/4 cup cooked lentils and your beautiful egg.  Sprinkle with cinnamon and salt.
 
 
Brittany KrigerComment