Roasted sweet potato



  • 300g peeled sweet potato, cut into 1cm thick rounds
  • 1 teaspoon extra virgin olive oil
  • 1 garlic clove, thinly sliced
  • 75g trimmed kale, coarsely chopped
  • 2 eggs, poached
  • 1 tablespoon natural almonds, chopped


Step 1


Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place potato on prepared tray and lightly spray with olive oil. Roast for 20-25 minutes or until golden and tender.

Step 2

Heat the oil in a large non-stick frying pan over medium-high heat. Add garlic and cook, stirring, for 30 seconds or until aromatic. Add kale and stir until just wilted.

Step 3

Divide potato among serving plates. Top with wilted kale mixture and poached eggs. Sprinkle with the almonds.

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