Roasted Kale and Sweet Potatoes With Eggs
Published March 1, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium sweet potatoes (about 2 pounds), scrubbed, halved lengthwise and cut into ½-inch-thick half moons
- 3tablespoons extra-virgin olive oil
- Salt and pepper
- 1large bunch curly kale (about ¾ pound)
- 4large eggs
- ½cup unsweetened coconut flakes
- ⅓cup peanut butter (any kind)
- 1tablespoon harissa paste, plus more to taste
- ½cup warm water
- 4cups cooked grains (such as farro, barley or rice)
- ¼cup chopped cilantro leaves and tender stems
Nutritional analysis per serving (4 servings)
1124 calories; 38 grams fat; 12 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 168 grams carbohydrates; 30 grams dietary fiber; 23 grams sugars; 43 grams protein; 1428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack at the bottom of the oven and heat to 425 degrees. Toss the sweet potatoes with 2 tablespoons of the oil on a sheet pan and season with salt and pepper. Arrange in a single layer and roast on the bottom rack until golden underneath but not yet tender, 10 to 12 minutes.
- Step 2
Meanwhile, remove and discard the stems from the kale. Tear or chop the leaves into small pieces and dry them well in a salad spinner or with a kitchen towel. In a medium bowl, combine the kale, the remaining tablespoon oil and a big pinch of salt. Squeeze with your hands until wilted.
- Step 3
Squeeze together a handful of kale and put it on top of a big piece of sweet potato like a nest, then crack an egg into the nest. (You want the egg to sit on top of the vegetables, not the sheet pan.) Repeat with the remaining eggs, then season the eggs with salt and pepper. Sprinkle the coconut around the eggs. Return to the oven and roast until the egg whites are just set and the yolks are still runny, 6 to 10 minutes.
- Step 4
Meanwhile, in the bowl used for the kale, stir together the peanut butter and harissa paste. Add warm water a couple tablespoons at a time until the sauce is pourable. Season to taste with salt, pepper and more harissa.
- Step 5
Divide the grains among bowls and drizzle with a little of the sauce. Top the sheet pan with cilantro, then use a spatula to transfer servings to the bowls. Serve with more sauce on top.
Private Notes
Comments
I can see why this one is divisive! The flavors are great but the textures and cook times as written won’t work at all. Make it this way instead: - dice the SP and very finely chop kale - roast the potatoes for 20 mins, add kale and low broil for 5-7 - toast the coconut in a frying pan, then fry the eggs One extra pan, but you’ll get crunchy kale and coconut, rich and runny eggs, soft centered and crisp potato. Used a 5:2:2 (TBSP) ratio of PB:harissa:lime juice. Terrific!
This is delish! I didn’t have rice or coconut on hand but otherwise followed the recipe as is. The kale was crispy and the potatoes retained some of their crisp from the first roasting. The eggs add the richness. I would even make this without the dressing if I was in the mood for something less rich, just the olive oil, salt and pepper. But, the dressing adds tang for sure! Lovely dinner! Thank you!
I love all these flavors, but the Kale came out too dry, and the eggs overcooked. Next time I’ll Roast the sweet potatoes but braise the greens and fry the eggs To get the textures, right. And I thought the peanut butter harissa sauce was meh.
I found the kale to be a little too crisp when I followed these cooking times exactly next time I make it I’ll probably put the kale in for a shorter amount of time and cook the eggs on the stove top just to make sure that the kale doesn’t burn.
I used gochujang instead of harissa and added a bit of rice vinegar to the sauce to brighten it. I skipped the coconut, which didn't seem like too much of a loss. This went well with whole-grain bulgur.
I liked this recipe! I used whole grain bulgur for the grain and substituted the sriracha with gochujang. I also added a bit of rice vinegar to the gochujang/peanut butter sauce - it brightened and broadened the flavor. I also skipped the coconut, as my wife isn't a fan. I can't imagine that the coconut would made much of a difference for us.
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