I recently went to Katy Mitten’s for dinner and she made me this AMAZING roast sweet potato & chickpea salad. It was with rocket, feta, cherry tomatoes, pomegranate and avocado. We had it with a sour cream dip, cracked black pepper and I added some sriracha too. It was absolutely delicious! She doesn’t show off her cooking enough in my opinion!
Well this got me hooked (again!) on roast sweet potato. I can’t get enough of the stuff.
Pair that with my constant addiction/craving for hummus, and you already have a tasty combo in my opinion. But sometimes, you need a little more. Some extra veggies. Some additional texture. Sometimes you want it to look/feel special too. Especially if you’re having a ‘me’ day and just fancy treating yourself.
Well, I had one of those days to myself. A day to do nothing but blog, eat and watch Netflix. It was well needed. Some time to sort out life stuff. Time to reflect, plan and just get used to things now (there’s been quite a few changes this past month).
So after a long run (I managed 9 miles!), I made this brunch and settled in for the afternoon. In my mind, if you add an egg, it makes it brunch. Am I right or am I right?
I added some chilli flakes to my hummus, topped it with paprika roasted sweet potato, wilted kale and red onion, and finished it with a poached egg. It was delicious! Perfect slow Saturday (well after the run) brunch – and a good source of protein for post-workout too!
Roasted sweet potato and hummus is my new fave combo! Would have been delicious with avocado too! The recipe is below.
What do you do for your lazy days? Do you treat yourself by cooking something nice or getting something in?
Paprika Roasted Sweet Potato, Wilted Kale & Hummus
Could be a brunch if you add an egg 😉
- 200 g sweet potato
- 1 tbsp oil
- 1½ tsp smoky paprika
- salt and pepper (to season)
- 1 small red onion
- 1 tsp butter or margarine
- 2 eggs ((optional))
- 80 g curly kale (stem removed)
- 170 g hummus (low fat)
- 1 tsp chill flakes
Preheat the oven to 220°. Line a baking tray with foil. Chop the sweet potato into small chunks. Toss in the oil, sprinkle in paprika, salt & pepper and spread over the lined baking tray. Pop in the oven for approx. 20-25 minutes until going crisp – turn halfway through cooking.
Roughly chop the red onion. Fry lightly in the butter for a couple of minutes.
If you’re having eggs (brunch time?), prep the eggs and start them going in the saucepan – if you’re stuck on how to cook poached eggs, search poached eggs in the bar above, and check out how I do mine using cling film.
Tear the kale into shreds, add to the frying pan with the red onion, cover with a lid and allow to wilt for 2 minutes. Toss and recover for another minute or so.
Spread half of the hummus around the edge of each small plate. Sprinkle with chilli flakes. Pop half the kale and red onion in the middle of each plate. Top with roasted sweet potato, and finish with the egg and a sprinkle of black pepper. It’s ready to serve!