Sweet Potato Bowl




1 Sweet Potato
½ Bunch Kale
½ cup Sherry Vinegar
1 Egg
1 Red Beet
¼ cup Honey
2 tbsp Sunflower Kernels
½ Red Onion, julienned
¼ cup Extra Virgin Olive Oil
4 tbsp Salt


1. Medium dice the sweet potatoes and beets and toss them with some olive oil and salt
2. Roast the vegetables at 400 degrees for 15 minutes until they are caramelized and soft
3. In a pot on the stove combine the vinegar, honey and 1 cup of water and bring to a simmer
4. Place the red onions into the vinegar mixture and let the simmer for 5 minutes, then cool
5. For the crispy kale, break the kale into chunks, toss with some olive oil and salt and bake in a 400 degree oven for 10 minutes until crispy
6. Place the sweet potatoes, beets and crispy kale in a bowl
7. Top it with a fried egg, the sunflower seeds and pickled red onions

Roasted Sweet Potato Bowl