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Greens and Sweet Potato Hash Bowl

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Lately I’ve been eating out more than usual, in a place in Dallas called Origin. They are Plant Paradox friendly, although I’m not sure they are aware what the Plant Paradox is. They have these bowls that you can personalize and the one that works for me is half plain sweet potato hash, half Brussels sprouts. I also add some fresh arugula, and sometimes grass-fed hanger steak or pasture-raised eggs. So I created this bowl at home, with my adds-on I wish I could find in a restaurant. The result was delicious.

The veggies I used are sweet potato, Brussel sprouts, Lacinato / Tuscan kale and curly endive. If you don’t find curly endive, also called frisee, you can use any greens you can find from the chicory family or escarole, or really, any other greens you like and have on hand. But you should try with the curly endive, it really tastes great and has the perfect texture.

I applied the method I used whenever I make Brussel sprouts. Sounds weird, but it really works well. The reason I used this method is because I don’t like mushy Brussel sprouts that have lost their vibrant green. And I like a little bit of char. For this method you need a large skillet / sauteeing pan with a lid.

One more thing: if you don’t eat eggs, and want a more consistent meal, you can add some steak or chicken to it. If you are vegan, just skip any animal protein and add some macadamia nuts, hemp seeds, or even pressure cooked chickpeas for more protein.

Easy, nutritious, perfect for breakfast, lunch or dinner. Easy to make vegan by not using the eggs or replacing them with nuts or hemp seeds.

Further Food Nutritionist Commentary:

Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health. They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function. What’s more, their high fiber content helps support regularity and gut health. In addition to the nutrients above, Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.

By Anna Lee

Greens and Sweet Potato Hash Bowl

  • Prep Time:10 Minutes
  • Cook Time:15 Minutes
  • Servings: 2

Ingredients

Extra virgin olive oil

1 small sweet potato, cut in small cubes

8-10 Brussels sprouts, quartered

1 sprig rosemary, cut in two pieces

2 garlic cloves, smashed and finely chopped

1 generous handful of kale, finely chopped

1/2 head curly endive, soaked in cold water for 20 minutes

Salt and pepper to taste

2 pastured eggs

Instructions

  1. Prepare all the veggies.
  2. You need a large, sautéing pan with a lid. Add a small quantity of extra virgin olive oil to the cold pan, and add the sweet potato and the Brussels sprouts, spreading them on the surface of the pan, and making sure the sprouts are one of the cut face down on the pan. Add the rosemary, cover and start heating on medium heat and cook undisturbed, for about 10 minutes. When it start smelling, you can take the lid off and check one of the Brussels sprouts. You want to get some char on one of the sides. If you see that, you can start stirring everything around.
  3. Add the garlic, kale, the endive, salt and pepper and some more extra virgin olive oil, reduce heat too low, cover and cook for five more minutes.
  4. Take the lid off, stir and cook for a few more minutes.
  5. While the veggies are cooking, heat water in a deep sauce pan. When the water is boiling, turn the heat to the lowest setting, so it doesn’t bubble anymore. Crack the eggs in two small coffee cups. Stir the water with a knife or fork, clockwise, and throw one of the eggs in the middle. Once the first egg white settle a little bit, repeat with the second egg. Make sure the water isn’t boiling, but stays hot and cover. It will take about five minutes for egg white to completely settle while still having a runny / gooey yolk. Take out with a spoon, on a paper towel.
  6. Add the veggies to a big serving bowl and top with the eggs. Generously sprinkle with salt and pepper, and drizzle more olive oil on top.
Prepare all the veggies. You need a large, sautéing pan with a lid. Add a small quantity of extra virgin olive oil to the cold pan, and add the sweet potato and the Brussels sprouts, spreading them on the surface of the pan, and making sure the sprouts are one of the cut face down on the pan. Add the rosemary, cover and start heating on medium heat and cook undisturbed, for about 10 minutes. When it start smelling, you can take the lid off and check one of the Brussels sprouts. You want to get some char on one of the sides. If you see that, you can start stirring everything around. Add the garlic, kale, the endive, salt and pepper and some more extra virgin olive oil, reduce heat too low, cover and cook for five more minutes. Take the lid off, stir and cook for a few more minutes. While the veggies are cooking, heat water in a deep sauce pan. When the water is boiling, turn the heat to the lowest setting, so it doesn’t bubble anymore. Crack the eggs in two small coffee cups. Stir the water with a knife or fork, clockwise, and throw one of the eggs in the middle. Once the first egg white settle a little bit, repeat with the second egg. Make sure the water isn’t boiling, but stays hot and cover. It will take about five minutes for egg white to completely settle while still having a runny / gooey yolk. Take out with a spoon, on a paper towel. Add the veggies to a big serving bowl and top with the eggs. Generously sprinkle with salt and pepper, and drizzle more olive oil on top.

Nutrition Information

Per Serving: Calories: 262 ; Total Fat: 13 g; Saturated Fat: 2 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 140 mg; Sodium: 167 mg; Potassium: 1166 mg; Carbohydrate: 28 g; Fiber: 10 g; Sugar: 5 g; Protein: 13 g

Nutrition Bonus:

Vitamin C: 163%; Vitamin A: 703%; Iron: 18%; Calcium: 88%

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