Kale, Sweet Potato & (fake) Chorizo Scramble
Adapted from Love Real Food
This recipe is quick, simple, and a staple in my lunch rotation. Honestly I could eat it every week for lunch and I wouldn’t complain. I will admit I love drowning it in Frank’s Red Hot, but you are free to limit/substitute/exclude hot sauce as desired. I enjoy the Morning Star chorizo crumbles with their added spice, but if you don’t enjoy those types of meat substitutes, you can use crumbled tofu or tempeh (seasoned if you’d like) or even scrambled eggs for more of a breakfast feel. As always, give it a try with any modifications you’d like and I’d be shocked if it didn’t make it into your rotation as well! Recipe feeds two people who really love this meal.
Make the Kale & Sweet Potato
1 bunch of kale
1 large or 2 small sweet potatoes
Olive oil
Red pepper flakes
Salt
1/2 bunch of green onions
3/4 cup of water
Peel and cut the sweet potato into 1/2 inch to 1/4 inch cubes.
Rip or chop the kale into bite-sized pieces, excluding the tough stems.
Chop the green onions into small pieces.
Heat olive oil, about two tablespoons, in a large skillet (you will need a lid for it) over medium heat until warm and shimmering. Add a sprinkle of red pepper flakes to fry for about 30 seconds.
Slowly add in the sweet potato and kale, add some salt, and toss everything gently to combine.
Once combined, pour in the water and cover the skillet for 5 minutes.
After 5 minutes, remove the lid and add the green onions. Continue cooking, turning the heat down to medium low, until the water is evaporated and the sweet potatoes are your desired level of tender.
Cook the Chorizo & Prep the Feta
1/2 10 oz package of Morning Star chorizo crumbles
1/6 cup of water
4 oz feta
Once you have removed the lid from the sweet potato and kale, the timing is right to make the crumbles. Add the water and crumbles to a large pot with a lid. Turn heat to medium high for 4 minutes and leave covered.
After 4 minutes, turn the heat down to medium and leave for another 4 minutes, stirring once or twice during this time.
Remove the lid and continue cooking until the crumbles seem crisp, stirring as needed.
While the chorizo is cooking, cut up the feta if needed.
Assemble & Eat
Frank’s Red Hot or another hot sauce of your preference
Once the crumbles have finished and the sweet potato and kale is done, combine everything in either the skillet or the pot.
Divide the veggies into two bowls. Top each bowl with half of the feta. Add your desired quantity of hot sauce to each bowl, and enjoy!
Leave a comment and let me know how your scramble was!