In the mornings, I need a little help.
I try to be a morning person, really I do – and for the most part, I can get up and go about my business and do things I need to, as long as I don’t need to leave the house. Once I’ve left the house, all bets are off – unless I’ve had a proper breakfast.
I’m quite lucky in terms of work hours and a short commute (either to my living room or to an office 20 minutes’ walk away) that I can make this sort of stuff most weekdays if I want to. If you’re not flush with time in the mornings, however, this makes a great weekend brunch, or you can cook it the night before and its just as delicious cold.
But why is it so good?
Well, every single ingredient here is full of something good, with the possible exception of the soy sauce. Sweet potatoes are full of fibre and beta-carotene, spinach is full of iron and calcium, kale is a nutritional powerhouse, tahini has calcium, protein and omega-3s, lemon juice has vitamin c and cleansing properties and the garlic, ginger and the chilli in Harissa will stimulate your immune system. It’s like giving your whole body a kick in the bum before you even leave the house!
Don’t be put off by what looks like an extensive list of ingredients; this is a super easy recipe and really, you could eat it without the drizzle or just use tahini on its own if you really wanted to. Every recipe is adaptable – make it your own!
1 tablespoon coconut oil
2 medium sweet potato, peeled and chopped into 1-cm thick half-slices
1 large handful kale, shredded
1 large handful spinach
2 cloves garlic, crushed or diced
a splash of soy sauce (use GF soy sauce if you are GF)
juice of 1 lemon
1 tablespoon Harissa paste
1 tablespoon tahini
juice of 1/2 lemon
1/2 inch piece ginger, grated
1/4 teaspoon paprika
1/2 teaspoon of agave nectar / maple syrup
1 tablespoon water + more for reserve
Melt the coconut oil in a frying pan, throw in the sweet potato and toss to coat
Cook over a medium heat until the sweet potato is tender. This should take about 10 minutes
While this is happening, blend the tahini, lemon juice, ginger, paprika, sweetener and water together into a drizzle, adding more water if it’s too thick
When the sweet potato is tender, add in the kale and spinach with a splash of soy sauce
Cook for a minute or two until the spinach is starting to wilt
Add in the lemon juice and Harissa paste, stir to coat, then remove from the heat
Serve onto two plates, drizzle the sauce over the top, then top with black pepper and salt