Sweet Potato and Kale Breakfast Sandwich
If you’re constantly on-the-go and can’t manage to prepare a healthy breakfast that doesn’t come in a plastic package, then this is something you’ll be interested in.
Create a healthy sandwich packed with sweet potato and kale, in a bed of wholemeal bread. Prepare it the night before, and leave it in the fridge until you’re ready to go!
1 sweet potato, peeled and sliced
2 tbsp olive oil
Salt and black pepper
1/2 small red onion, sliced
4 slices whole grain bread
6 ounces Harvarti cheese (optional)
2 kale leaves
1/2 tsp fresh rosemary, minced
Balsamic glaze or reduction (optional)
- Preheat the oven to 400ºF (200ºC) and line a tray with baking paper. In a small bowl, place the sweet potato slices and drizzle with olive oil, and season with salt and pepper. Toss well, then place onto the tray and cook for 20-25 minutes or until tender. Remove from the oven, and set aside.
- Caramelise the onion in a small saucepan over medium heat with some olive oil. Season with a pinch of salt, and stir occasionally until onions are medium brown.
- Toast the bread, and layer with cheese, sweet potatoes, kale, and caramelised onions. Sprinkle with fresh rosemary, and season with black pepper and salt to taste. Grill on a pan over medium heat if you prefer your toast with extra crunch!
Image and Recipe adapted via Two Peas and Their Pod