For the cooks: Kale & sweet potato breakfast bowl | The Gourmand & Gourmet

For the cooks: Kale & sweet potato breakfast bowl

Breakfast bowls are having a bit of a moment – no doubt you’ve seen them on every healthy Instagram account you follow (you know, the ones that are meant to motivate you to go to the gym and drink a smoothie every now and again?) and briefly considered attempting to create your own – before dropping the idea and going back to your cereal. To save you the trouble of hunting down an easy, delicious and super healthy recipe for one of these feeds, we’ve got one from The Precinct at St Leger to post on Instagram (or just eat). A hidden gem in Ascot, they’re the masters of scrumptious morning feeds that are as nourishing as they are delicious!

Kale & sweet potato breakfast bowl

Serves 4
  • 3 large sweet potatoes, peeled & chopped
  • 1 bunch kale, washed and torn into small pieces
  • Olive oil
  • Salt & pepper
  • 250g crumbly fetta
  • 1 egg (optional)
For spiced nuts:
  • ½ cup almonds, whole
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp garlic powder
  • Pinch cayenne pepper
  • 2 tbs olive oil
For dressing:
  • ½ cup olive oil
  • 1-2 tbs balsamic vinegar
  • Squeeze lemon juice
  • Salt & pepper
  • Preheat the oven to 190C. Lightly coat the sweet potatoes in olive oil, season with salt and pepper and roast in oven for approximately 25-30 minutes.
  • In a separate tray, also coat the kale pieces in olive oil and season with salt and pepper. Turn the oven down to 160C and roast in oven for approximately 5-7 minutes until the leaves become crispy. Keep an eye on it to ensure that it doesn’t burn.
  • Combine all the spiced nut ingredients into a bowl and mix together. Spread out on a lined baking tray and roast in the oven for 10 minutes at 170C. Let the mix cool on the tray before blitzing in a food processor to create a course, crumbly mix.
  • Whisk together all dressing ingredients and season to taste. Set aside.
  • When all elements are ready, toss together in a large mixing bowl, leaving a little of the nut crumb mixture remaining to garnish. Crumble half the fetta and toss again.
  • Serve in individual bowls or one large bowl to divide amongst a crowd. To garnish, top with the remaining fetta and spiced nut mixture.
  • For extra protein, add a fried egg on top of this plate.
Kale us crazy, but we think it makes a delicious breakfast, dinner or lunch!