Try making a large batch of this on the weekend and then reheat small portions for breakfast throughout the week. Add in leftover cooked salmon, chicken, turkey, or cooked beans for added protein.
Ingredients
2 tablespoons
coconut oil
(or extra virgin olive oil)
2 medium
sweet potatoes
diced
(about 4 cups)
1 teaspoons
crushed
dried sage
¼ teaspoons
ground cumin
¼ teaspoons
Herbamare
(or sea salt)
freshly ground
black pepper
4 cups
chopped
kale
5
green onions
sliced into rounds
