Name: Roasted Sweet Potato & Kale Breakfast Hash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 8 ounces extra-firm tofu ((organic when possible)); 2 small sweet potatoes ((or sub 1 large per 2 small // chopped into large bites, skin on // organic when possible)); 2 Tbsp melted coconut oil ((divided)); 3 1/4 tsp tandoori masala spice ((divided)); 1 tsp coconut sugar; 1/2 tsp each sea salt + black pepper ((divided)); 1 red onion ((skin and tops removed // then sliced into wedges lengthwise // see photo)); 2 Tbsp fresh parsley ((plus more for serving)); 1/8 tsp ground turmeric; 1 large bundle kale ((chopped, large stems removed // ~10 ounces or 283 g per 1 large bundle // organic when possible)); Hummus (store bought or this recipe); Hot sauce ((tapatio is my favorite!))