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0 04.2.12 Breakfast

Breakfast Tacos with Kale-Cilantro Chimichurri Sauce

Nothing really feels right to write today.

I’m still digesting the weekend.  I love spending time with people who understand why I care about the food the way I do.  I want to share some of those thoughts with you but today is not the day.  Too much fogginess.  For now, you can pop over and look at the photos from the first day of the trip.

So instead I leave you with delicious breakfast tacos.

I’ve been craving breakfast tacos ever since Kimberly posted her tacos with a radish salsa.  I love veggie tacos (especially these sweet potato ones.)    I had an abundance of Kale and cilantro from the CSA and I’ve been learning more about different types of garnishes.  If you love cilantro, try this chimichurri.

Chimichurri  is originally from Argentina and reminds me of a parsley pesto.  So instead, I used what I had (and it turned out delicious.)  I saved the extra sauce and topped eggs the next morning but I have to think it would be delicious on so many other things!

Ps- I’m afraid with all the traversing of the country side, I didn’t fit in this week’s The Food Matter’s project.  I promise I’ll be back next week!  For now, check out everyone’s take on this week’s recipe.

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Breakfast Tacos with Kale-Cilantro Chimichurri Sauce

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 2
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Ingredients

  • Sauce:
  • 1 cup kale, packed
  • 1/2 cup cilantro, loose
  • 1 clove garlic
  • 1/4 cup onion
  • 2 tablespoons olive oil
  • 3 tablespoons veggie broth
  • Juice and zest from one lime
  • 1/4 teaspoon salt and pepper
  • Everything else:
  • 2 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon chipotle powder
  • 4 eggs
  • 4 corn or flour tortillas, slightly warmed

Instructions

  1. Preheat oven to 400˚. Peel and cut sweet potatoes into 1/2″ cubes. Toss with olive oil and chipotle powder. Roast until tender and just turning brown, 15-20 minutes.
  2. While sweet potatoes bake, combine ingredients for sauce in either a blender or food processor. Pulse until well combined.
  3. Prepare eggs to your favorite style (scrambled, over easy, etc.)
  4. Once potatoes are done, lightly heat up the tortillas and layer the sweet potatoes, egg, and chimichurri sauce.

Notes

Chimichurri sauce keeps well for a couple days following and works great on eggs, salads, rice bowls, etc.

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

 

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Categories: Breakfast Tags: Cilantro

Previous Post: « Soy-Glazed Roasted Carrot Spring Rolls
Next Post: 5 Ingredient Homemade Granola »

Reader Interactions

Comments

  1. Melenheads04 says

    04.2.12 at 7:21 am

    What kind of tortillas are shown in the photos?

    Reply
    • erin says

      04.2.12 at 7:26 am

      Blue Corn Tortillas. I’m in the process of figuring out how to make my own so for now I use these ones I buy at Whole Foods.

      Reply
  2. Maria @ Orchard Bloom says

    04.2.12 at 8:08 am

    I love everything about this! Looks amazing!

    Reply
  3. Margarita says

    04.2.12 at 1:55 pm

    MY kind of breakfast… hands down. Totally making this… tonight! I will have to skip the tortillas, but everything else will work!

    Reply
  4. Colleen says

    04.2.12 at 2:27 pm

    I’ve been putting kale into everything lately, but I haven’t thought of putting it into a chimichurri. Great healthy idea!

    Reply
  5. Alyssa (Everyday Maven) says

    04.2.12 at 4:21 pm

    That Kale-Cilantro sauce sounds awesome!

    Reply
  6. Sonja @ A Couple Cooks says

    04.2.12 at 6:00 pm

    This sounds like something we’d love — yum! I love the idea of kale chimichurri. Great idea! 🙂

    Reply
  7. Katie Clements says

    04.2.12 at 6:32 pm

    Breakfast tacos with fish? What a fantastic idea! I’ve only had them with eggs before.

    Reply
  8. Joanne says

    04.2.12 at 8:21 pm

    Breakfast tacos sound good to me no matter the time of day, especially when they’re stuffed with sweet potatoes AND kale! So glad to hear you’ve had such a lovely weekend!

    Reply
  9. Fresh and Foodie says

    04.2.12 at 9:19 pm

    These look fantastic. Oh, by the way, I think you should change your blog name to The Sweet Potato Queen! You rock a sweet potato like no one else, girl.

    Reply
    • naturallyella says

      04.3.12 at 7:15 am

      I’ve noticed I have a rather large collection of sweet potato recipes. I’m hoping now that it’s spring I’ll venture out 🙂

      Reply
  10. Waltermcallister says

    04.3.12 at 4:41 am

    Tacos for breakfast. That is living.

    Reply
  11. Eileen says

    04.3.12 at 10:51 am

    These sound like such a great idea. I love the combination of sweet potatoes with spicy kale!

    Reply
  12. Courtneyraejones says

    04.3.12 at 9:25 pm

    Love the sound of the kale-cilantro chimichurri. Yum!!!!!

    Reply
  13. Kimberley says

    04.30.12 at 8:40 pm

    How did I neglect to comment on this? I love chimichurri and am so inspired by your clever addition of kale. Next time I make it, I am totally putting kale in. YUM!

    Reply
    • naturallyella says

      05.1.12 at 5:37 am

      Thank you Kimberley! I’m slightly addicted to it now and am putting this sauce on everything!

      Reply
  14. Maryanne Gobble says

    02.18.13 at 1:28 pm

    We just had toasted english muffins with cheese, eggs, and this kale sauce for a throw together brunch. Super yum. My 5 and 9 year old didn’t make a peep about the sneaky kale sauce. The green was fine by them as long as it’s not in the shape of a large leafy green.

    Reply

Trackbacks

  1. Monday Round-up « a quiet fancy says:
    04.9.12 at 9:38 am

    […] Breakfast tacos with kale-cilantro chimichurri sauce, Naturally Ella. […]

    Reply
  2. Homemade Corn Tortillas | Naturally Ella says:
    09.6.12 at 1:41 pm

    […] Breakfast Tacos with Kale-Cilantro Chimichurri  […]

    Reply
  3. NOURISH … with mini tostadas | inspired by naturally ella | Five and One says:
    09.26.13 at 7:49 pm

    […] tostadas I created a potato goat cheese topping but used her kale- cilantro chimichurri from this recipe for breakfast tacos, which are also so, so […]

    Reply

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