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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 1x

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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.