Preheat oven to 450°F.
Prepare vegetables:
(a) Roughly chop mushrooms,
(b) roughly chop kale, and
(c) slice sweet potato into half-moon shapes.
(d) Slice red onion into half moons.
Arrange vegetables on parchment-lined tray in four sections, drizzle with 3 Tbsp of oil, season with salt and pepper, and toss to coat.
Bake for 20-25 minutes until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt.
(a) Meanwhile, drizzle remaining 3 Tbsp oil on a second pan; cover one half with rice and crack eggs on the other half and sprinkle sesame seeds all over.
(b) In last 5 minutes of baking the other tray, put into the oven and cook both trays for the remaining 5 minutes or so until egg whites are solid, and yolks are runny.
(a) Divide into 4 even portions.
(b) Drizzle each bowl with 1 tsp of hot pepper sauce and more sesame seeds if desired.
Ingredients
Directions
Preheat oven to 450°F.
Prepare vegetables:
(a) Roughly chop mushrooms,
(b) roughly chop kale, and
(c) slice sweet potato into half-moon shapes.
(d) Slice red onion into half moons.
Arrange vegetables on parchment-lined tray in four sections, drizzle with 3 Tbsp of oil, season with salt and pepper, and toss to coat.
Bake for 20-25 minutes until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt.
(a) Meanwhile, drizzle remaining 3 Tbsp oil on a second pan; cover one half with rice and crack eggs on the other half and sprinkle sesame seeds all over.
(b) In last 5 minutes of baking the other tray, put into the oven and cook both trays for the remaining 5 minutes or so until egg whites are solid, and yolks are runny.
(a) Divide into 4 even portions.
(b) Drizzle each bowl with 1 tsp of hot pepper sauce and more sesame seeds if desired.