ROASTED SWEET POTATO, KALE & KUMQUATS WITH AVOCADO, PISTACHIOS & POACHED EGGS

INGREDIENTS: 

For 2 servings

• 1 bunch of dino kale
• 1 sweet potato
• 1 tbsp olive oil
• 1/2 tsp cayenne pepper
• 6 kumquats 
• 4 eggs
• 2 tbsp rice vinegar
• 4 c water
• 2 tbsp tahini 
• 1/2 avocado 
• 1 tbsp crushed pistachios
• 1 tsp black sesame seeds
• 1 tbsp micro greens 
• pinch of salt & pepper

1. Preheat oven to 450 degrees F.
2. Wash and slice kale into 1/2 inch strips; set aside.
3. Wash, peel and dice sweet potato into 1 inch cubes.
4. Place sweet potatoes onto a baking sheet. Drizzle with olive oil, sprinkle salt and pepper; mix and place in oven. Cook for 15 mins, mixing every few minutes to ensure even cooking.
5. Heat sauce pan to medium/high heat. Drizzle with olive oil; add sliced kale. Cook for 4 minutes until kale turns dark green and wilts. Season with salt and pepper; set aside.
6. Wash and cut kumquats into thin slices; set aside. 
7. Slice avocado; set aside.
8. Poach eggs: 
   To poach eggs: Fill sauce pan with water, bring to a simmer, stir in 1 tbsp white vinegar. Stir water in circular motion; crack egg into ramekin and pour egg into swirling water. Allow to cook for 3 mins until the yoke reaches desired firmness. Remove egg from water with a slotted spoon. Place onto a paper towel to absorb excess water. Repeat for each egg, making sure water begins to boil again before swirling water and adding the next egg.
9. When sweet potatoes are done, remove from oven. Mix together cooked kale, sliced kumquats and roasted sweet potatoes.
10. On each of two plates, drizzle tahini, layer on kale, sweet potatoes, kumquats, poached egg, sliced avocado, chopped pistachios, black sesame seeds, micro greens, a small drizzle of olive oil and finish off with a pinch each of salt and pepper.