Hold on to your hats, we are serving up tacos…for breakfast.  And, they have kale in them!  Kale yeah!  We aren’t holding back from our taco cravings in 2016.  We are embracing them by making them with real, whole plant foods, and topping them off with salsa and avocado (of course).

Rise and shine, it’s sweet potato taco time!


Sweet Potato + Kale Breakfast Tacos

Recipe by Jentry Lee Hull

Inspired by The Minimalist Baker

Yields 4-6 tacos


  • 1 large or 2 small sweet potatoes (about 2 cups worth), reserve small amount for garnish
  • 1 medium red onion, thinly sliced and diced
  • 1 bunch red or green curly kale, destemmed and torn into bite-sized pieces
  • 1 large avocado (½ for kale ½ for garnish)
  • 1 ½ limes (1 lime for kale, ½ lime for garnish)
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. balsamic vinegar
  • pinch of pink Himalayan salt
  • pinch of cayenne pepper
  • pinch of paprika
  • pinch of garlic powder
  • 1 15oz. can chickpeas, drained and rinsed
  • cilantro, chives, salsa for garnish
  • 4-6 small corn tortillas



  • Wash and scrub potato(es) and cook using one of the following methods:
    • In the oven: preheat oven to 400 degrees F, line a baking sheet with parchment paper, dice potatoes, lay potatoes on sheet, and bake on 400 degrees F for about 30-40 minutes, or until potatoes are tender and crispy.
    • In the microwave: I used a microwave potato bag (available on Amazon) that speeds up the cooking time.  Wrap potatoes in paper towel (unbleached) and tuck into pouch.  Microwave on high for 5 minutes.  Check doneness of potatoes by squeezing them (keep them in the pouch).  If done, keep in pouch to cool for a few minutes.  If not done, microwave for 2-3 additional minutes.  When ready to remove potatoes from pouch, be careful of hot steam.
  • Roughly dice cooked potatoes and set aside.
  • Wash and destem kale. Place in large bowl.  Combine with avocado, lime juice (from 1 lime) 2 Tbsp. apple cider vinegar, 1 Tbsp. balsamic, pinch of salt and massage (with clean hands) for 1 minute.  Set aside
  • In a large pan, over medium-high heat, water sauté onion for a couple minutes until onion is caramelized.
  • Reduce heat to medium, add chickpeas and sweet potatoes to pan and cook until potatoes/chickpeas are crispy on the edges.
  • Season potato mixture with salt and spices.
  • Meanwhile, warm tortillas in the oven – I used the broil setting on high, for about 3 minutes, with the oven door slightly open. Ovens vary, so keep an eye to ensure they don’t burn or harden into chips.
  • Assemble tacos with filling, massaged kale, toppings and enjoy!


Thrive on,

Coach Jentry