- 1 medium gold or red potato, peeled and diced in medium/small cubes
- 1 cup pre-cooked garbanzo beans (or 1 can, rinsed)
- 1/2-1 cup chopped broccoli florets
- 1/2 small sweet onion, chopped
- 2 green onions, chopped
- 1t turmeric
- 1/4t garlic powder
- 1/2t cayenne pepper
- 1/2t paprika
- 1/2 tomato, chopped
- 1 cup kale, chopped (stem is okay)
- pink salt (to preference)
Have fun getting the basics of this recipe down, first. Then add your own special touch 😀
My favorite thing about this recipe is you can customize it based on whatever you have on hand or add in extra veggies, more or less heat, tempeh, tofu, or egg!
Cooking should be FUN, creative, and relaxing all at the same time, so enjoy the process by turning on the perfect cooking tunes that suit your mood, wear a fun apron, and pour yourself a nice tall glass of fresh H2O with fresh lemon, mint, cucumber or all of the above.
Peel and Chop 1 potato.
While chopping the potato add 2 cups water to a medium sized non-stick pan and bring to a boil over high heat. Add in chopped potatoes and boil until water is evaporated – about 20 minutes.
Potatoes should be soft, but not mushy.
Add 1T coconut oil and garbanzo beans – lower heat to medium-high
Cook until potatoes and garbanzo beans become a bit crispy with a nice golden brown color. Stir and flip potato every few minutes so everything crisps evenly.
Add broccoli florets and 1/4 cup water. Cook for about 5 minutes or until water is evaporated.
***TIP*** This is when you will also want to add any other veggies you have on hand such as: fresh chopped green beans, zucchini, eggplant, asparagus all make excellent add ins. You may need a bit more extra water if additional veggies are used, but have no fear of ruining this recipe by adding too much. Water evaporates which makes a quick fix 🙂
Add in onions with an additional 1/2-1T coconut oil to bring the crispiness back to the veggies which will also give the entire dish an extra bit of yummy flavor!
Stir often until onion is soft and a bit translucent
STEP 5: (my fave!)
Carefully add in turmeric, garlic powder, cayenne pepper, paprika and tomato. Cook for an additional 2 minutes, stirring frequently
Your dish should now have a beautiful golden color to it and smell amazing!!!
Toss in chopped kale, turn off the heat, stir, and salt to preference. The heat from all the veggies and pan will gently soften and warm the kale without overcooking it. Oh! And don’t forget to add in the most special ingredient of them all – LOVE!
***TIP*** If you are adding egg to your dish, follow the same instructions above BUT add the kale in after the egg is mostly cooked. If you add in the egg after the kale, the wetness from the egg will wilt the kale, causing it to lose most of it’s fun and healthy texture and that my dear friends, you want to keep!
Here is my final product using exactly what is listed here in this recipe, egg included!
Enjoy with a corn tortilla, vegan sour cream, and a dash of Tapatio for a little extra kick 🙂
And if you have an Avocado on hand, why not slice it up and add it to this amazing, golden, super yummy and healthy dish that is SO good for breakfast, lunch, and even dinner! Perfect to share with friends or store for a quick meal that can easily be reheated on the stove in less than 5 minutes!
P.S. Be sure to at least have your kitchen window open or the stove vents on as the spices can be a bit much for your sense of smell especially if you are not used to cooking with these spices.