Sweet potato hash with kale and miso

Sweet potato hash with kale and miso makes for a delicious main meal. It’s easy to make, filling, nutritious and gluten-free to boot.

½ cup raw cashews
1 medium (400 g / 0.85 lb) sweet potato
2-3 tbsp / 30 ml oil (I used peanut oil)
3 spring onions, white part – finely chopped
3 garlic cloves, finely chopped
5 cm / 2″ fresh ginger, finely chopped
250 g / 9 oz lacinato kale, curly kale or spinach, chopped
1 heaped tbsp white / shiro miso
1 cup cooked chickpeas
1 tsp chilli paste (I used sambal oelek)
black pepper, to taste
2 tsp rice vinegar
1 tsp maple syrup
cooked rice or grain of choice (I used brown rice)

View the full recipe at Lazy Cat Kitchen →