Savory & Satisfying Lunch

1. Preheat oven to 400 degrees F. 
2. Chop up sweet potato and beet into small cubes. 
3. Toss potato and beet cubes with 1/2 the oil and coat generously with most of the seasoning. 
4. Place seasoned cubes onto a baking sheet and into the oven, set timer for 25 minutes. 
5. In the meantime, place kale in a pot with 2-3 tablespoons of water and cover with a lid. 
6. Bring pot to stovetop and turn to medium heat. The kale will wilt and steam for about 6-10 minutes. Ensure heat is turned off when most water is cooked out. 
7. When done and cooled, move kale to a serving bowl and toss with remaining oil and seasoning. (A squeeze of lemon is optional here)
8. Make your eggs in a separate skillet, sunny side up or to your liking. 
9. Top kale with the finished roasted vegetables and eggs. 
10. Optional to drizzle some balsamic vinegar/glaze or a bit of soy sauce over the top. Enjoy!