Here’s an idea for a savory holiday brunch – a vegan twist on sweet potato nests.
I don’t know about you, but on Christmas morning, while opening stockings full of dark chocolate and mandarin oranges, I get a pretty good fill of sweetness first thing. So while my family always does a sweet brunch, I think a savory brunch makes a lot of sense!
Try these little nests of grated (or spiralized!) sweet potato, topped with ginger-massaged kale and avocado cream. A simpler option is to just scoop a bit of avocado on top of each nest instead of making the cream. In that case, I would bake the sweet potato and kale, and just scoop the avo on after baking.
They got a thumbs up from a non-vegan who doesn’t like kale, so I think they’re worth giving a try!
Vegan Sweet Potato Nests
- 3 sweet potatoes peeled
- 1 cup kale chopped
- 1 Tbsp green onion or chives, chopped
- 1 Tbsp fresh ginger grated
- pinch sea salt
- drizzle olive oil
- pinch black pepper
- 1 avocado
- 1/4 cup water
- 1 Tbsp nutritional yeast optional
- 1 Tbsp green onion or chives
- pinch sea salt
- Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone liner.
- Grate or spiralize the sweet potato, sprinkle with a pinch of salt and a drizzle of olive oil, and toss to coat. Form a large spoonful of sweet potato into a round on the baking sheet. You may want to put the sweet potato nests in the oven now, to bake on their own for about 10 minutes, while you prep the kale and avocado cream.
- Sprinkle another pinch of sea salt onto the chopped kale, and massage with your fingers until soft and moist.
- Grate the ginger, and then squeeze the juice onto the kale and toss to coat. You may want to squeeze extra ginger juice onto the sweet potato as well.
- Prepare the avocado cream by pureeing in a small blender until smooth. Add more water if you like.
- Smush some of the kale on top of each sweet potato nest, topped with a few pieces of chopped green onion, then a spoonful of avocado cream and a sprinkle of black pepper.
- Put this in the oven to bake, about 25 minutes, until the sweet potato is softened.