Hippie Scramble Recipe

Time40m

Serves4

cage-free eggs, sweet potato, black and kidney beans, kale, avocado spread, quinoa, brown rice

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Ingredients

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1
Cook Quinoa and Brown Rice
In a medium saucepan, combine 1 cup of quinoa and 1 cup of brown rice with 4 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for about 20 minutes or until water is absorbed and grains are tender. Fluff with a fork and set aside.
2
Prepare Sweet Potato
Peel and dice the sweet potato into small cubes. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potato cubes and cook for about 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized.
3
Prepare Kale
While the sweet potatoes are cooking, rinse the kale and chop it into bite-sized pieces. Add it to the skillet with the sweet potatoes for the last 3-4 minutes of cooking to wilt the kale.
4
Heat Beans
In a separate pot, combine the black beans and kidney beans. Heat over medium-low heat for about 5 minutes until warmed through. You can add salt and pepper to taste.

5
Scramble Eggs
In a bowl, whisk the cage-free eggs with a pinch of salt and pepper. In the same skillet used for the sweet potatoes and kale, add a little more oil if needed, and pour in the eggs. Stir gently over medium heat until the eggs are just set but still creamy.
6
Combine Ingredients
Once the eggs are scrambled, add the cooked quinoa and brown rice to the skillet. Gently fold in the sweet potato, kale, black beans, and kidney beans. Stir until everything is evenly mixed and heated through.

7
Plate the Scramble
Divide the hippie scramble among serving plates. Top each serving with a generous dollop of avocado spread. Serve warm and enjoy!