Hippie Scramble Recipe
cage-free eggs, sweet potato, black and kidney beans, kale, avocado spread, quinoa, brown rice
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Ingredients
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Grain base
Sweet potato & beans
Greens & aromatics
Egg mixture
Avocado spread & toppings
Method
Grain base
- 1
Warm and season grains
In a large skillet over medium heat, add 1 tablespoon olive oil. When hot, add the cooked quinoa and cooked brown rice and toss for 2–3 minutes until warmed through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Spread grains to one side of the skillet to make room for cooking the other components, or transfer to a bowl and keep warm.
Sweet potato & beans
- 2
Roast or pan-sauté sweet potato
If roasting: preheat oven to 425°F (220°C). Toss the diced sweet potato with 1 tbsp olive oil, 1/4 tsp salt, 1/2 tsp cumin, 1/2 tsp smoked paprika and 1/4 tsp garlic powder on a baking sheet. Roast for 18–22 minutes, flipping once, until tender and edges are browned. If pan-sautéing: heat a nonstick skillet over medium heat with 1 tbsp olive oil, add diced sweet potato in a single layer, cook 10–12 minutes stirring occasionally until tender and caramelized; then stir in the spices and 2–3 minutes more.
- 3
Finish with beans
When sweet potato is tender, lower heat to medium-low and add the drained black beans and kidney beans to the pan. Stir gently to combine and warm the beans through for 2–3 minutes. Taste and adjust salt if needed. Keep warm.
Greens & aromatics
- 4
Sauté aromatics and kale
In the same skillet used for grains (or a separate large skillet) heat 1 tsp olive oil over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add the minced garlic and red pepper flakes and cook 30 seconds until fragrant. Add the chopped kale, sprinkle 1/8 tsp salt, and sauté 3–4 minutes until wilted but still bright. If the pan is dry, add a splash of water (1–2 tsp) to help wilt the kale. Transfer kale and aromatics to the side of the skillet with the grains or to a bowl.
Egg mixture
- 5
Scramble the eggs
In a bowl, whisk together the 4 eggs, 2 tablespoons milk, 1/4 tsp salt and 1/8 tsp black pepper until blended and slightly frothy. Wipe the skillet clean or use a nonstick pan, heat over medium-low and add a small knob of butter or a light coating spray (optional). Pour the egg mixture in and cook gently, stirring frequently with a spatula, folding eggs until they form soft curds, about 3–5 minutes. Remove from heat when still slightly moist — they will finish cooking off the heat.
Avocado spread & assembly
- 6
- 7
Assemble the Hippie Scramble
To serve 2: divide the warmed quinoa and brown rice between two plates or bowls. Top each with half the sweet potato and bean mixture, half the sautéed kale and aromatics, and half the scrambled eggs. Dollop or smear the avocado spread on top (about 1/2 the spread per serving). Finish with an optional sprinkle of extra cilantro, an extra pinch of smoked paprika or chili flakes for heat, and a light drizzle of olive oil.
- 8
Serve
Serve immediately while warm. Leftovers can be refrigerated in separate containers (grains and bean-sweet potato separate from avocado and eggs) and reheated gently; add fresh avocado when serving.