3small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces
kosher salt and black pepper
1medium red onion, sliced
2bunches kale (1 1/4 pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
pesto and toasted walnuts, for serving
DIRECTIONS
Cook the quinoa according to the package directions.
Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the potatoes begin to brown and soften, 6 to 8 minutes.
Add the onion to the pot and cook, tossing occasionally, until the sweet potatoes and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.
Reserve half the quinoa and vegetables for tomorrow’s dinner. Serve the remaining vegetables over the remaining quinoa, topped with the pesto and walnuts.
Reheat and serve: Microwave the quinoa and vegetables in a microwave-safe dish covered with a damp paper towel on high for 2 to 3 minutes, tossing halfway through.
In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes and beans; cook, tossing occasionally, until warmed through, 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat the remaining teaspoon of oil in the skillet. Add the eggs and cook, stirring, until set but still soft, 1 to 2 minutes.
Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.
