Shredded Russet potatoes ( 1 bag of frozen – no oil added hash browns – or 6 Russet potatoes – shredded)
3 cups chopped kale
1 can of low sodium or no salt added chickpeas
1 teaspoon salt-free steak seasoning
Preheat oven to 450
Spread the shredded potatoes on a baking tray lined with non-stick foil or parchment paper and sprinkle with 1 teaspoon of salt-free steak seasoning – bake for 30 minutes or until lightly browned
Heat chickpeas in microwave or on stove top until heated.
Steam kale until it is tender (approximately 3 minutes).
Layer a bowl with the hash browns, kale and chickpeas.
Add fresh cracked black pepper if you wish or add a swirl of sriracha for an extra punch of flavor!
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