Ingredients: 

• 2 Sweet Potatoes 
• 4 cups of Kale (frozen or fresh) 
• 1 tbsp of Roasted Shallot 
• 1 tbsp of Roasted Garlic  
• 1 can of Black Beans 
• 1 can of Pinto or Navy Beans 
• Baked Beans in 1 Tomato can 
• 6 Eggs 
• 2 bunches of Parsley  
• 1 bunch of Chives 
• 4 Lemons  
• 2 Oranges 
• 1 cup Ketchup 
• 2 tsp of Sambal Oelek 
• 1/3 cup Garam Masala 
• ½ cup Dijon Mustard 
• 2 tbsp Olive Oil 
• 2 tsp of Molasses 
• 2 tsp Black Garlic Salt  
• Toasted Hemp Seed/Sesame/Quinoa  
• 1 cup of sliced Almonds (soaked overnight in water, boiling when added) 
• 1 cup of Tahini 
• 2 cups of Pumpkin Seeds  
• Salt and Pepper 

Instructions: 

Guacamole: 

Soak almonds overnight. 

Add chives, soaked almonds, unsalted pumpkin seeds, salt, and pepper, ½ tsp of Sambal Oelek, roasted shallots, roasted garlic, dijon mustard, ¼ cup of the lemon and orange juice mix, tahini, a handful of parsley, and a couple of tbsp of olive oil into a food processor and mix.  

Blend for 3-4 mins till smooth. 

Bean Mix: 

Preheat a large pot to medium. 

Add navy or pinto beans, baked beans, black beans, roasted garlic, roasted shallot, molasses, and 1.5 tsp of Sambal Oelek.  

Squeeze the lemons and the oranges into a bowl. Then add ¼ cup of the mix into the heated pot.  

Add salt and pepper.  

Mix everything together and let it simmer for 45 minutes or until cooked.  

Roasted Sweet Potato: 

Preheat oven to 350 degrees Fahrenheit.  

Cut sweet potatoes into thin, wide slices to resemble a chip. A tip is to use a mandoline. 

Roast the potatoes in the oven with olive oil and salt and pepper. Cook in the oven until crispy.  

Kale: 

Preheat a small frying pan to medium. 

Cut the kale into small pieces and make sure to throw away the stems. Add the cut kale to the heated pan. 

Add 3 tsp of the lemon and orange juice mix into the pan. 

Add 1 tbsp of roasted shallots. 

Add salt, pepper and garam masala. Stir ingredients and cook till the kale wilts down. 

Poached Egg: 

Fill a saucepan with water. Heat the water on high until it reaches a boil and then lower the heat to a simmer. 

Crack the eggs into a small bowl to help them hold together.  

Add eggs into the water. 

Turn off the heat, cover the pan and let it sit for 4 minutes.  

Remove the eggs with a spoon. 

Plating: 

Using a ladle, scoop the bean mix into a bowl or plate.  

Scoop the wilted kale with a spoon and beside the bean mix. 

Drizzle ketchup on top of the kale and bean mix. 

Scoop a small spoonful of guacamole and place it on top of the kale and bean mix in the centre. 

Place one poached egg on top of the guacamole. 

Drizzle olive oil on the poached egg. 

Garnish dish with toasted hemp seed/sesame/quinoa, and black garlic.  

Place the sweet potato chips along the side of the dish.