Total Prep/Cooking Time: 80 minutes
Number of Servings: 6 (2-3 breakfast servings)
Serving Size: ½ cup
Yeilds 11 servings (1 Cup per serving)
Preheat oven to 425° F
Cut yams into 1/2 inch cubes and halve the brussel sprouts. Toss in olive oil and pepper and spread on baking sheet. Roast for 30 minutes or until tender, stirring every 10 minutes.
While sprouts and potatoes are roasting, dice the onion and chop the kale. Mix with black beans and half of the rice wine vinegar.
When yams and sprouts are done, toss with all ingredients, including the lemon juice and remaining vinegar. Serve warm.
Sprinkle with hot sauce if desired.
This recipe was voted a Top 5 in the GridIron Chef 2013 grand prize.