This Sweet Potato Kale Hash recipe is an easy way to add veggies to your breakfast hash. With sauteed kale and sweet potato and veggies, this gluten free and vegan breakfast hash will be a morning favorite!
Do you ever find yourself looking for sweet potato breakfast recipes, or is that just me? They are a great, filling vegetable to include at breakfast, like in this sweet potato breakfast skillet.
I know I have several readers who want gluten free sweet potato recipes, so this sweet potato breakfast skillet meets those needs!
When I’m wanting some sort of sweet potato hash recipe, we usually turn to this sweet potato quinoa breakfast scramble, which is a tasty vegetarian hash. This vegan breakfast hash with sweet potatoes complements it well.
Since it doesn’t use eggs, it’s a great option for a vegan sweet potato hash, but adding eggs would be just as delicious and it would still be a filling vegetarian breakfast hash.
I’m not often turning to kale for breakfast, but this healthy kale breakfast recipe will change your mind about greens in the morning.
This sweet potato hash with kale is very forgiving though. It’ll work well with whatever veggies you have on hand or whatever you choose to use!
Whether you want a vegetarian breakfast hash with eggs or don’t have some ingredients on hand, you can still enjoy this delicious sweet potato breakfast recipe.
You can change things up depending on the season.
This vegan sweet potato hash recipe is ready in 20 minutes, so when the kids are starving or you can’t think about anything until you’ve eaten, it’s ready quickly.
And it makes for great leftovers! This is one of my favorite vegan meals for runners, and you can truly enjoy it for any meal.
I like to cut all of my vegetables before doing anything else and this is one of my top meal prep tips. If you cut veggies even a day or two in advance, things will be much more seamless when you want this vegan hash.
Doing this speedy tip is great for many of these make ahead breakfast recipes.
I prefer to cut everything in a small dice shape (especially the sweet potatoes), so all of the veggies get an equal amount of flavor and cook evenly.
2. Once those start warming up, add the other vegetables, salt, pepper, paprika and garlic powder.
Stir them all and cook for about 15 minutes. The sweet potatoes will start to become soft and tender.
3. Add in the black beans and kale, stirring until the kale becomes soft and starts to wilt.
The kale will wilt from the steam from the sweet potatoes and veggies, and mixing it with warm oil in the pan.
4. Season with more salt, pepper and red pepper flakes, if desired.
This sweet potato hash will last up to 3 days when stored in an airtight container in the fridge. I like to pair it with salsa or fresh avocado pieces.
And if you have leftovers, consider saving any kale or veggies for a soup or broth. I love doing this, especially if it’s starting to go bad or wilt.
Some of these tips help make this hash quicker and tastier.
I love to add these sweet potato breakfast potatoes and veggies to a piece of sturdy toast or breakfast sandwich.
This sweet potato kale hash is one of our favorite healthy breakfast recipes with sweet potatoes and I hope you enjoy it. Or enjoy it for brunch or dinner!
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