This Sweet Potato Kale Hash recipe is an easy way to add veggies to your breakfast. Full of flavor and nutrients, 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? 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 sweet potatoes for breakfast, we usually turn to this sweet potato beet quinoa breakfast scramble, which is pretty much a veggie hash.
And now, we can also turn to this sweet potato and kale hash. Since it doesn’t use eggs, it’s a great option for a vegan potato hash, but adding eggs would be just as delicious and sometimes recommended.
If you’re looking for a vegan sweet potato breakfast option, this is for you.
So, if you’re ever searching for gluten free sweet potato recipes, save this.
What You Need for Vegan Sweet Potato Kale Hash
- sweet potato
- red bell pepper
- grape tomatoes
- black beans
- olive oil
- garlic powder
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!
Don’t have fresh tomatoes? Use canned!
Swap the black beans for eggs, or add the eggs in for extra protein.
How to Make Vegan Breakfast Hash
This vegan sweet potato hash 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 make it anytime of day.
I like to cut all of my vegetables before doing anything else. I prefer to cut everything in a small dice shape (especially the sweet potatoes), so all of the veggies get equal flavor and it’s easy to fit a bunch on a forkful. You could even cut veggies the night before to save time in the morning!
Start by sauteing your olive oil in a large skillet. Next, you’ll add the garlic, diced sweet potato and onion.
Once those start warming up, add the other vegetables (pepper, tomatoes, zucchini), salt, pepper, paprika and garlic powder.
Stir them all and cook for about 15 minutes.
The potatoes will now start to become soft and tender.
Then, you’ll add in the black beans and kale, stirring until the kale becomes soft and starts to wilt.
Season with more salt, pepper and red pepper flakes, if desired.
You can also top with chopped basil, parsley or sage, if you’d like!
Other Notes About This Easy Veggie Hash:
- Adding the kale in last prevents it from wilting too much throughout the cooking process. However, if you prefer more wilting, add it in earlier or cook longer.
- When adding the kale in, you will have to layer it and mix with the other ingredients to ensure it cooks and mixes evenly.
- I suggest washing your black beans before adding them in (you save ~25% of the sodium this way).
- If you’re not looking for a vegan veggie hash, you can add butter, cheese, eggs, and/or other breakfast meats!
- Add more spices if you like extra flavor and spice.
I’ll also note that 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.
We love it for breakfast, brunch, or dinner!
How To Store Vegan Sweet Potato Hash
This sweet potato hash will last up to 3 days when stored in an airtight container in the fridge.
And if you have leftovers, consider saving any kale or veggies for a soup or broth.
- 2 tbsp olive oil
- 2 cloves garlic
- 1 medium sweet potato, diced
- ½ yellow onion, diced
- ½ red bell pepper, diced
- 1/2 cup grape tomatoes
- 1 medium zucchini, diced
- Salt and pepper, to taste
- 1/2 tsp paprika
- 3/4 garlic powder
- Red pepper flakes, optional
- 1 15-oz can black beans, drained and rinsed
- 3 cups kale
- Chopped parsley or parsley flakes for topping (optional)
- Heat the olive oil in a large, heavy skillet over medium-high heat.
- Add garlic, diced sweet potato and onion. Stir occasionally.
- Add pepper, tomatoes and zucchini, salt, pepper, paprika and garlic powder. Stir occasionally, under potatoes become soft and tender (about 15 minutes).
- Add black beans and kale in last and stir until the kale becomes soft and starts to wilt (2-3 minutes). You’ll really have to layer the kale with the other ingredients to have it cook evenly.
- Turn heat off and season with more salt, pepper and red pepper flakes, if desired.
- Let cool and serve!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 375mgCarbohydrates: 34gFiber: 11gSugar: 5gProtein: 11g
Did You Make This Recipe?
Tag @bucketlisttummy_rd on Instagram and hashtag it #BucketListTummy.
Want More Breakfast Recipes?
If you’re a lover of sweet potato breakfast recipes, this sweet potato oatmeal bake is a must make!
These 7 make ahead breakfast recipes are hits in the kitchen, too!
SAVE FOR LATER!
As an Amazon Affiliate, I may earn from qualifying purchases. I continue to reinvest in the blog with the small amount I do earn so this content can remain free to you. Thank you!