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This sweet potato kale hash is an easy way to add vegetables to your breakfast! Ready in just 25 minutes and packed with veggies like red bell pepper, tomatoes, and zucchini, alongside black beans, this makes for a nourishing savory vegan breakfast idea.

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 vegan breakfast hash. Since they’re naturally sweet, we also include them in many sweet potato recipes for toddlers, too!

Even as a Registered Dietitian Nutritionist, I’m not often turning to kale for breakfast, but this sweet potato and kale hash breakfast recipe will change your mind about greens in the morning!

I love it as a postpartum freezer meal idea since it contains nourishing antioxidants for repair and recovery, fiber for digestion and regularity, and plant-based protein.

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The recipe is vegan as stated, but of course, but adding eggs is optional and can still fall within a colorful, vegetarian breakfast hash.

If you do want to keep it vegan, check out some of these other vegan breakfast meal prep ideas.

This vegan sweet potato hash is an all-around winner! With several 5-star ratings, Vikki says, “This recipe is in my rotation for a healthy, hearty and so delicious breakfast that is also easy and quick to make. I top it with an egg and it’s perfection!”

Ingredients For Sweet Potato Kale Hash

I know several readers want gluten-free sweet potato recipes, so this sweet potato breakfast skillet meets those needs!

You’ll need:

• sweet potato
• onion
• red bell pepper
• zucchini
• grape tomatoes
• kale, or choice of other greens
• black beans
• olive oil or avocado oil
• garlic
• paprika
• garlic powder

Modifications

This vegan sweet potato hash recipe is very forgiving. Want to add eggs? It’s a great vegetarian breakfast hash if so!

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.
• Try spinach instead of kale.
• Try summer squash or butternut squash.

You can change things up depending on the season. We love to serve this as a baby breakfast food because there is so much variety, nutrition, and all the food groups.

Plus, sweet potatoes for baby led weaning are one of my favorite first foods!

How to Make a Vegan Breakfast Hash

This sweet potato breakfast 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!

Chop your veggies

I like to cut all of my vegetables before doing anything else (this is always 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’re ready to make this sweet potato and kale hash. It works with so many of these make ahead breakfast recipes.

Easy tip: I prefer to cut everything in a small dice shape (especially the sweetpotatoes), so all of the veggies get an equal amount of flavor and cook evenly. This vegetable chopper saves so much time!

Saute your olive oil with sweetpotatoes, garlic and onion.

Saute your olive oil in a large skillet. Next, you’ll add the garlic, diced sweetpotato and onion.

Add remaining veggies and spices.

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 sweetpotatoes will start to become soft and tender. 

Add in black beans and kale

Lastly, 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 sweetpotatoes and veggies, and from mixing it with warm oil in the pan.

Then, you can season with more salt, pepper and red pepper flakes, if desired.

How To Store Vegan Sweet Potato Hash 

Vegan 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 when serving.

Or, load it up on a piece of hearty toast, like ciabatta or sourdough!

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. Such a great way to reduce food waste.

Easy Tips For Vegetarian Breakfast Hash 

Some of these tips help make this vegan savory breakfast hash quicker and tastier.

• 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 rainsing your black beans before adding them in (you save ~25% of the sodium this way), or you can buy low-sodium canned beans.
• Add butter, cheese, eggs, and/or other breakfast meats if you don’t want to keep it vegan.
• Add more spices if you like extra flavor and spice. Topping with herbs, like chopped basil, parsley or sage, adds an abundance of flavor. 

This sweet potato kale hash is one of our favorite healthy breakfast recipes with sweetpotatoes and I hope you enjoy it.

Other Make Ahead Breakfast Recipes

• Skillet breakfast scramble
• Mexican chorizo breakfast casserole
• Sweet potato eggplant breakfast hash
• Turkey Sausage Breakfast Casserole
• Sweet potato oatmeal bake

Servings 4 -6

Sweet Potato Breakfast Hash with Kale

Sarah Schlichter, MPH, RDN

This Sweet Potato Kale Hash recipe is an easy way to add veggies to your breakfast, and make the best vegan breakfast hash.

4.82 from 11 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients  

1x2x3x

• 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

Instructions 

1. Heat the olive oil in a large, heavy skillet over medium-high heat.
2. Add garlic, diced sweet potato and onion. Stir occasionally.
3. Add pepper, tomatoes and zucchini, salt, pepper, paprika and garlic powder. Stir occasionally, under potatoes become soft and tender (about 15 minutes).
4. 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.
5. Turn heat off and season with more salt, pepper and red pepper flakes, if desired.
6. Let cool and serve!
   

Notes

Vegan 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 when serving.

Equipment

AmazonBasics Pre-Seasoned Cast Iron Skillet Pan, 15 Inch

vegetarble chopper

Nutrition

Serving: 1Calories: 224kcalCarbohydrates: 34gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 375mgFiber: 11gSugar: 5g

Did you make this recipe?Let us know how it was!