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Vegan Sweet Potato Kale Hash

This Sweet Potato Kale Hash recipe is an easy way to add veggies to breakfast and makes for a delicious vegan breakfast hash. With sauteed kale and sweet potato and veggies, this gluten free hash will be a morning favorite!

Sweet Potato Kale Hash in skillet on white countertop

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!

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 often turn to sweet potato quinoa breakfast scramble, which is a tasty vegetarian hash. 

This vegan breakfast hash with sweet potatoes complements it well, and it’s also a great postpartum freezer meal idea.

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.

For more vegan breakfast meal prep ideas, check out this post!

Vegan Sweet Potato Kale Hash Ingredients

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!

A vegan breakfast hash has never been so satisfying.

You’ll need:

  • sweet potato
  • onion
  • red bell pepper
  • zucchini
  • grape tomatoes
  • kale, or choice of greens
  • black beans
  • olive oil or avocado oil
  • garlic
  • paprika
  • garlic powder
Sweet potatoes, zucchini, red pepper and onions chopped on white cutting board

Modifications for Vegan Breakfast Hash

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 and all the food groups.

Plus, sweet potatoes for baby led weaning are always something I start with.

How to Make a Vegan Breakfast Hash

This sweet potato kale 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.

Saute your olive oil with sweet potatoes, garlic and onion.

Start by sauteing your olive oil in a large skillet. Next, you’ll add the garlic, diced sweet potato and onion.

Sauteed onions and sweet potatoes in cast iron skillet

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 sweet potatoes will start to become soft and tender. 

Sauteed onions, zucchini, tomatoes and sweet potatoes in cast iron skillet for vegan breakfast hash.

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 sweet potatoes and veggies, and fro mixing it with warm oil in the pan.

Veggie hash in skillet with raw kale on white countertop with striped napkin

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 toast – so satisfying.

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.

Vegan sweet potato kale hash with black beans in cast iron skillet

Easy Tips For Vegetarian Breakfast Hash 

Some of these tips help make this vegetarian 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 washing 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 sweet potatoes and I hope you enjoy it.

Or enjoy it for brunch or dinner, like an exciting Wednesday night dinner.

Vegan breakfast hash with sweet potatoes in blue serving bowl on white countertop with red striped napkin

Other Make Ahead Breakfast Recipes:

Sweet Potato Kale Hash in skillet on white countertop
Yield: 4-6

Sweet Potato Kale Hash

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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


  • 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)


  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!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 224Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 375mgCarbohydrates: 34gFiber: 11gSugar: 5gProtein: 11g

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  1. How do you recommend preparing this to freeze ahead of time and thaw later? Looking for some healthy and colorful postpartum food prep options and this looks so tasty! Thanks.

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