Sweet Potato Breakfast Hash with Kale
This Sweet Potato Kale Hash recipe is an easy way to add veggies to your breakfast, and make the best vegan breakfast hash.
Ingredients
- 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
- 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!
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.
Nutrition
Serving: 1Calories: 224kcalCarbohydrates: 34gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 375mgFiber: 11gSugar: 5g
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