Description
A vibrant and hearty skillet dish featuring roasted sweet potatoes combined with sautéed kale and onions. This savory sweet potato and kale hash is a nutritious, easy-to-make breakfast or side option that is perfect for meal prepping and suits vegan and gluten-free diets.
Ingredients
Vegetables
- 2 cups sweet potatoes, diced
- 2 cups kale, chopped
- 1 onion, sliced
Seasoning and Oil
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt & pepper, to taste
Instructions
- Roast or sauté the sweet potatoes: Preheat the oven to 400 °F (200 °C). Spread the diced sweet potatoes on a baking sheet and roast them for 20 minutes until tender and slightly caramelized. Alternatively, sauté the sweet potatoes in a skillet over medium heat with a bit of olive oil until softened.
- Add and cook onions and kale: Add the sliced onion to the skillet with the sweet potatoes. Cook until the onion becomes translucent, then stir in the chopped kale and cook until it wilts and is tender, about 2-3 minutes.
- Season and serve: Sprinkle garlic powder, salt, and pepper over the hash. Stir to combine and cook for an additional minute to meld the flavors. Serve hot, optionally topped with a fried egg for added protein.
Notes
- Great as a side dish or served topped with a fried egg for a complete breakfast.
- Can be easily meal prepped and refrigerated for up to 3 days.
- Use fresh kale for best texture and flavor; remove tough stems before chopping.
- Adjust seasoning to taste, adding herbs like thyme or smoked paprika for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
