Kale & Sweet Potato Hash
This is one of my favorite weekend breakfasts, with baked sweet potatoes, beans, kale and juicy tomatoes that explode in your mouth. It tastes great on its own, but when topped with our creamy pesto, it reaches a whole new level. It’s largely hands-off and uses minimal dishes, since everything cooks on a single pan. The main ingredient, sweet potato, is rich in vitamin A, essential for eye health and immune support. With a combination of complex carbohydrates, beans, omega-3s and greens, this breakfast truly offers a complete nutritious meal that will leave your taste buds and microbiome rejoicing!
Serves2
Ingredients
- 10 ounces (283 g) sweet potatoes, peeled and diced in 3/4" (2-cm) cubes
- 1 tablespoon (15 ml) olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- Salt
- 1 cup (170 g) cooked cannellini beans
- 8 cherry tomatoes
- 1 red onion, chopped into eighths
- 2 cups (134 g) kale, chopped
- 2 tablespoons (15 g) nutritional yeast
- 2 tablespoons (20 g) hemp seeds
- 2 servings Creamy Oil-Free Pesto (optional)
INSTRUCTIONS
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Preheat the oven to 400°F (200°C).
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On a baking sheet, toss the sweet potatoes with 1 teaspoon of olive oil plus the garlic powder, paprika and a pinch of salt. Spread into a single layer and bake for 10 minutes.
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Remove from the oven, toss the sweet potatoes again and add the cannellini beans, tomatoes and red onion. Drizzle with 1 teaspoon of the remaining olive oil. Bake for a further 10 minutes.
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Massage the kale with the remaining teaspoon of olive oil and the nutritional yeast.
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Remove the sweet potatoes from the oven and add the kale; return the pan to the oven and bake for a further 5 minutes.
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Adjust the salt, if needed, and top with the hemp seeds and pesto (if using).
Credit:
Reprinted with permission from The Ultimate Plant-Based Cookbook by Sarah Cobacho. Page Street Publishing Co. 2024. Photo creds: Cameron Crawley.
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