Vegan Sweet Potato Hash
Brighten up your breakfast or brunch with this colorful and nutritious Vegan Sweet Potato Hash—a hearty plant-based twist on a classic favorite! Packed with caramelized sweet potatoes, sautéed bell peppers, tender kale, and a medley of warming spices like smoked paprika and cumin, this hash delivers bold flavors and vibrant colors in every bite. Ready in just 40 minutes, it’s both quick to prepare and incredibly versatile. Top it off with creamy avocado slices or a dash of hot sauce for extra flair. Perfect as a standalone meal or served as a savory side dish, this vegan sweet potato hash is a wholesome, crowd-pleasing option for any time of the day.
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 medium-sized yellow onion
- 1 large red bell pepper
- 1 small green bell pepper
- 3 medium garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons chili powder
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 2 cups kale
- 2 tablespoons fresh parsley
- 1 medium-sized avocado (optional, for topping)
- 1 tablespoon hot sauce (optional, for serving)
Instructions
Dice the sweet potatoes into small cubes (approximately 1/2 inch). Peel them first if desired.
Finely chop the onion, bell peppers, and garlic cloves. Remove the stems from the kale and roughly chop the leaves. Set all the prepped ingredients aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced sweet potatoes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they start to soften and develop a slight golden crust.
Stir in the onion, red bell pepper, and green bell pepper. Cook for an additional 5-7 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic, smoked paprika, ground cumin, chili powder, sea salt, and black pepper to the skillet. Stir well to coat the vegetables in the spices.
Fold in the chopped kale and cook for another 3-4 minutes, until the kale is wilted and vibrant green.
Taste and adjust the seasoning if needed. Remove the skillet from the heat.
Sprinkle fresh parsley over the hash and serve hot. Optionally, top with sliced avocado and a drizzle of hot sauce for extra flavor.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
