Description
Stovetop hash made with sweet potatoes, onion, peppers, and two kinds of kale. Serve as a savory breakfast or side for brunch!
Ingredients
- 1 TBSP extra virgin olive oil
- 2–3 medium to large sweet potatoes, peeled and cubed
- ¼ tsp garlic powder
- 1/2 Cal-Organic yellow onion, diced
- 1/2 red bell pepper, diced
- ½ green bell pepper, diced
- 1 TBSP coconut aminos
- 1/2 bunch Cal-Organic green kale, shredded
- 1/2 bunch Cal-Organic lacinato kale, shredded
For serving
- ¼ cup Cal-Organic green onion, green parts only, sliced
- 1/4 cup Cal-Organic cilantro, shredded
- white sesame seeds, optional for serving
- sriracha, optional for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Once warm, add in the cubed sweet potato, cover them with a lid, and cook for about 10 minutes, stirring occasionally. Peeling the sweet potatoes is totally optional!
- Uncover the pan and add in the garlic powder, diced onion, diced peppers, and coconut aminos and stir to combine. Cook over medium-high heat for about 10-12 minutes or until the sweet potatoes are fork tender and starting to brown on the sides.
- In the last 5 minutes, add in the shredded kale and cover with the lid for 1-3 minutes to allow the kale to wilt completely. You want the kale the be vibrant green and soft, but not brown and overcooked!
- Serve warm topped with sliced green onion, cilantro, and optional sesame seeds and sriracha. Option to add your favorite protein of choice– tempeh, tofu, veggie sausages, etc.
- Store the leftovers in an airtight container in the fridge for 3-5 days and reheat before serving.
Notes
Recipe adapted from Simple Vegan Blog
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free