Vegan Sweet Potato Hash

Transform your breakfast or brunch with this vibrant and nutritious Vegan Sweet Potato Hash! Packed with tender golden cubes of sweet potato, colorful bell peppers, and protein-rich kale, this one-pan dish is seasoned to perfection with smoky paprika, earthy cumin, and a touch of chili powder for a flavorful kick. Ready in just 40 minutes, it’s a hearty, plant-based recipe that’s not only gluten-free but also incredibly versatile—perfect as a standalone meal or paired with your favorite toppings like creamy avocado and spicy hot sauce. Ideal for meal prepping or a quick, wholesome weeknight dinner, this comforting hash proves healthy eating doesn’t have to skimp on bold, satisfying flavors.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Dice the sweet potatoes into small cubes (approximately 1/2 inch). Peel them first if desired.

Step 2

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.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Fold in the chopped kale and cook for another 3-4 minutes, until the kale is wilted and vibrant green.

Step 8

Taste and adjust the seasoning if needed. Remove the skillet from the heat.

Step 9

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

Serving size	(874.3g)

Amount per serving	% Daily Value*
Calories	891.2

Total Fat 51.4g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 1719.0mg	0%
Total Carbohydrate 99.2g	0%
Dietary Fiber 27.7g	0%
Total Sugars 25.2g
Protein 13.8g	0%

Vitamin D 0IU	0%
Calcium 338.4mg	0%
Iron 7.7mg	0%
Potassium 1787.1mg	0%

*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.

Source of Calories

Fat: 50.6%

Protein: 6.0%

Carbs: 43.4%