Are you ready to elevate your brunch game with a dish that’s as vibrant as it is delicious? Meet the Vegan Sweet Potato Kale Hash—a colorful medley of flavors that will have your taste buds dancing! Packed with nutrient-rich ingredients, this hearty hash is not just a feast for the eyes but also a wholesome meal that can be enjoyed any time of the day. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is a must-try. Dive into the world of savory sweet potatoes, fresh kale, and aromatic spices that come together in a delightful harmony. Your kitchen is about to become the hottest spot in town!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 bunch kale, chopped
- 1 red bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables: peel and dice sweet potatoes into 1/2-inch cubes, chop kale into bite-sized pieces, dice red bell pepper, finely chop onion, and mince garlic cloves.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil shimmers and becomes fragrant.
- Add diced sweet potatoes to the skillet, spreading them in a single layer to ensure even cooking and maximum caramelization. Season with salt and pepper.
- Cook sweet potatoes for 8-10 minutes, stirring occasionally, until they develop golden-brown edges and become tender, with a slight crispness.
- Add chopped onions and red bell peppers to the skillet, sautéing for 3-4 minutes until the onions become translucent and slightly softened.
- Introduce minced garlic and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Add chopped kale to the skillet, stirring to integrate with other vegetables. Cook for 4-5 minutes until kale wilts and becomes bright green and tender.
- Taste and adjust seasoning with additional salt and pepper as needed. Ensure all vegetables are cooked to desired tenderness.
- Remove from heat and serve immediately, garnishing with optional herbs like fresh parsley or green onions if desired.
Tips
- Prep Ahead: To save time, peel and dice the sweet potatoes and chop the kale, bell pepper, and onion ahead of time. Store them in the fridge until you're ready to cook.
- Use a Cast-Iron Skillet: For the best caramelization, use a cast-iron skillet. It retains heat well and gives your sweet potatoes that perfect crispy edge.
- Don’t Rush the Cooking: Allow the sweet potatoes to cook undisturbed for a few minutes before stirring. This helps them develop a nice golden-brown crust.
- Add Extra Flavor: Feel free to add spices like smoked paprika or cayenne pepper for an extra kick. A splash of lemon juice at the end can also brighten up the dish.
- Customize Your Veggies: This recipe is versatile! Swap out the kale for spinach or add in other veggies like zucchini or mushrooms based on what you have on hand.
- Serve with a Side: Pair your hash with avocado slices or a dollop of vegan sour cream for added creaminess and flavor.
- Leftover Magic: Store any leftovers in an airtight container in the fridge. This hash reheats beautifully and makes for a quick breakfast or lunch option!
Nutrition Facts
Calories: 242kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
