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Sweet Potato Breakfast Hash with Black Beans and Kale

Sweet Potato Breakfast Hash with Black Beans and Kale

  • Author: Eric
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Plant-Based

Description

Sweet Potato Breakfast Hash with Black Beans and Kale is a vibrant, comforting, and nutrient-packed morning meal that combines hearty sweet potatoes, protein-rich black beans, fresh kale, and smoked turkey bacon into one flavorful, plant-based dish. Bursting with color, texture, and wholesome ingredients, this easy-to-prepare hash is perfect for starting your day full of energy and warmth.

Ingredients

Scale

Vegetables and Beans

  • 2 medium sweet potatoes, peeled and diced into bite-size cubes
  • 1 cup finely chopped onion
  • 2 cups roughly chopped fresh kale, stems discarded
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed

Protein and Flavorings

  • 4 slices smoked turkey bacon, diced
  • 1 teaspoon ground cumin (natural)
  • 1 teaspoon paprika (natural)
  • 1/2 teaspoon chili powder (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon fresh lemon juice

Other Ingredients

  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Vegetables: Peel and dice the sweet potatoes into bite-size cubes. Finely chop the onion and roughly chop the kale, discarding the tough stems. Mince the garlic to create a fragrant base for the hash.
  2. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for about 3-4 minutes until softened and fragrant. This step builds a flavorful foundation for the hash.
  3. Cook the Sweet Potatoes and Smoked Turkey Bacon: Add the diced sweet potatoes and smoked turkey bacon pieces to the skillet. Sauté, stirring occasionally, until the sweet potatoes soften and caramelize lightly, about 10-12 minutes.
  4. Incorporate Black Beans and Spices: Add the drained and rinsed black beans to the skillet. Sprinkle cumin, paprika, chili powder, salt, and pepper evenly over the mixture. Stir well to combine, ensuring the spices infuse every bite.
  5. Add Kale and Vegetarian Worcestershire Sauce: Fold in the chopped kale and drizzle the vegetarian Worcestershire sauce (natural) over the hash. Cook just until the kale wilts but remains vibrantly green, approximately 2-3 minutes.
  6. Finish with Lemon Juice and Serve: Remove the skillet from heat and squeeze fresh lemon juice over the hash for a refreshing lift. Give the mixture a final stir and serve immediately while warm and satisfying.

Notes

  • Choose firm sweet potatoes to ensure they hold their shape and crisp up nicely when sautéed.
  • Pre-cook sweet potatoes in the microwave for a few minutes if short on time to reduce sautéing duration.
  • Use fresh kale for the best texture and flavor; avoid pre-packaged kale mixes that may wilt too easily.
  • Do not overcrowd the pan; cook in batches if necessary to allow proper browning and caramelization.
  • Adjust seasoning gradually, tasting as you go to ensure balanced and layered flavors.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 6g
  • Sodium: 420mg
  • Fat: 9g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 7.5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: sweet potato hash, breakfast hash, black beans, kale, plant-based breakfast, healthy breakfast, vegan breakfast, gluten free breakfast

Find it online: https://smartmealsguide.com/sweet-potato-breakfast-hash-with-black-beans-and-kale/