Description
Start your day with a vibrant and nourishing Sweet Potato Breakfast Hash with Black Beans and Kale, combining hearty roasted sweet potatoes, protein-packed black beans, fresh kale, and smoky turkey bacon for a flavorful and balanced meal. This colorful dish fuels your body with essential nutrients and delights your taste buds with a perfect balance of smoky, savory, and fresh notes in every bite.
Ingredients
Scale
Vegetables and Beans
- 2 medium firm sweet potatoes, peeled and diced into bite-sized cubes
- 1 cup cooked or canned black beans, drained and rinsed
- 2 cups fresh kale, roughly chopped
- 1 red bell pepper, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Protein and Flavor Enhancers
- 4 slices smoked turkey bacon, chopped
- Optional: 2 smoked turkey slices, chopped
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon olive oil, plus extra for roasting
- 1 pinch natural gelling agent
- Fresh herbs such as parsley or cilantro, chopped, for garnish
- Seasonings: 1 teaspoon smoked paprika, salt and black pepper to taste
Instructions
- Prep the Vegetables: Peel and dice sweet potatoes into bite-sized cubes for even roasting. Finely chop the onion, garlic, and red bell pepper. Roughly chop fresh kale and set all vegetables aside.
- Cook the Smoked Turkey Bacon and Smoked Turkey Slices: In a large skillet over medium heat, cook the chopped smoked turkey bacon until crisp and browned. Remove and set aside. Lightly brown the optional smoked turkey slices in the same skillet for additional smoky flavor, then remove and set aside.
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, black pepper, and smoked paprika. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized on the edges.
- Sauté the Aromatics and Kale: In the skillet used for the turkey bacon, add a little more olive oil if needed. Sauté the onion, garlic, and red bell pepper over medium heat until soft and fragrant. Stir in the kale and cook until wilted but still vibrant green.
- Combine all Ingredients: Add the roasted sweet potatoes, sautéed kale mixture, black beans, smoked turkey bacon, and smoked turkey slices (if using) into the skillet. Pour in the vegetarian Worcestershire sauce (natural), season with salt and pepper, and gently toss over medium heat to combine the flavors evenly.
- Final Touch and Serve: Sprinkle fresh herbs over the hash and optionally add a pinch of natural gelling agent to help the pieces hold together. Serve hot directly from the skillet for a warm, smoky, and vibrant breakfast experience.
Notes
- Choose firm sweet potatoes to help maintain shape during cooking.
- Do not overcrowd the pan when sautéing to prevent steaming and to ensure a nice sear.
- Use fresh, tender kale leaves to reduce bitterness and improve texture.
- Adjust seasoning gradually and taste throughout cooking for balanced flavor.
- Roast sweet potatoes and cook smoked turkey bacon in advance to save time on busy mornings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 25mg
Keywords: sweet potato breakfast hash, black beans, kale, smoked turkey bacon, healthy breakfast, gluten free