Whenever I have some leftover or random veggies on hand, my brain immediately goes one place: HASH. I’m an absolute sucker for sweet potatoes and have them most every day, but this is truly one of the best ways to enjoy them.
For this hearty hash, I used regular sweet potatoes, but I also love using Japanese or purple sweet potatoes when I’m looking to mix things up a bit. You really can’t go wrong!
And for those who love them as much as I do, check out my other sweet potato-packed recipes on the blog like:
- Greek Stuffed Sweet Potatoes with Crispy Chickpeas
- Sweet Potato Crust Quiche
- Homemade Flower Child Mother Earth Bowl
- Pantry Muffin Top Cookies
As for the other elements in this recipe that make it so delicious, you can get as creative as you like! I threw in some onion, bell pepper and kale for a bit of variety, texture and flavor. But feel free to utilize whatever you have on hand or love best – that’s the beauty of a hash!
From a health standpoint, this recipe has you covered. Red peppers are extremely high in vitamin A and C while kale provides tons of antioxidants and essential minerals. Sweet potatoes also offer a variety of nutrients, as well as fiber to promote a healthy gut. Plus, onions have impressive compounds seen to reduce inflammation, reduce cholesterol and more!
But not only does this one-pot dish have tons of great veggies, but it also serves as a complete meal with the protein of your choice! You can add your favorite chicken sausage, or make this recipe completely vegan with a plant-based version (I’ve been using this one from Lightlife). Completely up to you!
Top it all off with some cilantro for a bit of freshness and some sliced jalapeño for a little kick (always a must in my book), and you have the perfect, easy meal. Whip this up for your next weekend brunch or meal prep for the week.
Let me know if you give this baby a try!
- 2-4 chicken sausage links, sliced (depending on size)
- 1 large sweet potato, cut into small (about ½ inch) cubes
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 heaping cups of kale, torn
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- salt & pepper to taste
- cilantro, sliced jalapeños, salsa & avocado to serve
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