Roasted Sweet Potato and Kale Breakfast Hash
A hearty breakfast hash with roasted sweet potatoes, red onion, kale, and tandoori masala-spiced tofu! A protein- and fiber-packed plant-based meal.
A hearty breakfast hash with roasted sweet potatoes, red onion, kale, and tandoori masala-spiced tofu! A protein- and fiber-packed plant-based meal.
- 1 tsp coconut sugar
- 8 ounces extra-firm tofu ((organic when possible))
- 2 small sweet potatoes ((or sub 1 large per 2 small // ch skin on // organic when possible))
- 2 tbsp melted coconut oil ((divided))
- 3 1/4 tsp tandoori masala spice ((divided))
- 1/2 tsp each sea salt + black pepper ((divided))
- 1 red onion ((skin and tops removed // then sliced i
- 2 tbsp fresh parsley ((plus more for serving))
- 1/8 tsp ground turmeric
- 1 large bundle kale ((chopped large stems removed // ~10 ounces or 283 g per 1 large bundle //
- hummus (store bought or this recipe)
- hot sauce ((tapatio is my favorite!))
- Carbohydrate 0.044639375 g
- Cholesterol 0 mg
- Fat 0.0067925 g
- Fiber 0.0145062502622604 g
- Protein 0.005383125 g
- Saturated Fat 0.002145 g
- Serving Size 1 1 Serving (113g)
- Sodium 0.026125 mg
- Sugar 0.0301331247377396 g
- Trans Fat 0.0020075 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400 degrees F (204 C), and wrap tofu in a clean towel and set something heavy on top (such as a cast-iron skillet) to press out excess moisture.
- Season sweet potatoes with 1/2 Tbsp oil, 1 tsp tandoori masala spice, coconut sugar, and a pinch each salt and pepper. Toss to coat.
- Season onion with 1/2 Tbsp oil, 1/4 tsp tandoori spice, and a pinch each salt and pepper. Toss to coat.
- Bake onions and potatoes for a total of 25-35 minutes, flipping once near the halfway point.
- Remove from oven and set aside.
- While vegetables are roasting, place pressed tofu in a bowl and use two forks to crumble into small pieces. Season with fresh parsley, turmeric, and a pinch each salt and pepper. Set aside.
- Once the potatoes and onions are almost done cooking, heat a large skillet over medium-high heat. Add 1/2 Tbsp oil, tofu, and 1 tsp tandoori masala spice. Sauté for 5 minutes, stirring occasionally.
- Remove from skillet and set aside.
- Add remaining 1/2 Tbsp oil to the skillet and add kale. Season with salt, pepper, and 1 tsp tandoori masala spice. Sauté for 3-4 minutes.
- Push kale to one side of the pan and add tofu back in to warm. Turn off heat.
- Divide the kale between serving plates, top with roasted sweet potatoes and onion, then tofu. Sprinkle with parsley and enjoy.
- For extra flavor, season with hot sauce and serve with hummus (optional).
- Leftovers keep covered in the refrigerator for 2-3 days. Reheat in the microwave or oven.
My Favorite Plant-Powered Breakfast: Roasted Sweet Potato and Kale Hash
Mornings are my favorite time of day. The house is quiet, the sun is just starting to peek through the curtains, and the smell of coffee is brewing. But before I even think about that first cup, I need a breakfast that fuels me for the day. Forget sugary cereals and greasy bacon – my go-to breakfast is a hearty, flavorful, and completely plant-based roasted sweet potato and kale hash.
This recipe isn’t just delicious; it’s packed with nutrients. The sweet potatoes provide complex carbohydrates for sustained energy, the kale is bursting with vitamins and antioxidants, and the spiced tofu adds a satisfying protein punch. It's a complete breakfast that keeps me feeling full and energized until lunchtime. The beautiful thing about this recipe is its versatility. I often adjust it based on what I have on hand – sometimes I add other roasted vegetables like broccoli or Brussels sprouts, or I swap the tandoori spice for something else entirely, like smoked paprika or chili powder. The key is to experiment and find what flavor combinations you love the most. This recipe is a testament to the fact that healthy eating doesn't have to be boring. In fact, it can be downright exciting!
I love how this hash brings together the sweetness of the roasted sweet potatoes with the earthy notes of the kale and the subtle spice of the tandoori masala. The tofu, pressed to remove excess moisture, crisps up beautifully in the pan, adding a wonderful textural contrast to the tender potatoes and slightly wilted kale. And the best part? It’s incredibly easy to make. Most of the cooking time is hands-off, while the sweet potatoes and onions roast in the oven. I can usually whip up this hash in under an hour, which is a huge bonus on busy weekday mornings.
The beauty of this recipe lies in its simplicity and adaptability. The ingredient list is short and straightforward, making it perfect for those who prefer a quick and easy meal without sacrificing flavor or nutrition. Feel free to get creative with your additions – a sprinkle of toasted nuts, seeds, or a drizzle of your favorite hot sauce can elevate the dish to new heights. And don't hesitate to play with the spices; experimenting with different flavor profiles can lead to exciting culinary discoveries.
This recipe is not only a delightful breakfast, but also a perfect brunch dish to impress your friends and family. It’s colourful, flavorful, and undeniably satisfying. Imagine serving it on a crisp autumn morning, the aroma filling your kitchen with warmth and inviting everyone to the table. It’s more than just a meal; it’s an experience.
I often find myself making a larger batch on the weekend and storing the leftovers for a quick and easy grab-and-go breakfast during the week. Simply reheat a portion in the microwave or oven, and you’re good to go! It’s a great way to ensure I start each day with a nutritious and delicious meal, without the hassle of preparing it from scratch every morning. The secret to a perfect weekday morning? Preparation! And this hash is the perfect example of that.
Whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a delicious and healthy breakfast, this roasted sweet potato and kale hash is a must-try. It’s a recipe that I've made countless times, and each time it brings me back to those peaceful mornings, the smell of roasting vegetables, and the satisfaction of a nourishing start to the day. The vibrant colors, the delicious flavors, and the ease of preparation have made it a staple in my kitchen, and I hope it will become a staple in yours too.
So next time you're looking for a breakfast that's both healthy and delicious, give this roasted sweet potato and kale hash a try. You won’t be disappointed. It’s the perfect way to start your day, fueled by wholesome ingredients and ready to conquer anything that comes your way. And remember, the best part of this recipe is its adaptability. Feel free to experiment, to make it your own, and to discover your own personal variation of this hearty and delightful breakfast.
