Ingredients
Scale
- 1 large sweet potato, cubed
- Salt and pepper to taste
- 1–2 tablespoon olive oil
- 1 1/4 teaspoon minced garlic
- 1/2 a small yellow onion, diced
- 1 cup zucchini, chopped
- 2 cups kale, roughly chopped
- 1 red bell pepper, de-seeded and chopped
- 1/2 cup mushrooms, sliced
- 1 can red kidney beans
- 1/2 teaspoon paprika
- Pinch of chili flakes
- Optional toppings: salsa and avocado slices
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with tin foil
- Drizzle tin foil with 1 tablespoon olive oil and place cubed sweet potatoes down in a single layer
- Sprinkle potatoes with salt and pepper to taste, then toss to combine spreading back out into a single layer
- Roast for 20-25 minutes or until just browned, flipping halfway through
- Meanwhile, heat remaining tablespoon of olive oil over medium heat in an oven-safe pan
- Add garlic and onion, sautéing until fragrant and onions are soft (about 1-2 minutes)
- Add pepper and mushrooms cooking until just soft, about 2 minutes
- Add kale, zucchini, paprika and chili flakes cooking another 2-3 minutes
- Finally, add kidney beans and roasted sweet potatoes, toss to combine and place the entire pan in the oven for 10 minutes
- Serve with optional toppings of salsa and sliced avocado
Keywords: breakfast, vegan, hash, quick, easy
