This Sweet Potato Hash recipe is a great main dish or side dish for your Tofu Scramble or in a breakfast burrito. The black beans and veggie sausage give it a little more flavor, texture and protein.
We really like the fat-free Gimme Lean Sausage from Lightlife, but it’s not available here in Cuenca, Ecuador so we used Vegan Chorizo Sausage that we bought from Fratello Vegan. Rene, the owner, makes his chorizo oil-free with black beans.
We had some extra kale a few weeks ago and thought it might go bad so we froze it. About 30 minutes before Amelia cooked this dish, she pulled it out of the freezer and let it warm up a bit. It worked perfectly in this dish. Kale is so durable that freezing doesn’t damage it. It has almost the same texture as fresh cooked kale, but maybe a tiny bit softer. This recipe is a great way to get some extra dark leafy greens in your diet.
Sweet potatoes are considered a super food by many because of their high fiber and vitamin content. In fact, this sweet potato hash recipe has 8 grams of fiber and 9 grams of protein, as well as 240% RDA of Vitamin A. Eating this dish for breakfast is a great way to start your day.
Pair it with some warm corn tortillas, salsa and avocado to make it even more amazing! Vitamin A is fat soluble, so eating this dish with avocado will help your body get at all those healthy phytonutrients.
This makes 4 servings as a side dish, but if you want to eat it as a main dish, it’s really only 2 servings.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.