Sweet Potato Hash
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.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time | Passive Time |
| 1 hour | 45 minutes |
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This sweet potato hash recipe is delicious and nutritious. It has 8 grams of fiber and 9 grams of protein, as well as 240% RDA of Vitamin A.
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- 2 medium sweet potatoes baked and cubed, about 2 cups
- 1/2 cup vegetable broth
- 1 cup black beans drained and rinsed
- 4 oz Lightlife Gimme Lean Veggie Sausage crumbled
- 1 small onion chopped, about 1/2 cup
- 1 tbsp garlic minched
- 1 cup kale chopped
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- Cook the sweet potatoes in a pressure cooker or boil them on the stove in the skin. Once fork tender, remove from heat and let cool about 15 minutes.
- Assemble your ingredients.
- Peel and cube the sweet potatoes. Chop the onion and kale. Mince the garlic. Drain and rinse the black beans.
- Heat the vegetable broth in a skillet over medium heat.
- Add the onion and garlic and steam fry covered until semi-translucent.
- Add the veggie sausage and break it apart with a spatula. Cook covered until browned.
- Add the sweet potato, black beans, kale, salt, turmeric and black pepper.
- Stir to mix well. Add more vegetable broth if needed. Cook covered until heated through. About 5 to 10 minutes.
- Serve with a corn tortilla, avocado and salsa to make it even more filling and delicious.
Serving size is about 2/3 cup as a main dish.
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