Savory Sweet Potato Hash with Chickpeas and Kale
Looking for the perfect dish for your next brunch or breakfast? This savory sweet potato hash with chickpeas and kale is a fantastic choice that will leave you feeling satisfied and energized. It's a colorful, nutrient-packed meal that's easy to make and full of flavor.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups kale, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast the Sweet Potatoes: Roast the sweet potatoes in the oven for about 25-30 minutes, or until they are tender and slightly crispy, tossing halfway through.
- Sauté the Vegetables: In a large skillet over medium heat, add a bit of olive oil. Sauté the diced onion and minced garlic until the onion is translucent.
- Combine Ingredients: Add the roasted sweet potatoes and chickpeas to the skillet, stirring to combine. Cook for another 5 minutes to heat through.
- Add Kale: Stir in the chopped kale and cook until wilted, about 2-3 minutes. Adjust seasoning if needed.
- Serve: Serve hot, garnished with fresh parsley if desired.
Cook’s tips
- Spread the sweet potatoes in a single layer on the baking sheet to ensure even roasting and maximum crispiness.
- Toss the sweet potatoes halfway through roasting so they brown on all sides.
- Use a large skillet to avoid overcrowding, which can cause the vegetables to steam instead of sautéing.
- Add the kale at the end and cook just until wilted to retain its bright color and slight crunch.
Substitutions
- Use butternut squash or carrots instead of sweet potatoes.
- Swap kale for spinach or Swiss chard.
- Use canned cannellini beans instead of chickpeas.
- Replace paprika with smoked paprika for a smoky flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or oil to prevent drying out.
Frequently asked questions
Can I make this ahead of time?
Yes, you can roast the sweet potatoes and prep the vegetables in advance. Reheat the hash in a skillet when ready to serve.
Can I use frozen kale?
Yes, frozen kale works well. Thaw and squeeze out excess moisture before adding to the skillet.
Is this recipe vegan?
Yes, this recipe is naturally vegan and gluten-free.
How can I add more protein?
You can add a fried egg on top or stir in some cooked quinoa.
