Sweet potatoes and kale breakfast
This Sweet Potatoes and Kale Breakfast is a nutritious hash featuring sweet potatoes, apples, and kale, seasoned with spices like cinnamon and turmeric. It's a wholesome start to your day, cooked quickly in one skillet for ease.
Cook time 15 min
Prep time 5 min
Ingredients:
2 sweet potatos1 dash salt
1 dash black pepper
1 tsp cinnamon
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sage
1/2 tsp turmeric powder
2 tbsp coconut oil
1 apple
3 cups kale
2 tbsp water
This Paleo loaded breakfast hash is a nutritious, delicious, and wholesome meal to start your day off right. Packed with sweet potatoes, apples, and kale, this recipe combines a fantastic mix of flavors and textures, delivering a satisfying breakfast option that adheres to Paleo dietary guidelines.
Instructions:
- Peel and dice the sweet potatoes into small cubes for even cooking.
- In a bowl, combine the diced sweet potatoes with salt, black pepper, cinnamon, onion powder, garlic powder, sage, and turmeric powder. Mix until the sweet potatoes are evenly coated with the spices.
- Heat 1 tablespoon of coconut oil in a large skillet or frying pan over medium heat.
- Add the seasoned sweet potatoes to the skillet.
- Cook the sweet potatoes, stirring occasionally, for about 10-12 minutes or until they start to become tender and slightly crispy on the edges.
- While the sweet potatoes are cooking, core and dice the apple into small pieces.
- Once the sweet potatoes are partially cooked, add the diced apple to the skillet.
- Stir gently to combine with the sweet potatoes.
- Cook for an additional 5 minutes or until the apple pieces start to soften.
- Wash and chop the kale into bite-sized pieces.
- Add the chopped kale to the skillet.
- Pour in the 2 tablespoons of water to help steam and soften the kale.
- Stir everything together and cook for another 3-4 minutes until the kale is wilted and tender.
- Taste the hash and adjust the seasoning if needed, adding more salt or pepper to your preference.
- Once everything is cooked to your liking, remove the skillet from heat.
- Serve the breakfast hash warm, either on its own or with your favorite paleo-friendly accompaniments.
With the combination of sweet potatoes, apples, and kale, this breakfast hash offers a healthy and mouth-watering start to your day. This dish not only fulfills your nutritional needs but also provides a delightful taste experience. Enjoy the fusion of these wholesome ingredients any morning, and energize your day the Paleo way!
Sweet potatoes and kale breakfast FAQ:
Cook the sweet potatoes in the skillet for about 10-12 minutes until they are tender and slightly crispy on the edges.
Yes, you can substitute kale with other greens like spinach or Swiss chard. Adjust cooking time accordingly, as these greens wilt faster than kale.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
A large skillet or frying pan is ideal for this recipe, preferably around 10-12 inches in diameter, to allow even cooking of all ingredients.
The sweet potatoes are done when they are tender and can be pierced easily with a fork, achieving a slight crispiness on the edges.
Cooking Tips:
- Prep all your ingredients before you start cooking to ensure a smooth and easy cooking process.
- Dice the sweet potatoes and apples into evenly sized pieces for uniform cooking.
- Massage the kale with a bit of olive oil before adding it to the mix to enhance its tenderness and flavor.
- Feel free to adjust the amount of spices according to your taste preference.
- For added protein, consider topping the hash with a fried or poached egg.
- Store any leftovers in an airtight container in the fridge for up to 3 days and reheat gently over the stove.
Nutrition Facts
5 ServingsCalories 130kcal
Protein 2.19g
Carbohydrates 18g
Fiber 4.47g
Sugar 6g
Fat 6g
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