If you’re on the lookout for a delicious and nutritious breakfast option that’s as easy as it is satisfying, look no further than this Sheet Pan Vegetarian Breakfast Hash. Packed with hearty sweet potatoes, protein-rich black beans, and vibrant kale, this dish has everything you need to kickstart your day. Plus, it all cooks together on one pan, which means fewer dishes and more time to enjoy your meal. Whether you’re feeding a crowd or just meal-prepping for the week, this recipe is a game changer!
Why This Recipe Works
This Sheet Pan Vegetarian Breakfast Hash is not only easy to prepare, but it also brings together comforting flavors and textures. The sweet potatoes roast to caramelized perfection, while the spices add depth and warmth. The addition of black beans boosts the protein content, making this meal filling enough to carry you through the morning. And let’s not forget about the kale—this leafy green adds a pop of color and a nutritious punch. Topped with a poached egg and creamy avocado, you’ll have a balanced breakfast that’s as beautiful as it is delicious.
The Essentials
- 1 medium sweet potato (about 3/4 pound or 12 ounces): Sweet potatoes are naturally sweet and packed with vitamins.
- 1 tablespoon olive oil: Helps to crisp and brown the vegetables while adding healthy fats.
- Spices: Onion powder, garlic powder, ground cumin, and smoked paprika bring an incredible depth of flavor.
- 1 can (15-ounce) black beans: A great source of protein and fiber, adding heartiness to the dish.
- 2 cups shredded curly kale: Nutrient-dense and adds a nice texture.
- Salt and pepper: Essential for seasoning and enhancing the flavors.
- Sliced avocado: Creamy and nutritious, perfect for topping.
- Poached egg: Adds richness and protein, making the dish more filling.
- Salsa: A fresh and zesty addition that brings everything together.
What’s in the Gear List
- Sheet pan: Ideal for roasting all the ingredients in one go.
- Mixing bowl: For tossing the sweet potatoes and spices together.
- Spatula: Helps to flip and stir the ingredients for even cooking.
- Measuring spoons: For accurate measurements of spices and oil.
- Pot or pan for poaching eggs: To perfectly poach your eggs for topping.
Directions: Sheet Pan Vegetarian Breakfast Hash
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the sweet potatoes until they are tender and caramelized.
Step 2: Prepare the Sweet Potatoes
Peel and dice the medium sweet potato into 3/4-inch cubes. In a mixing bowl, toss the diced sweet potatoes with olive oil, onion powder, garlic powder, ground cumin, smoked paprika, and salt.
Step 3: Spread on the Sheet Pan
Spread the seasoned sweet potatoes evenly on a sheet pan. Make sure they are in a single layer for even roasting.
Step 4: Roast the Sweet Potatoes
Place the sheet pan in the preheated oven and roast for about 20 minutes. Toss halfway through to ensure even cooking.
Step 5: Add Black Beans and Kale
After 20 minutes, remove the pan from the oven. Add the drained and rinsed black beans and the shredded kale to the sheet pan. Toss everything together and return it to the oven for an additional 10-15 minutes, or until the kale is wilted and the sweet potatoes are fork-tender.
Step 6: Prepare the Eggs
While the hash is roasting, poach your eggs. You can do this in a pot of simmering water for about 3-4 minutes, or until the whites are set but the yolks remain runny.
Step 7: Serve and Garnish
Remove the sheet pan from the oven. Season with freshly ground black pepper and additional salt if desired. Serve the hash warm, topped with sliced avocado, a poached egg, and your favorite salsa.
Nutrition-Minded Tweaks
- For a lower-carb option, substitute sweet potatoes with cauliflower florets.
- To add more fiber, consider adding bell peppers or zucchini to the mix.
- For a spicy kick, add red pepper flakes or diced jalapeños.
- Use a variety of beans, such as kidney or pinto beans, for different flavors and textures.
Problems & Prevention
- Sweet potatoes not cooking through: Make sure they are cut evenly and not overcrowded on the sheet pan.
- Kale becoming overly crispy: If you notice the kale is getting too crispy, you can add it to the sheet pan later in the cooking process.
- Eggs not poaching right: Ensure the water is at a gentle simmer, not a rolling boil, for perfect poached eggs.
- Hash sticking to the pan: Use parchment paper or a silicone mat on your sheet pan to prevent sticking.
Make Ahead Like a Pro
If you’d like to prepare this Sheet Pan Vegetarian Breakfast Hash ahead of time, consider these tips:
- Chop the sweet potatoes and store them in an airtight container in the refrigerator for up to 2 days.
- Cook the entire hash and store it in the fridge for up to 4 days. Reheat in the oven or microwave.
- Poach the eggs in advance and store them in a bowl of cold water in the refrigerator. Reheat in hot water before serving.
- Assemble the dish with toppings right before serving for the freshest flavors.
Ask & Learn
Can I use other vegetables in this hash?
Absolutely! Feel free to add bell peppers, zucchini, or even some roasted mushrooms for variation.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a great choice for those with gluten sensitivities.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Can I freeze this breakfast hash?
Yes, you can freeze the cooked hash for up to 2 months. Thaw it in the refrigerator before reheating.
Weekend Projects
Next Steps
Now that you’ve mastered this Sheet Pan Vegetarian Breakfast Hash, it’s time to get creative! Play around with different vegetables, spices, and toppings. This dish is versatile and forgiving, making it perfect for experimenting in the kitchen. Whether it’s a laid-back Sunday brunch or a quick weekday breakfast, this hash is sure to delight your taste buds and fuel your day.
Embrace the joy of cooking and the delightful combination of flavors that this Sheet Pan Vegetarian Breakfast Hash brings. Enjoy the simplicity, savor each bite, and share this delicious meal with family and friends. Happy cooking!
Sheet Pan Vegetarian Breakfast Hash
Equipment
- Sheet Pan
- Mixing Bowl
- Spatula
- Measuring Spoons
- Pot or pan for poaching eggs
Ingredients
- 1 medium sweet potato about 3/4 pound or 12 ounces
- 1 tablespoon olive oil
- onion powder to taste
- garlic powder to taste
- ground cumin to taste
- smoked paprika to taste
- 1 can (15-ounce) black beans drained and rinsed
- 2 cups shredded curly kale
- salt to taste
- black pepper freshly ground, to taste
- sliced avocado for topping
- 2 poached eggs for topping
- salsa for serving
Instructions
Directions
- Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the sweet potatoes until they are tender and caramelized.
- Peel and dice the medium sweet potato into 3/4-inch cubes. In a mixing bowl, toss the diced sweet potatoes with olive oil, onion powder, garlic powder, ground cumin, smoked paprika, and salt.
- Spread the seasoned sweet potatoes evenly on a sheet pan. Make sure they are in a single layer for even roasting.
- Place the sheet pan in the preheated oven and roast for about 20 minutes. Toss halfway through to ensure even cooking.
- After 20 minutes, remove the pan from the oven. Add the drained and rinsed black beans and the shredded kale to the sheet pan. Toss everything together and return it to the oven for an additional 10-15 minutes, or until the kale is wilted and the sweet potatoes are fork-tender.
- While the hash is roasting, poach your eggs. You can do this in a pot of simmering water for about 3-4 minutes, or until the whites are set but the yolks remain runny.
- Remove the sheet pan from the oven. Season with freshly ground black pepper and additional salt if desired. Serve the hash warm, topped with sliced avocado, a poached egg, and your favorite salsa.
Notes
- Substitute sweet potatoes with cauliflower florets for a lower-carb option.
- Add bell peppers or zucchini to increase fiber and add variety.
- Use parchment paper or a silicone mat on the sheet pan to prevent sticking.
- Poach eggs carefully in simmering water to get perfect runny yolks.
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat before serving.
