Sheet Pan Vegetarian Breakfast Hash
This Sheet Pan Vegetarian Breakfast Hash is SO EASY! Packed with sweet potatoes, black beans, and kale, it’s a hearty, nutritious way to start your day.
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.