Sweet Potato and Kale Sheet Pan Hash

• 2 large sweet potatoes, peeled and diced
• 1 bunch kale, stems removed and leaves torn
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potatoes, red onion, olive oil, smoked paprika, thyme, salt, and pepper on a sheet pan.
3. 3 Roast for 20 minutes.
4. 4 Add kale and garlic to the pan, toss to combine, and return to oven for another 10 minutes.
5. 5 Remove from oven, squeeze lemon juice over the top, and sprinkle with parsley.
6. 6 Serve warm.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add chickpeas for extra heartiness.
• Include diced bell peppers for a pop of color and flavor.

Substitutions

• Substitute kale with spinach if desired.
• Use coconut oil in place of olive oil for a different flavor profile.

Pairings

• Serve with a tangy yogurt sauce.
• Pair with a simple arugula salad.

Nutrition

Tips

• For extra crispiness, give the pan a good shake halfway through roasting.
• Use lacinato kale for its sturdy texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Pair with a fried egg for added protein.
• Serve alongside avocado toast for a satisfying brunch.

FAQ