A hearty breakfast hash made with roasted sweet potatoes, beans, kale, and cherry tomatoes, all cooked on one pan. This nutrient-dense dish offers a balance of protein, fiber, and vitamins for a filling start to your day.
Ingredients
- 10 oz (283 g) sweet potatoes peeled and diced in 3/4" (2-cm) cubes
- 1 tbsp (15 ml) olive oil divided
- 1 tsp garlic powder
- 1 tsp sweet paprika
- Salt
- 1 cup (170 g) cooked cannellini beans
- 8 cherry tomatoes
- 1 red onion chopped into eighths
- 2 cups (134 g) kale chopped
- 2 tbsp (15 g) nutritional yeast
- 2 tbsp (20 g) hemp seeds
- 2 servings Creamy Oil-Free Pesto optional
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the sweet potatoes with 1 teaspoon of olive oil plus the garlic powder, paprika and a pinch of salt. Spread into a single layer and bake for 10 minutes.
- Remove from the oven, toss the sweet potatoes again and add the cannellini beans, tomatoes and red onion. Drizzle with 1 teaspoon of the remaining olive oil. Bake for a further 10 minutes.
- Massage the kale with the remaining teaspoon of olive oil and the nutritional yeast.
- Remove the sweet potatoes from the oven and add the kale; return the pan to the oven and bake for a further 5 minutes.
- Adjust the salt, if needed, and top with the hemp seeds and pesto (if using).