Sheet Pan Black Bean, Sweet Potato, & Kale Breakfast Hash
An easy, hearty breakfast that cooks up on a sheet pan (and makes perfect leftovers for later in the week)!
Ingredients
1medium sweet potatoabout 3/4 pound or 12 ounces, peeled and cut into 3/4-inch dice
1tablespoonolive oil
1/2teaspoononion powder
1/2teaspoongarlic powder
1/4teaspoonground cumin
1/8teaspoonsmoked paprika
1/2teaspoonsalt + more to taste
115-ounce can black beans, drained and rinsed
2cupsshredded curly kale
Freshly ground black pepper to taste
Suggested accompaniments:
Sliced avocado
Poached egg
Salsa
Instructions
Preheat oven to 400 degrees Fahrenheit and pull out a large rimmed sheet pan.
Place the cubed sweet potato on the sheet pan and drizzle the olive oil over the top. Sprinkle the onion powder, garlic powder, cumin, smoked paprika, and 1/2 teaspoon salt over the top. Toss with a wooden spoon or (easier) your hands to distribute the oil and spices. Try to give each piece of sweet potato as much space as possible.
Bake until tender and beginning to brown, 15-20 minutes, tossing once halfway through. Remove from oven and add the beans and kale to the pan. Toss with a wooden spoon to mix everything together. Place in oven for another 5 minutes until the beans are warmed through and the kale has wilted.
Remove from oven. Taste and add additional salt and pepper if desired. Serve with avocado, salsa, and/or a poached egg if desired.
Notes
Vegetarian option (if you're a vegetarian who eats eggs):