Name: Roasted Sweet Potato & Kale Breakfast Hash Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian-inspired Fusion
Ingredients: 8 ounces extra-firm tofu (organic when possible); 2 small sweet potatoes (or 1 large, chopped into large bites with skin on, organic when possible); 1 red onion (skin and tops removed, sliced into wedges lengthwise); 1 large bundle kale (chopped, large stems removed, approximately 10 ounces or 283 g, organic when possible); 2 Tbsp fresh parsley (plus more for serving); 3 1/4 tsp tandoori masala spice (divided); 1 tsp coconut sugar; 1/2 tsp sea salt (divided); 1/2 tsp black pepper (divided); 1/8 tsp ground turmeric; 2 Tbsp melted coconut oil (divided); Hummus (store-bought or homemade, optional for serving); Hot sauce (such as Tapatio, optional for serving)

Jump to Recipe· 3.8 from 37 reviews

There is something truly magical about starting your day with warm, vibrant flavors that wake up your senses and nourish your body. This Roasted Sweet Potato & Kale Breakfast Hash Recipe is one of those dishes that feels like a comforting hug on a plate. With tender, caramelized sweet potatoes, earthy kale, and golden, spiced tofu, every forkful bursts with color, texture, and a medley of spices that make breakfast feel special. Whether you’re a longtime fan of savory morning meals or looking to shake up your routine with something hearty and wholesome, this hash will quickly become your new go-to.

Ingredients You’ll Need

The image shows a black baking tray filled with roasted vegetables on a white marbled surface. The tray contains one main layer of roasted sweet potato pieces which are orange with browned, crisp edges. Scattered among the potatoes are golden to dark brown roasted onion slices, which have a slightly translucent texture and caramelized edges. The vegetables appear well cooked and slightly shiny from oil. The tray occupies most of the image and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simplicity and the harmony of each ingredient. Every element plays a key role in crafting a dish that is colorful, flavorful, and satisfying—from the sweetness of caramelized potatoes to the peppery bite of kale and the warming spices that tie everything together.

Extra-firm tofu (8 ounces): Pressed and crumbled to add protein and absorb the bold spices perfectly.
Sweet potatoes (2 small or 1 large): Chopped with skins on for texture and that delicious natural sweetness.
Coconut oil (2 Tbsp): Divided for roasting and sautéing, it adds a subtle richness and helps caramelize the veggies.
Tandoori masala spice (3 1/4 tsp): Adds depth, warmth, and an exotic twist that makes this hash truly special.
Coconut sugar (1 tsp): Balances the spices with a touch of natural sweetness.
Sea salt and black pepper (1/2 tsp each): Essential for bringing every ingredient’s flavor to life.
Red onion (1 medium): Sliced into wedges to roast and caramelize alongside the sweet potatoes.
Fresh parsley (2 Tbsp, plus extra for serving): Brightens the dish and adds a fresh herby note.
Ground turmeric (1/8 tsp): Offers a gentle earthiness and gorgeous color to the tofu.
Kale (1 large bundle, ~10 ounces): Washed, chopped, and sautéed until tender but still vibrant and full of bite.
Hummus (optional): Adds creaminess and complements the spices beautifully.
Hot sauce (optional): Tapatio recommended for that perfect kick to finish the dish.

How to Make Roasted Sweet Potato & Kale Breakfast Hash Recipe

Step 1: Press the Tofu

Start by wrapping your tofu in a clean towel and placing something heavy on top, like a cast-iron skillet. This step presses out excess moisture, allowing the tofu to crisp up beautifully when cooked. While it presses, you’ll have time to prep your veggies—double win!

Step 2: Season and Roast Sweet Potatoes and Onions

In a large bowl, toss your sweet potatoes with half a tablespoon of coconut oil, one teaspoon of tandoori masala, coconut sugar, and a pinch of salt and pepper. In a separate bowl, toss the sliced onions with the remaining half tablespoon of oil, a quarter teaspoon of tandoori spice, and a pinch of salt and pepper. Spread both on a baking sheet and roast at 400 degrees F until the potatoes are tender and onions caramelized—about 25-35 minutes, flipping halfway.

Step 3: Crumble and Season Tofu

After pressing, crumble the tofu into small pieces using two forks. Mix it with fresh parsley, ground turmeric, salt, and pepper for a bright, earthy flavor. This tofu will soak up the spices beautifully during cooking.

Step 4: Sauté Tofu Until Golden

Heat a skillet over medium-high heat, add half a tablespoon of coconut oil, and toss in the tofu with one teaspoon of tandoori masala. Cook for five minutes, stirring occasionally, until the tofu is browned and slightly crispy. Remove and set aside once done.

Step 5: Wilt the Kale

Add the remaining coconut oil to the skillet and throw in the chopped kale. Season with salt, pepper, and one teaspoon of tandoori masala, mixing well. Sauté the kale until it softens and develops some golden edges, about 3-4 minutes.

Step 6: Combine and Warm Through

Push the kale to one side of the pan and add the tofu back in just to warm it through. Turn off the heat but keep the pan on the burner to maintain warmth.

Step 7: Plate and Serve

Divide the kale between two plates, top with the roasted sweet potatoes and onions, then mound the tofu on top. Sprinkle with fresh parsley for a burst of color and freshness. For an extra treat, add a spoonful of hummus and a dash of your favorite hot sauce.

How to Serve Roasted Sweet Potato & Kale Breakfast Hash Recipe

The dish shows a white plate filled with three main layers: the bottom layer has dark green cooked leafy vegetables, the middle layer has thick, round slices of slightly charred orange sweet potatoes, and the top layer is crumbled yellow tofu mixed with green herbs. There are several pieces of roasted red onion slices with a brownish edge scattered on the plate. Small fresh green herb leaves are sprinkled on top. A gold fork rests on the left side of the plate, and the plate is set on a white marbled texture with a piece of burlap fabric under it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the perfect garnish, adding brightness and herbal notes that balance the earthy and spicy flavors. For those who like a little heat, drizzling on some hot sauce like Tapatio brings a delightful kick that wakes up every bite. A dollop of creamy hummus serves as both a garnish and a flavor enhancer, making the dish feel decadent and satisfying.

Side Dishes

This breakfast hash stands strong on its own but pairs wonderfully with crusty bread, avocado slices, or a light side of fresh fruit to add a hint of sweetness. If you want to serve with eggs, scrambled or poached eggs fit beautifully, adding richness and even more protein. The versatility here lets you customize your plate to whatever you’re craving.

Creative Ways to Present

For a fun twist, serve this hash in individual cast-iron skillets or small baking dishes for a rustic look that keeps your meal warm longer. You can also turn it into a breakfast bowl layered with extra hummus or salsa on the side. If you’re meal prepping, pack it in glass containers with optional sides for easy grab-and-go mornings.

Make Ahead and Storage

Storing Leftovers

Leftover roasted sweet potato and kale breakfast hash stored properly in an airtight container will keep in the refrigerator for 2-3 days. The flavors meld beautifully overnight, making the next-day taste even better in some cases!

Freezing

This hash freezes well for up to one month. Portion into freezer-safe containers or bags, making sure it’s fully cooled before freezing. When you’re ready to eat, thaw overnight in the refrigerator for best results.

Reheating

Reheat leftovers gently either in a microwave or on a baking sheet in a 350-degree F oven for 15-20 minutes until warmed through. This helps the tofu stay crisp and the kale retain some texture without getting mushy.

FAQs

Can I substitute kale with another green?

Absolutely! Swiss chard, spinach, or even collard greens are fantastic substitutes. Just adjust cooking times for more delicate greens like spinach, which wilt faster.

Is this recipe vegan and gluten-free?

Yes, the entire Roasted Sweet Potato & Kale Breakfast Hash Recipe is both vegan and gluten-free, making it suitable for a variety of dietary needs.

Can I use fresh spices instead of pre-mixed tandoori masala?

While pre-mixed tandoori masala adds authentic flavor and convenience, you can make your own blend with spices like cumin, coriander, paprika, turmeric, and garam masala for a personalized touch.

What if I don’t have coconut sugar?

Brown sugar, maple syrup, or even a pinch of regular sugar can be used instead. The aim is to add a little sweetness to balance the spices and caramelize the potatoes nicely.

Can I prepare this recipe in advance for batch cooking?

Yes! The ingredients can be prepped in advance, and the hash stored in the fridge for quick reheating. It’s an excellent option for meal prep or busy weekday mornings.

Final Thoughts

This Roasted Sweet Potato & Kale Breakfast Hash Recipe is one of those joyous dishes that brings comfort, nutrition, and a delightful burst of flavor to your morning table. It’s simple yet satisfying, making it a perfect recipe to become part of your regular breakfast rotation. Trust me, once you try it, you’ll wonder how you ever started the day without it!