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Roasted Sweet Potato & Kale Breakfast Hash Recipe

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3.8 from 37 reviews

A flavorful and nutritious roasted sweet potato and kale breakfast hash featuring crumbled tofu seasoned with tandoori masala and turmeric. This vibrant dish combines caramelized sweet potatoes, onions, sautéed kale, and spiced tofu for a wholesome morning meal that’s vegan, filling, and perfect for meal prep.

Ingredients

Vegetables & Tofu

  • 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)

Spices & Seasonings

  • 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

Oils & Extras

  • 2 Tbsp melted coconut oil (divided)
  • Hummus (store-bought or homemade, optional for serving)
  • Hot sauce (such as Tapatio, optional for serving)

Instructions

  1. Preheat and press tofu: Preheat your oven to 400°F (204°C). Wrap the tofu in a clean towel and place something heavy on top, like a cast-iron skillet, to press out excess moisture. This step improves tofu’s texture for cooking.
  2. Season sweet potatoes: In a bowl, toss the chopped sweet potatoes with 1/2 tablespoon of melted coconut oil, 1 teaspoon of tandoori masala spice, 1 teaspoon of coconut sugar, and a pinch of sea salt and black pepper. Coat evenly.
  3. Season onions: In another bowl, toss the sliced red onion wedges with 1/2 tablespoon of melted coconut oil, 1/4 teaspoon of tandoori masala spice, and a pinch each of salt and pepper. Ensure onions are well coated.
  4. Bake vegetables: Arrange the seasoned sweet potatoes and onions on a baking sheet in a single layer. Bake for 25-35 minutes, flipping once halfway through to ensure even cooking. They’re done when onions are caramelized and sweet potatoes are fork-tender. Remove from oven and set aside.
  5. Prepare tofu: While roasting the vegetables, crumble the pressed tofu into small pieces using two forks. In a bowl, season tofu with chopped fresh parsley, ground turmeric, and a generous pinch each of salt and pepper. Set aside.
  6. Sauté tofu: Heat a large skillet over medium-high heat. Add 1/2 tablespoon melted coconut oil, the seasoned tofu, and 1 teaspoon tandoori masala spice. Sauté for 5 minutes, stirring occasionally, until tofu is browned and slightly dry. Remove tofu from skillet and set aside.
  7. Sauté kale: Add the remaining 1/2 tablespoon of oil to the skillet and add chopped kale. Season with a pinch each of salt and pepper and 1 teaspoon tandoori masala spice. Toss to coat, then sauté for 3-4 minutes, stirring frequently, until kale is wilted and browned.
  8. Combine tofu and kale: Push the kale to one side of the skillet and return tofu to the pan to warm through. Turn off the heat but keep the skillet over the burner to maintain warmth.
  9. Assemble and serve: Divide the sautéed kale onto two (or three) plates. Top with the roasted sweet potatoes and onions, then the warm tofu. Garnish with additional chopped parsley. Add a spoonful of hummus and a dash of hot sauce for extra flavor, if desired.
  10. Storage: Best served fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat in the microwave or in a 350°F (174°C) oven for 15-20 minutes until warmed through.

Notes

  • Pressing tofu removes excess moisture to help it brown and develop better texture.
  • Keeping the sweet potato skin on adds nutrients and texture, but feel free to peel if preferred.
  • Tandoori masala spice blend can be found in most grocery stores or online; substitute with garam masala plus chili powder if unavailable.
  • Adjust seasoning and spice levels to taste, especially if serving to children or those sensitive to heat.
  • Leftovers reheat well in an oven or microwave; avoid adding hummus before storing as it’s best fresh.
  • This recipe is easily doubled or scaled; adjust ingredient quantities proportionally.

Find it online: https://justsosavory.com/roasted-sweet-potato-and-kale-breakfast-hash-recipe/