Roasted Sweet Potato & Kale Breakfast Hash
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Minimalist Baker · by Minimalist Baker★ 4.9 (33)

Roasted Sweet Potato & Kale Breakfast Hash

NUTRITION · PER SERVING45M COOK
CAL 35%·PRO 59%
CARBS 73G42% OF CAL
19G FIBER36G OTHER17G TOTAL SUGAR
FAT 37G47% OF CAL
12G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty plant-based breakfast hash with roasted sweet potatoes, kale, and tandoori-spiced tofu. Protein and fiber-rich, with a warm spice profile that wakes you up.

mainindianbowltofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 8 ounces extra-firm tofu ((organic when possible))
  • 2 small sweet potatoes ((or sub 1 large per 2 small // chopped into large bites, skin on // organic when possible))
  • 2 Tbsp melted coconut oil ((divided))
  • 3 1/4 tsp tandoori masala spice* ((divided))
  • 1 tsp coconut sugar
  • 1/2 tsp each sea salt + black pepper ((divided))
  • 1 red onion ((skin and tops removed // then sliced into wedges lengthwise // see photo))
  • 2 Tbsp fresh parsley ((plus more for serving))
  • 1/8 tsp ground turmeric
  • 1 large bundle kale ((chopped, large stems removed // ~10 ounces or 283 g per 1 large bundle // organic when possible))
  • Hummus (store bought or this recipe)
  • Hot sauce ((tapatio is my favorite!))
PREP
10M
SODIUM
725MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.