Sweet Potato & Kale Breakfast Hash

Forget sugary breakfasts that leave you crashing mid-morning... this Sweet Potato & Kale Breakfast Hash gives you lasting energy, steady blood sugar, and that feel-good fall comfort.

It’s the perfect make-ahead meal: roasted sweet potatoes, caramelized onions, and vibrant kale tossed with a touch of olive oil and warm spices. Top it with eggs or avocado, and you’ve got a balanced, hormone-supportive breakfast that tastes indulgent but works like medicine.

Ingredients (Serves 4)

• 2 medium sweet potatoes, peeled and diced

• 1 small red onion, chopped

• 2 cups chopped kale (stems removed)

• 1 red bell pepper, diced

• 2 tbsp olive oil or avocado oil

• 2 garlic cloves, minced

• ½ tsp smoked paprika

• ¼ tsp cinnamon

• Sea salt and pepper, to taste

• Optional: 4 eggs or avocado slices for serving

Instructions

1. Roast the potatoes: Preheat oven to 400 °F (200 °C). Toss diced sweet potatoes with 1 tbsp oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, flipping halfway through, until golden and tender.

2. Sauté the veggies: While the potatoes roast, heat the remaining 1 tbsp oil in a large skillet over medium heat. Add onion and bell pepper; cook 5 minutes until softened. Add garlic, smoked paprika, and cinnamon; stir 1 minute.

3. Add kale: Stir kale into the skillet and cook 2–3 minutes until wilted.

4. Combine: Add roasted sweet potatoes to the skillet and toss everything together. Taste and season with extra salt and pepper if needed.

5. Serve: Top each bowl with a fried or poached egg or sliced avocado for a vegan option.

Make-Ahead Tips

• Roast the sweet potatoes up to 3 days ahead, just reheat in a skillet before adding kale.

• Double the recipe for easy breakfasts all week.

• Turn leftovers into tacos or a power bowl with chicken or salmon.

Xo,

Dr Sheena