Sweet Potato & Kale Breakfast Hash

*Serves 2

If you like savory morning meals but crave just a little sweetness, then you’ll love this combination of kale and sweet potatoes with green apple thrown into the mix. Filled with veggies, fiber, and good complex carbs, this powerhouse breakfast is an energizing way to start the day. Top it with an egg if you prefer more protein, or sprinkle with pumpkin seeds for a vegan option. This is just one of the many amazing meal options that will be featured at The Microbiome Solution Workshop in January. Looking forward to a day long event filled with vibrant, delicious plant based foods and inspiring people – a truly life changing event!



1 tablespoon coconut oil

1 medium-large sweet potato, peeled and cut into 1⁄4-inch cubes

1⁄2 small red onion, finely chopped

1 small Granny Smith apple, peeled and cut into 1⁄2-inch cubes

1 clove garlic, finely chopped

1⁄4 teaspoon red pepper flakes

1 bunch dinosaur kale, stalks removed and sliced into thin ribbons

1 to 2 teaspoons olive oil

Sea salt to taste

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)



PLACE THE COCONUT OIL in a medium skillet and melt over medium heat. Add the sweet potato and onion and sauté for 10 to 12 minutes, until softened. Next, add the apple, garlic, and red pepper flakes and sauté for 2 to 3 minutes more. Toss the kale and olive oil into the mix and sauté for about 3 minutes, until the kale is gently wilted. Season with salt to taste. Sprinkle with rosemary before removing from the pan.

TIME SAVING TIP: Prepare the sweet potato the night before and cook the veggies and the apple in the morning. Toss in the sweet potato at the end to heat with all of the ingredients.


Recipe and photography by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).