Kale Sweet Potato Hash by Nadia's Healthy Kitchen

PREP: 5 Minutes
COOK: 40-45 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

243 kcals Energy
27g Carbohydrate
7.2g Protein
7.2g (of which Sugar)
9g Fat
9.5g Fibre
1.3g (of which Saturated Fat)
0.8g Salt


1 large sweet potato, peeled and cubed (around 300g)

2 tbsp olive oil 

2 garlic cloves, crushed

1 (400g) can kidney beans

60ml (4 tbsp) water

100g kale

2 tbsp tomato puree

Juice of 2 lime

2 tsp paprika

1 tsp oregano

1 tsp cumin

1 tsp coriander

1 tsp chilli powder

Salt & pepper to taste


1. Preheat oven to 220C/200C fan/425F.

2. Arrange the sweet potato cubes onto a baking tray. Sprinkle with salt & pepper and drizzle with a little bit of olive oil. Give it a quick toss, then bake for 25-30 minutes until soft.

3. Heat 1 tbsp olive oil in a pan, then add garlic and cook for 1 minute.

4. Add the beans, kale, water, tomato puree and lemon juice and cook for another few minutes until the kale starts to wilt.

5. Add the paprika, oregano, cumin, coriander and chilli powder and season to taste with salt & pepper.

6. Add the cooked potatoes and give everything a quick toss, then cover and cook on a low heat for 7-10 minutes until heated through.

7. Serve hot with sour cream, fresh coriander and avocado. Enjoy!

Share this recipe