Sweet Potato Hash Protein Bowl
Published 6/20/2024
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Packed with tons of veggies and protein, this Sweet Potato Hash Protein Bowl will have you starting your day off right! Made all in one skillet, this bowl is perfect for meal prep or a quick and easy breakfast option.
We were obsessed with this sweet potato hash for SO long. But, oh my heart, this sweet potato hash protein bowl recipe has taken things to the next level! This delicious protein bowl started as a kitchen sink recipe, but all of the ingredients used pair so well together.
To make it, start off by making a homemade sweet potato hash. Then add in tons of other veggies and your favorite chicken sausage for a delicious and highly nutritious breakfast.
High Protein Breakfast Bowl Recipe – Key Ingredients
- Minced garlic: Garlic adds lots of depth of flavor to this dish.
- Sweet potato: Sweet potato is the main star in this recipe. It adds a touch of sweetness and lots of yummy nutrition.
- Veggies: Red pepper and yellow onion pair so well with the sweet potato and chicken sausage! They also add lots of good texture.
- Chicken sausages: Make sure you use precooked chicken sausages so you don’t have to cook them before adding them to the hash!
- Kale: A powerhouse green, kale adds even more nutrients and texture to this dish.
- Balsamic vinegar: A touch of balsamic vinegar adds a tangy and delicious flavor to the hash.
Want to add even more protein?
Add a fried egg or over medium egg to each serving of these protein bowls for an extra boost of protein. Simply crack an egg into the skillet and leave it sunnyside up until the whites are set and the yolk is still runny. Or, mix it up and scramble the eggs before adding them into the hash.
What can I use in place of chicken sausage?
You can swap out the chicken sausage for breakfast sausage, bacon, or even tofu for a vegetarian option. Or, simply leave it out altogether and add more veggies instead.
Make These On-the-Go High Protein Bowls!
Check this out: Roll up your finished high-protein breakfast bowls into a tortilla, and you’ve got yourself a delicious breakfast burrito! Take it a step further and wrap it in foil to enjoy on the go.
Short on time? Here’s a tip
If you would like to skip grating the sweet potatoes, you can cut them into small bite-size pieces.
In step 3, you will add the sweet potato pieces first and cook for 4-5 minutes to soften them a little before adding the onion, garlic, red pepper, and sausage.
How to Make Homemade Sweet Potato Hash Browns
For a more in-depth guide on how to make homemade sweet potato hash browns, check out our Sweet Potato Hash Browns recipe!
Made with only 5-ingredients, this delicious hash brown substitute will have these power bowls tasting even better. We even provide some variations if you want to add more spices to the mix or prefer more crunchy hash browns.
Storage Directions
These high protein breakfast bowls can be stored in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave or on the stovetop when ready to eat.
Sweet Potato Hash Protein Bowl
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 large sweet potato, peeled
- 1 red pepper, finely diced
- 1/2 yellow onion, finely diced
- 4 chicken sausages, precooked
- 4 cups kale, deboned
- salt and pepper, to taste (be generous!)
- 2 tablespoons balsamic vinegar
Instructions
- Place 1 tablespoon of olive oil in a nonstick skillet and heat over medium/high heat.
- Next, prepare your sweet potato hash browns by grating your sweet potato with a cheese grater. You’ll want to use a medium grate for this.
- Add in the sweet potato hash, onion, garlic, red pepper, and sliced chicken sausages to the skillet. Sauté for about 5-7 minutes or until onions become translucent.
- Add in kale and a tablespoon more of olive oil (or more if needed) and sauté until kale has wilted and reached desired texture. Season with salt and pepper and then add in 2 tablespoons of balsamic vinegar.
- Give your sweet potato hash one last toss and enjoy!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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10 minutes prep time? Really?
You may want to update recipe to say sweet potato, peeled and grated. I go straight to the recipe and don’t read the blogs usually so I had to go back through this when I realized something was missing with the sweet potato and saw it was to be grated.
I totally have to agree. There are often so many pictures and commentary on blogs when all I’m interested in is the recipe that this is a real surprise not to have this specified in the recipe itself. I hadn’t noticed actually until I read your comment and then went back and looked. Not in the ingredients list or in the instructions. Did you make this? What did you think? I might give it a try but I’ll write it on paper first . 🙂
Thanks for sharing this delicious recipe. Can’t wait to give it a shot.
Made this two nights ago after working a 12-hour shift at the hospital. So easy and delicious! I added in some Eastern European spice mix that really complimented the flavors of the veggies and sausage. Fiance loved it too and asked for the recipe to be part of our regular rotation. Took some of the leftovers to work the next day and my nurse coworkers all came by asking what smelled so good. I already have requests to bring it to our next work potluck 🙂 Thanks for another delicious, quick and healthy recipe!
Great recipe. Will give it a go soon. Great colourful photos too!
<3 Thanks Mark!
Hey Lee that’s so delicious recipe. I made it yesterday at my dinner, its finger licking recipe.
Oh my love thanks again for sharing this delicious recipe.
Hey so I’m a little confused do you pre cook the sweet potatoes then grate them or grate it raw
Grate them raw! So sorry for the confusion.
Great pics! looking delicious, i try it in my home. : )
Hi Lee Hersh, This is so cool. I will definitely try it in my home very soon.