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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Can you use diced sweet potatoes instead of shredding them? Looking forward to making this.
Loved the idea of this meal but mine turned out less hash and more mush. What did I do wrong? It never crisped like you’d want. I made in a cast iron skillet, so there was a lot of sticking to the pan, the rest just cooked mushy. Still okay, and very healthy, but was pretty disappointed after the work of grating the potato. I wonder if I should try in the air fryer doe better crisp?
So, no, this recipe as it is will never crisp up, which is why it’s a potato hash and not hash browns. You would have to presoak your sweet potatoes in the balsamic vinegar and then spread them out on a sheet pan that you have angled to drain moisture away for a few hours at least. And even then, once you add in the kale, the moisture will be right back. It still tastes good without being a hash brown though, and I completely understand thinking it will crisp up.