Almond-Free Breakfast Sweet Potato Hash with Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant breakfast hash featuring sweet potatoes and fresh spinach, free of nuts and eggs, seasoned for a warming and nourishing start to the day. This American-inspired Whole30 recipe (vegetarian), ready in about 30 minutes, combines sweet potatoes, olive oil, yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 3 minutes until translucent.
  2. Step 2: Add 2 medium peeled and diced sweet potatoes along with 1 medium diced red bell pepper to the skillet. Season with 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  3. Step 3: Cover the skillet and cook for 15 minutes, stirring every 5 minutes, until the sweet potatoes are tender and lightly browned.
  4. Step 4: Add 2 minced garlic cloves and 3 cups fresh spinach to the skillet. Cook, stirring frequently, for 2-3 minutes until the spinach is wilted and garlic is fragrant.
  5. Step 5: Adjust seasoning if needed and serve warm for a satisfying, nut-free breakfast.

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