Egg-Free Sweet Potato Hash with Bell Peppers and Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A colorful sweet potato hash sautéed with bell peppers and fresh spinach, perfect for a Whole30 breakfast without eggs or nuts. This american-inspired whole30 (vegetarian) ready in about 28 minutes pairs olive oil, red bell pepper, diced, green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 3 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 3 tbsp olive oil
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 medium yellow onion, diced
• 2 cloves minced garlic
• 3 cups fresh spinach leaves
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 3 cups peeled and diced sweet potatoes and cook for 10 minutes, stirring occasionally until tender and edges start to caramelize.
2. Step 2: Add 1 medium diced yellow onion, 1 large diced red bell pepper, and 1 large diced green bell pepper. Sauté for 5 minutes until vegetables soften.
3. Step 3: Stir in 2 cloves minced garlic, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper; cook for 1 minute until fragrant.
4. Step 4: Add 3 cups fresh spinach and toss until wilted, about 2 minutes.
5. Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.