Kale and Sweet Potato Hash

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant and nutrient-packed hash that combines the antioxidant power of kale with the vitamin A in sweet potatoes. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs sweet potatoes, kale, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 2 medium sweet potatoes
• 1 bunch kale
• 1 red onion
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup apple cider vinegar

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Instructions

1. Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; set aside.
2. Step 2: Remove stems from 1 bunch kale and chop into 1-inch pieces. Dice 1 red onion and mince 3 garlic cloves.
3. Step 3: Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the sweet potato cubes and cook for 10 minutes, stirring occasionally, until golden and crisp around the edges.
4. Step 4: Add the diced red onion and minced garlic to the skillet, stirring for 2 minutes until fragrant. Stir in 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Add the chopped kale and 1/4 cup apple cider vinegar to the skillet, stirring until the kale wilts and the vinegar reduces by half, about 3 minutes until tender but still vibrant green.