*This post is sponsored by Discover Great Veg*

A delicious and comforting meal that’s also good for you! A versatile dish that you can enjoy for breakfast or as a side with lunch/dinner. It’s such an easy and tasty way to get lots of veggie goodness into your meals!

I always prefer using sweet potato to regular potatoes in general, but especially recipes like this. It just adds so much more flavour and it’s also better for you! Kale and sweet potato are the perfect match – when the kale cooks it absorbs all the lovely spices and balances out the sweetness of the potatoes perfectly.  

I’m teaming up again with Discover Great Veg to provide you with inspiration on new and exciting ways to Go Green and include spinach, and cavolo nero in your daily diet. The aim to create healthier recipes that anyone can make using easy to find ingredients, with green leafy veg at the core.

Spinach, kale, cavolo nero are must-have ingredients for summer dishes, due to their great taste, versatility and nutrition benefits! Today I’m using kale – a nutrient powerhouse that’s so easy to incorporate into so many different dishes without it overpowering and taking over the flavours. Kale is a lot heartier compared to some other leafy veg, so I think it works amazingly well in dishes like this as it adds more texture and gives it more of a bite, especially when coupled with the softness of the sweet potato and beans.    

Here’s a little more information about kale and its benefits:

  • Portion for portion, superfood kale is hard to beat when it comes to the number of nutrients it contains.  Kale is an excellent source of vitamin A (which helps maintain skin, vision and the immune system) and vitamin K (which supports bone health). Kale is also a source of calcium, an excellent source of folate (a form of the B vitamin folic acid which supports the immune system and healthy blood formation) and rich in lutein (the anti-oxidant which helps keep the eyes healthy)
  • Add kale to salads, stir fries, vegetable chillis, tagines, curries and more!
  • To find out more tasty ways and reasons to ‘Go Green’ this summer, visit discovergreatveg.co.uk

If you like this recipe, make sure you also check out these spinach patties served with a chilli lemon spaghetti and these cavolo nero sausage rolls.

Kale Sweet Potato Hash

Serves 4


1 large sweet potato, peeled and cubed (around 300g)
1 tbsp olive oil
2 garlic cloves, crushed
1 (400g) can kidney beans
60ml (4 tbsp) water
100g kale
2 tbsp tomato puree
Juice of 2 lime
2 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp coriander
1 tsp chilli powder
Salt & pepper to taste


Preheat oven to 220C/200C fan/425F.
Arrange the sweet potato cubes onto a baking tray. Sprinkle with salt & pepper and drizzle with a little bit of olive oil. Give it a quick toss, then bake for 25-30 minutes until soft.
Heat 1 tbsp olive oil in a pan, then add garlic and cook for 1 minute.
Add the beans, kale, water, tomato puree and lime juice and cook for another few minutes until the kale starts to wilt.
Add the paprika, oregano, cumin, coriander and chilli powder and season to taste with salt & pepper.
Add the cooked potatoes and give everything a quick toss, then cover and cook on a low heat for 7-10 minutes until heated through.
Serve hot with sour cream, fresh coriander and avocado. Enjoy!