# Components:
→ Vegetables
01 - 2 large sweet potatoes, peeled and diced (approximately 21 oz)
02 - 1 medium red onion, diced
03 - 2 cups kale leaves, stems removed, chopped (about 2.8 oz)
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
→ Glaze & Seasoning
06 - 3 tablespoons pure maple syrup
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper, or to taste
12 - Pinch of chili flakes (optional)
→ Garnish (Optional)
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon toasted pumpkin seeds
# Directions:
01 - Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10 minutes until they begin to soften and brown.
02 - Incorporate the diced onion and red bell pepper. Continue cooking for 5 minutes until the vegetables are tender.
03 - Mix in minced garlic, smoked paprika, ground cumin, salt, black pepper, and optional chili flakes. Sauté for 1 minute until fragrant.
04 - Stir in chopped kale leaves and cook for 2 to 3 minutes, stirring constantly, until just wilted.
05 - Drizzle with the remaining 1 tablespoon olive oil and maple syrup. Toss thoroughly and cook for an additional 2 to 3 minutes to allow the glaze to caramelize slightly.
06 - Taste and adjust seasoning if necessary. Remove from heat.
07 - Transfer the hash to a serving dish. Optionally, garnish with fresh parsley and toasted pumpkin seeds. Serve immediately.
