Sweet Potato and Kale Pasta Agile Hash


PREP TIME 20 minutes

COOK TIME 19 minutes

TOTAL TIME 39 minutes

Nutrition Facts


Serving Size: 341g
Servings: 6

Calories: 340

Amount per Serving*% Daily Value
Total Fat9g12%
Saturated Fat2.5g13%
Trans Fat0g
Dietary Fiber9g32%
Total Sugar5g
Vitamin A 90%
Vitamin C 30%
Vitamin D 1mcg 6%
Calcium 116mg 8%
Iron 4mg 20%
Potassium 722mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Pasta Variety

Add plant-power to a cozy brunch with this Sweet Potato and Kale Pasta Agile Hash recipe showcasing ZENB Pasta Agile and soft sweet potato. This dish is low in fat and low in calories.


  • 6 large eggs
  • 2 teaspoons olive oil
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 2 cups Tuscan kale, ribs removed, coarsely chopped
  • 1 large red bell pepper, seeded and chopped
  • 12 ounces ZENB Pasta Agile made from 100% Yellow Peas, uncooked
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons crumbled feta



Heat large nonstick skillet sprayed with 100% olive oil spray on medium-high heat. Crack 3 eggs into skillet. Cook 2-3 minutes, until whites are set and yolks are runny. Repeat with remaining eggs. Transfer to clean plate; keep warm.


Wipe out same skillet with paper towel. Heat skillet with olive oil on medium heat. Add sweet potatoes. Cook 6-8 minutes, stirring frequently until golden-brown. Add kale and peppers; cook 2-3 minute until tender and wilted.


Stir in ZENB Pasta, broth and parsley; cover with lid. Cook 2 minutes, or until pasta is tender. Top each serving with a fried egg and sprinkle with feta cheese.

Tasty Tips

Substitute quartered baby red potatoes or yellow potatoes for the sweet potatoes.

Give this dish some Mexican-inspired flair by adding 2 teaspoons of chili powder to the skillet with the kale and peppers. Substitute cilantro for the parsley, and crumbled queso fresco for the feta cheese.

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