# What You'll Need:
→ 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 (approximately 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, adjust to taste
11 - 1/4 teaspoon black pepper, adjust to taste
12 - Pinch of chili flakes (optional)
→ Garnish (Optional)
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon toasted pumpkin seeds
# Steps to Follow:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, for 10 minutes until they begin to soften and brown.
02 - Incorporate the diced red onion and red bell pepper into the skillet. Continue cooking for 5 minutes until the vegetables become tender.
03 - Stir in minced garlic, smoked paprika, ground cumin, salt, black pepper, and optional chili flakes. Cook for 1 minute until fragrant.
04 - Add the chopped kale, stirring continuously, and cook for 2 to 3 minutes until just wilted.
05 - Drizzle the maple syrup and remaining tablespoon of olive oil over the ingredients. Toss thoroughly and cook for an additional 2 to 3 minutes to allow the glaze to caramelize slightly.
06 - Taste the hash and adjust seasonings as desired. Remove from heat.
07 - Transfer the hash to a serving platter and garnish with fresh parsley and toasted pumpkin seeds if preferred. Serve immediately.
