Vegan sweet potato breakfast hash
Sweet, savory, healthy and filling vegan sweet potato breakfast hash. Avocado mixed with black salt makes this taste like there is a fried egg on top. Eat as is, or serve in a breakfast taco or burrito
Servings: 2
Calories: 514kcal
Ingredients
- 2 tablespoon olive or coconut oil
- 1 large sweet potato - diced I kept the skin on, but feel free to peel it
- ½ onion - sliced or diced
- 3 cloves garlic - minced
- ½ red bell pepper - diced
- 4 mushrooms - sliced
- 2 vegan breakfast sausages - roughly chopped up
- ⅓ cup black beans - drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt
- pepper to taste
- Handful of fresh or frozen spinach
- 1 ripe avocado
- 1 tablespoon lemon or lime juice
- ½ teaspoon black salt
Instructions
- Add oil to a pan and set to medium heat
- Add the diced sweet potatoes, smoked paprika, salt, chili powder, black pepper, and mushrooms
- Cook until potatoes are fork tender. Stir occasionally. Should take 15-20 minutes. Cover the potatoes with a lid to speed up the process. You may also want to add a splash of water after 10 minutes to steam the potatoes.
- Once the potatoes are mostly cooked through, add the bell pepper, spinach, black beans, garlic and vegan breakfast sausage. Cook until peppers are slightly tender and spinach is wilted - about 5-8 minutes
- Turn off heat
- In a small bowl, mash a ripe avocado and add a splash of lime juice and the ½ teaspoon of black salt. The black salt makes the avocado taste like a fried egg- I'm not kidding.
- Dollop the avocado on top of the hash and top with whatever you'd like: vegan sour cream, hot sauce, cilantro, lettuce, salsa or more lime juice.
- You can also put this in taco shells and have a breakfast taco
Video
Notes
The mashed avocado with the lime juice and black salt makes the avocado taste like a fried egg on top of the hash. It's pretty incredible.
Covering the sweet potatoes helps them to cook faster. You may need to add more oil to the pan, just watch it while it cooks.
I add a splash of water to the sweet potatoes after 10 minutes, and this helps the potatoes to steam and cook all the way through, but it may leave them a little mushy, so be careful.
This could also be a great filling for a breakfast taco or burrito
Nutrition
Calories: 514kcal | Carbohydrates: 58g | Protein: 10g | Fat: 30g | Saturated Fat: 4g | Sodium: 1293mg | Potassium: 1464mg | Fiber: 17g | Sugar: 11g | Vitamin A: 25988IU | Vitamin C: 59mg | Calcium: 95mg | Iron: 3mg