I am a brunch lady, and although I have called this a Breakfast Veggie Hash, it is more about breaking a fast than the time of morning you eat it. This is an easy, yummy recipe (I think all the recipes I share are!) and can be prepared ahead of time to enjoy a nutritious meal during the week. It is a comfort meal, is hearty, nutritious and satisfying. Add in extra mushrooms and mix it up with different types of mushrooms. Mushrooms are a great source of essential nutrients. You can read about the health benefits of mushrooms here.
Serves 2
Prep time 15 minutes
Cook time 25 minutes
What you need
2 cups sweet potato chopped into small cubes
½ cup chopped asparagus
1 cup chopped kale
1 cup sliced mushrooms of your choice
¼ cup chopped red onion
1 red pepper sliced
150g black beans or cubed tempeh (or add in both!)
1 tablespoon dried Italian Seasoning mix
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 cloves of minced garlic
2 tablespoons coconut oil
1 avocado (optional)
2 spring onions (optional)
sea salt to taste
What to do
Bring a pot of water to the boil, add the sweet potato cubes and boil for 6 - 8 minutes. Drain the sweet potatoes and leave them on one side. In a frying pan, heat the coconut oil on medium heat. Add in the red onion and sauté until soft, then add in the garlic stirring for a minute. Mix in the dried Italian seasoning mix, turmeric and cumin spices. Once you have the aroma add in the mushrooms, red pepper, beans, tempeh and asparagus, and allow the vegetables and tempeh to sauté until they begin to soften and colour. Add in the sweet potato and allow to caramelise. Add in the kale. Once the kale is brilliant green, remove it from the heat. Add salt and pepper to taste.
Serve on a plate or bowl with a topping of avocado, crème fraiche and spring onion.
What is your go-to comfort breakfast? Let me know in the comments below.
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As always, remember your reasons, your health, your mission, and the people you love.
OM xx
📸 Svitlana
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