Looking for a savory plant-based breakfast without eggs? This vegan breakfast hash with sweet potatoes and Brussels sprouts is hearty and perfect for the colder months.
I’ll be honest – a healthy and satisfying plant-based breakfast can be hard to come by. If you’re forgoing eggs, it can often feel like all that’s left is toast. Of course, there are pancakes, waffles, and overnight oats, but if you’re like me and prefer savory in the morning, you have to get creative.
Veggie hash is one of my favorite recipe “templates” because you can throw pretty much whatever you have into a skillet, add some seasonings, and bam – you’ve got a complete meal. Although the vibe of this sweet potato hash is undoubtedly breakfast-y, I happily have it for lunch and dinner, too.
The base of this smoky vegan breakfast hash is sweet potatoes, Brussels sprouts, and black beans. I serve it with avocado toast, as well as plant-based yogurt, whose tanginess balances the sweetness of the sweet potato perfectly.
Key Ingredients + Substitutions
- Sweet Potato: Be sure to cut it into small pieces (about 1/2-inch), so they cook through quickly and evenly. (Feel free to substitute with carrots or parsnips, too.)
- Brussels Sprouts: The crunchy, slightly bitter sprouts work perfectly with the soft, sweet flesh of the potato.
- Black Beans: Feel free to sub with pinto or kidney beans, or even chickpeas.
- Yogurt: Cocojune is the richest, creamiest vegan yogurt I’ve tasted so far. I also like So Delicious (it’s super tangy).
Vegan Breakfast Hash Step-by-Step
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Cook the Sweet Potatoes
Cook the sweet potatoes in a skillet until they can be pierced with a knife, 6 to 8 minutes. Be sure to cover the pan with a lid during cooking to trap the steam, which expedites the cooking process.
Step 2: Add the Brussels Sprouts
Add the sliced Brussels and continue cooking uncovered until the vegetables are all nicely browned, stirring occasionally, about 6 minutes.
Step 3: Finish the Hash
Lastly, add the beans, scallions, and spices, and cook just until the beans are heated through, about 2 minutes more.
Step 4: Serve the Hash
Spread yogurt across the base of a flat bowl and top with the hash. Serve with avocado toast.
Make-Ahead Tips
If you’d like to meal prep this sweet potato hash, it will keep in the fridge for up to 4 days. Reheat the hash (in the microwave or on the stovetop) and assemble with the yogurt right before serving.
More Breakfast Ideas…
Let me know if you try this recipe! Give it a rating below and leave a comment, and tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Vegan Breakfast Hash
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–4 servings 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A satisfying, veg-packed savory breakfast without eggs.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium sweet potato, cut into 1/2-inch cubes
- 8 ounces Brussels sprouts, trimmed and thinly sliced lengthwise
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- One 15-ounce can black beans (or 1 1/2 cups home-cooked beans)
- 1 scallion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups plain vegan yogurt, for serving
- Avocado toast, for serving
Instructions
- Heat the oil in a large non-stick skillet over medium heat. Add the sweet potatoes and cover with a lid. Cook, stirring occasionally, until they can be pierced with a knife, 6 to 8 minutes.
- Add the Brussels sprouts, salt, and pepper. Continue cooking uncovered, stirring occasionally, until the Brussels are soft and all the vegetables are nicely browned, about 6 minutes.
- Meanwhile, drain the beans in a mesh strainer and rinse well under running water.
- To the skillet, add the beans, scallion, garlic, cumin, and paprika. Cook until the beans are heated through, about 2 minutes more.
- To serve, spread yogurt across the base of a flat bowl and top with the hash. Serve with avocado toast.
Nutrition
- Serving Size: 1/4 of the recipe (without toast)
- Calories: 345
- Fat: 8.6 g
- Carbohydrates: 55 g
- Fiber: 19.1 g
- Protein: 13.5 g
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