Description
A satisfying, veg-packed savory breakfast without eggs.
Ingredients
Scale
- 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
