Spice up your morning with this delicious and nutritious vegan sweet potato hash
(Oprima aquí para la receta en Español)
Okay, so it technically is a breakfast meal but who says you can't have it for brunch, lunch, or even dinner? This recipe works for any meal of the day!
I’m not one to change my breakfast routine much. I like routine and eating pretty much the same thing every day is okay because it’s something I continue to enjoy. Sometimes I do feel adventurous to change it up a bit and that interest led me to discover this simple and delicious breakfast hash!
This dish was inspired by a Bed & Breakfast my husband and I stayed at for our first wedding anniversary, the Ann Bean Mansion in Stillwater, MN. The owners, Jeremy and Erin, were a delight to talk to and were so accommodating! We can’t rave about this B&B enough. I highly recommend it. Anyway, they accommodate us with a spectacular vegan breakfast that was so incredibly flavorful. The main dish was a potato and quinoa hash that inspired me to make my very own.
This dish is a powerhouse when it comes to nutrition. You have quinoa which is an amazing plant-protein grain, the wonderful kale known as a superfood, and sweet potato which is a delicious starchy vegetable.
Let’s focus on talking about sweet potatoes for today. We commonly recognize sweet potatoes as an excellent source of Vitamin A for good eye vision. While they do provide health benefits for good vision, it is the antioxidant beta-carotene that gives these beauties its orange color and then gets converted to Vitamin A (retinol) once in our body. Sweet potatoes are also a good source of dietary fiber, the majority coming from insoluble fiber. Insoluble fiber doesn’t get broken down as easily as soluble fiber does and promotes our digestive system to run smoothly.
There is always room for more sweet potatoes on our plates…even after the holidays. I know you will enjoy having this dish. It’s not only practical but delicious and so nutritious as well. Feel free to adjust the ingredients as well. Can’t find Lacinto/Tuscan kale at your grocery store? Try the common curly kale. It provides similar nutritional benefits without changing the overall flavor profile of the dish. Don’t have shallots at home? No problem, yellow onions work just as well in this recipe.
Have fun making the dish and more importantly, enjoy each and every bite!
Sweet Potato Quinoa Breakfast Hash
Serves: 3 - 5 servings
Total Time: 35 - 45 minutes
Ingredients
- 1 tablespoon canola oil
- ½ cup quinoa
- 1 large sweet potato, cut into bite sized pieces (about 1 ½ cups)
- ½ - 8oz box of mini bella mushrooms, thinly sliced (about 1 cup)
- 1 bundle of Tuscan Kale, roughly chopped (about 2 ½ heaping cups)
- 1 shallot, minced
- 2 garlic cloves, minced
- ½ teaspoon dry rubbed sage
- 1 teaspoon chili powder
- Salt & pepper, to taste
Directions
- In a medium sauce pan, cook quinoa with 1 cup of water according to package directions or for about 15 minutes. Set aside until ready to use (see step 6).
- In the meantime, prep and chop the vegetables.
- In a large skillet, heat canola oil and sauté shallot and garlic for about 2 minutes.
- Add sweet potatoes and cook for about 10 minutes or until sweet potatoes are tender.
- Add mushroom, sage, chili powder, salt & pepper to the mix. Combine well and cook for about 2 -3 minutes. Then add Tuscan kale and cook for another 2 minutes.
- Turn off heat and add the cooked quinoa. Combine well and adjust taste to preference with salt and/or pepper.
