Go Back
To make this Vegan Sweet Potato Breakfast Hash, gather these simple ingredients: - 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, diced - 2 cups fresh baby spinach - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - ½ teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh avocado slices, for serving - Fresh cilantro, for garnish When measuring your ingredients, keep these tips in mind: - Use a standard measuring cup for the sweet potatoes and spinach. - Dice the peppers and onion evenly for even cooking. - Measure spices with a teaspoon to avoid overpowering flavors. - Adjust salt and pepper to your taste at the end of cooking. This breakfast hash is not only tasty but also packed with nutrients: - Sweet Potatoes: Rich in beta-carotene and fiber. - Bell Peppers: High in vitamins A and C for immune support. - Spinach: Offers iron and calcium for strong bones. - Olive Oil: Provides healthy fats and antioxidants. - Avocado: Loaded with heart-healthy fats and potassium. Enjoy this delicious and nutritious meal any time of the day! For the full recipe, check the detailed cooking instructions above. To make vegan sweet potato breakfast hash, gather all your ingredients first. You need sweet potatoes, bell peppers, onion, spinach, garlic, and spices. This dish cooks quickly, so prep is key. Dice your veggies to ensure even cooking. 1. Heat the Oil: Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Wait about one minute for it to get hot. 2. Cook the Sweet Potatoes: Add 2 medium, diced sweet potatoes to the skillet. Season them with salt, pepper, 1 teaspoon smoked paprika, 1 teaspoon cumin, and ½ teaspoon chili powder. Sauté for about 10 minutes. Stir occasionally, so they cook evenly and get a nice color. 3. Add the Vegetables: Toss in 1 small diced red onion and 1 diced red and green bell pepper. Cook for 5-7 minutes. Stir often until the veggies soften and smell good. 4. Infuse with Garlic: Now, add 2 minced garlic cloves. Cook for another minute, just until it's fragrant. Be careful, as garlic can burn quickly. 5. Incorporate Spinach: Gently fold in 2 cups of fresh baby spinach. Stir for about 2-3 minutes until the spinach wilts and blends in with the other veggies. 6. Taste and Adjust: Taste your hash. If needed, add more salt and pepper to enhance the flavors. 7. Serve and Garnish: Remove the skillet from heat. Serve the hash hot, adding fresh avocado slices on top. Finish with fresh cilantro for a lovely touch. - Prep Time: 10 minutes - Cook Time: 15 minutes - Total Time: 25 minutes This simple yet delicious vegan sweet potato breakfast hash is quick to make. You can find the full recipe for more details and notes. Enjoy your cooking! To boost the flavor of your vegan sweet potato breakfast hash, focus on spice. Use fresh spices like smoked paprika and cumin. These spices add warmth and depth. You can also add a splash of lime juice for a zesty kick. Fresh herbs like cilantro elevate the dish too. They bring brightness and freshness. Don’t forget to taste as you cook. Adjust the salt and pepper to your liking. This simple step makes a big difference. The cooking technique is key to making this dish shine. Start with high heat to get a nice sear on the sweet potatoes. This caramelization brings out their natural sweetness. Stirring often helps cook them evenly. When you add the garlic, keep a close eye. Garlic can burn quickly and turn bitter. Adding spinach at the end keeps it bright and vibrant. Cook just until it wilts. This ensures it retains its nutrients and color. A few common mistakes can ruin your hash. First, don’t overcrowd the pan. This can lead to steaming instead of sautéing. Give the sweet potatoes room to brown. Second, avoid using old spices. Fresh spices pack more flavor and aroma. Lastly, don’t skip the seasoning. Adding salt and pepper at each step builds layers of flavor. For a fun twist, try adding different vegetables or spices. Personalize the recipe to suit your taste. For the full recipe, check out the details provided. {{image_4}} You can boost your vegan sweet potato breakfast hash with extra protein. Good options include black beans, chickpeas, or tofu. For black beans, just rinse and drain one can. Add them with the veggies. If you use chickpeas, try roasted ones for crunch. For tofu, cut it into cubes and sauté until golden. This adds heartiness and keeps you full longer. Feel free to swap out veggies based on what you have. Zucchini, kale, or mushrooms work great. If you want a milder flavor, use yellow squash instead of bell peppers. For a richer taste, add sautéed mushrooms. You can also use frozen veggies if fresh ones aren't available. Just adjust the cooking time so they heat through. Spice can take your hash to the next level. If you like heat, consider adding diced jalapeños or a sprinkle of cayenne pepper. For warmth, try a dash of curry powder or turmeric. If you want a smoky flavor, smoked salt can work wonders. Experiment with spices to find your favorite combo. You can even mix in fresh herbs like parsley or basil for extra flavor. These variations can make your vegan sweet potato breakfast hash exciting each time you make it! For the full recipe, check out the detailed steps above. To keep your vegan sweet potato breakfast hash fresh, store it in an airtight container. Let it cool to room temperature first. This step prevents steam buildup, which can lead to soggy textures. Place your container in the fridge where it will last for up to three days. If you want to keep it longer, consider freezing it. When you're ready to enjoy your hash again, reheat it on the stove for best results. Use a skillet over medium heat. Add a splash of water or a drizzle of olive oil to keep it moist. Stir occasionally until heated through, which should take about 5 to 7 minutes. You can also use a microwave, but the texture may not be as good. Heat it in a microwave-safe dish for 2-3 minutes, stirring halfway. To freeze the hash, portion it into smaller containers. This makes it easier to reheat only what you need. Be sure to label each container with the date. The hash will stay good for about three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. This keeps the flavors intact and ensures a tasty meal! For the full recipe, check out the Vegan Sweet Potato Breakfast Hash 🥔. Yes, you can make this hash ahead of time. Prepare the hash, then let it cool. Store it in an airtight container in the fridge. It stays fresh for about three days. When you are ready to eat, just reheat it in a skillet. Add a splash of water to keep it moist. This makes breakfast quick and easy! This hash pairs well with many sides. Here are a few ideas: - Fresh fruit salad - Toast with avocado - A green salad with lemon dressing - Scrambled tofu or chickpea scramble These sides add freshness and balance to your meal. This recipe is already gluten-free! All the ingredients are safe for those with gluten issues. Just ensure your spices are gluten-free. Always check labels when buying pre-made items. Enjoy this dish without worry! You can find the Full Recipe for Vegan Sweet Potato Breakfast Hash above. This article covered the key elements of making a delicious hash. We explored the ingredients, cooking steps, and tips to enhance flavor. I shared ways to personalize your dish with proteins and veggies. You also learned about storage and reheating for optimal taste. Cooking should be fun and easy. Use these tips, try new variations, and enjoy every bite of your homemade dish.

Vegan Sweet Potato Breakfast Hash

Start your day with a delicious Vegan Sweet Potato Breakfast Hash that's both hearty and nutritious! Packed with colorful veggies like sweet potatoes, bell peppers, and fresh spinach, this dish is bursting with flavor and perfect for any breakfast table. In just 25 minutes, you can whip up a satisfying meal that's great for the whole family. Click to explore the full recipe and elevate your breakfast game today!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, diced

2 cups fresh baby spinach

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh avocado slices, for serving

Fresh cilantro, for garnish

Instructions
 

Heat the Oil: Begin by heating the olive oil in a large skillet over medium heat. Allow it to warm for a minute, ensuring it’s hot enough for cooking.

    Cook the Sweet Potatoes: Carefully add the diced sweet potatoes to the skillet. Season them generously with salt, pepper, smoked paprika, ground cumin, and chili powder. Sauté the sweet potatoes for about 10 minutes, stirring occasionally, until they become tender and develop a slight caramelization on the edges.

      Add the Vegetables: Next, incorporate the diced red onion, along with the red and green bell peppers. Continue to sauté for an additional 5-7 minutes, stirring frequently, until the vegetables are softened and release their delightful fragrance.

        Infuse with Garlic: Stir in the minced garlic and allow it to cook for an additional minute, just until it becomes aromatic—be careful not to let it burn.

          Incorporate Spinach: Gently fold in the fresh baby spinach, tossing everything together for about 2-3 minutes. Cook until the spinach wilts and mixes beautifully with the other ingredients, creating a colorful medley.

            Taste and Adjust: Taste the hash and adjust the seasoning, adding more salt and pepper as desired to bring out the flavors.

              Serve and Garnish: Remove the skillet from heat. Serve the hash hot on individual plates, topped generously with fresh avocado slices. Finish with a sprinkle of fresh cilantro for a vibrant touch.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

                  - Presentation Tips: For an attractive presentation, serve the hash in a shallow bowl, artfully arranging the avocado slices on top, and scatter cilantro leaves for a splash of green.