Sweet Potato & Turmeric Breakfast Hash

A plant-based, veggie-filled hash, spiced just right. Add your favorite toppings and enjoy!

Course Breakfast, Brunch

Cuisine American

Diet Vegan, Vegetarian

Keyword breakfast hash, sweet potato, turmeric

Prep Time 10

Cook Time 10

Servings 2

Calories 198kcal

2 Tbsp water or vegetable broth
1/2 cup red onion, diced
2 tsp minced garlic or 2 garlic cloves, minced
1 large sweet potato, cut into 1/2 inch cubes or 2 small
1 large bell pepper (any color), diced
8-10 cherry tomatoes, halved
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp ground black pepper
salt to taste
2 Tbsp optional toppings: salsa, fresh parsley or cilantro, nutritional yeast, avocado optional

In an oven-safe skillet over medium-high heat, add 2 T of water or broth, diced onion, garlic and sweet potato. Sauté for 5 minutes. Add additional water or broth as needed to prevent sticking.
Add bell pepper, tomatoes, green onions, turmeric, paprika, cumin, black pepper and salt and stir. Cover and let cook for 3 minutes, or until all ingredients are soft. Add water or broth as needed.
Optional: For crispy texture, remove lid and broil on high in the oven for 1 minute. Turn off the oven and carefully remove skillet using a hot pad.
Serve warm, topped with salsa, fresh herbs, nutritional yeast or avocado.

For a more filling dish, add a can of rinsed black beans.