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To make this tasty Vegan Sweet Potato Breakfast Hash, you need: - 2 medium sweet potatoes, peeled and diced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, diced - 2 cups 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 This recipe serves four. Each serving has: - Calories: 240 - Protein: 4g - Fat: 11g - Carbohydrates: 34g - Fiber: 6g - Sugar: 4g These numbers make it a great option for a healthy meal. You can change this recipe to fit your taste. Here are some ideas: - Swap sweet potatoes for regular potatoes or butternut squash. - Use any color bell pepper you like. - Try red onion, yellow onion, or shallots instead. - Add more greens, like kale or Swiss chard. - Use different spices, such as curry powder or Italian herbs. Feel free to make this hash your own! For the complete recipe, check out the Full Recipe. Start by washing and peeling your sweet potatoes. Dicing them into small cubes makes cooking easier and faster. Aim for ½-inch pieces. This size helps them cook evenly. After cutting, place them in a bowl. Sprinkle some salt, pepper, smoked paprika, cumin, and chili powder over them. This blend brings out the sweet flavor. Heat two tablespoons of olive oil in a large skillet over medium heat. Once hot, add the seasoned sweet potatoes. Stir them every few minutes. Cook for about 10 minutes until they are tender and slightly caramelized. Next, add the diced red onion and both bell peppers. Cook for another 5-7 minutes. You want the veggies to soften and smell great. Finally, stir in two minced garlic cloves and let them cook for one minute. The aroma will be wonderful. Add two cups of baby spinach to the skillet. Toss everything together until the spinach wilts, which takes about 2-3 minutes. Taste your hash and adjust the seasoning if needed. Once done, remove it from the heat. Serve hot, topping with fresh avocado slices and garnishing with cilantro. This dish is vibrant, healthy, and packed with flavor. For the full recipe, check the details above! Start with a large skillet. It gives you room to cook evenly. Heat olive oil over medium heat. This temperature helps sweet potatoes cook well without burning. Add the sweet potatoes first. They take the longest to soften. Stir them often to avoid sticking. Cook for about 10 minutes until they caramelize. Next, add the onions and peppers. They will bring a nice sweetness to the dish. Cook until they soften, about 5 to 7 minutes. Finally, toss in the spinach and garlic. Cook just until the spinach wilts. This keeps the flavors fresh. To boost the flavor, season well. Use smoked paprika for a smoky taste. Ground cumin adds warmth and depth. Chili powder will give a nice kick. Don't forget to taste as you go. Adjust salt and pepper to your liking. Fresh herbs can also brighten the dish. Cilantro adds a lovely freshness when served. You can even sprinkle some lime juice for zest. Serve the hash hot right from the skillet. Top it with fresh avocado slices. They add creaminess and healthy fats. Garnish with cilantro for a pop of color. This dish is great on its own but pairs well with toast or tortillas. You can also serve it with a side of fruit for a balanced meal. Check out the Full Recipe for more ideas. Enjoy your vibrant and energizing breakfast! {{image_2}} You can boost your hash with protein. Tofu or tempeh works great. Start by pressing the tofu to remove water. Cut it into cubes. Sauté it in olive oil until golden. Add it to the skillet with the sweet potatoes. For tempeh, slice it thinly and cook it the same way. Both options add texture and flavor to your meal. Feel free to mix in other veggies. Zucchini, mushrooms, or kale are excellent choices. Dice them into small pieces for even cooking. Add them to the skillet along with the peppers and onions. This not only adds color but also boosts the nutrition of your hash. You can even use leftover veggies from the fridge! If you like heat, add more spices. Try using cayenne pepper or red pepper flakes. Start with a pinch and taste as you go. If you want a smoky flavor, add more smoked paprika. Adjust spices to fit your taste. This way, you create a unique dish each time. For the complete recipe, check out the Full Recipe. After you enjoy your Vegan Sweet Potato Breakfast Hash, store leftovers in an airtight container. Make sure to cool the hash to room temperature first. This helps keep it fresh longer. You can keep it in the fridge for up to four days. To reheat, place the hash in a skillet over medium heat. Stir it occasionally for even warming. You can also use a microwave. Heat it in a microwave-safe bowl for about two minutes. Stir halfway through to ensure it warms evenly. If you want to prepare meals in advance, freezing is a great option. Portion the hash into freezer-safe containers. Label them with the date. It can last for up to three months in the freezer. To use, thaw it overnight in the fridge. Then, reheat it as mentioned above. This way, you always have a healthy meal ready to go! Yes, you can prepare this hash ahead of time. Cook it fully, then let it cool. Store it in an airtight container in the fridge for up to four days. When you're ready to eat, just reheat it in a skillet or microwave. This makes breakfast easy on busy mornings. You can also make smaller portions to enjoy throughout the week. This hash is very versatile. You can serve it with fresh avocado slices on top. You can also add a side of toast or tortillas. For a protein boost, serve it with tofu or chickpeas. A sprinkle of hot sauce can add a nice kick. Pairing it with a fresh fruit salad brings a sweet balance too. Yes, this recipe is gluten-free. All the ingredients, like sweet potatoes and vegetables, do not contain gluten. If you pair the hash with gluten-free bread or tortillas, you stay within the gluten-free guidelines. Always check labels for any pre-packaged items to ensure they are gluten-free. Enjoy this tasty dish without worry! This blog post covers how to make a tasty Vegan Sweet Potato Breakfast Hash. We discussed ingredients, cooking steps, and ways to customize the dish. You learned about adding proteins and adjusting spice levels. I shared tips for cooking and serving this meal. Lastly, I explained how to store and reheat leftovers. Enjoy making this dish your own and share it with friends. Cooking should be fun and easy!

Vegan Sweet Potato Breakfast Hash

Start your day off right with this hearty Vegan Sweet Potato Breakfast Hash! Packed with nutritious ingredients like sweet potatoes, bell peppers, and spinach, this delicious dish is perfect for a satisfying morning meal. Ready in just 25 minutes, it's not only easy to make but also bursting with flavor. Dive into our recipe now and discover how to create a warm, satisfying breakfast that everyone will love! Click to explore the full recipe!
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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 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
 

Start by heating the olive oil in a large skillet over medium heat.

    Add the diced sweet potatoes to the skillet and season them with salt, pepper, smoked paprika, cumin, and chili powder. Sauté for about 10 minutes, stirring occasionally, until they are tender and slightly caramelized.

      Add the diced red onion and bell peppers to the skillet. Continue to cook for another 5-7 minutes, or until the vegetables are softened and fragrant.

        Stir in the minced garlic and cook for an additional minute until it's aromatic.

          Add the baby spinach to the skillet, tossing everything together until the spinach is wilted and combined with the other ingredients (about 2-3 minutes).

            Taste the hash and adjust the seasoning with more salt and pepper if needed.

              Remove from heat and serve hot, topped with fresh avocado slices and garnished with cilantro.

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