Savory Sweet Potato Breakfast Bowl


This one's for everyone who messages me and says "How do you eat vegetables for breakfast?!?!"


I guess there was a time when I associated foods with certain times of the day. But why do we do that? Why are fruits and carbs breakfast foods, salads and sandwiches lunch foods and vegetables relegated to the dinner hour? Why don't we just eat any food at any time?


If breakfast foods can become uperwardly mobile and earn a spot as an extra special dinner dish (now know as "brinner") then why can't veggies make their own move and take over the am hour? I say, they can. And this savory, yet sweet breakfast bowl is a great place to start!


Bonus: It's easy to customize with whatever veggies you love or have on hand. You don't have to stick to our personal favorites.


Ingredients:

  • 1 medium sweet potato

  • 1/4 red onion, sliced thin

  • 1 clove of garlic, minced

  • 1 TBSP fresh fennel, diced or 1/4 tsp fennel seeds

  • 1/4 cup mushrooms

  • 1 handful of kale, washed and chopped

  • vegan butter

  • pink Himalayan sea salt

  • black pepper

  • rosemary

  • thyme

  • coconut aminos

  • red pepper flakes

Directions:

Preheat the oven to 400 degrees and cook your sweet potato for about 45 minutes. This can be done the night before or while the rest of your veggies are cooking. I put mine in before I start my workout and let it cook while I knock that off my to do list and then saute up the rest of my veggies.


While that's cooking, put about 1 tsp of vegan butter or olive oil in a saute pan and toss in your garlic and fennel. Cook for about 1-2 minutes. Throw in the red onion slices and sprinkle with salt and pepper. Cook for 3-5 minutes. Toss in your mushrooms and add about 2 tsps of coconut aminos and season to taste with rosemary, thyme, a little more salt and pepper and cook until mushrooms are browned...about 5 more minutes. Toss in your kale and finish cooking all the veggies until the kale is wilted.


Cut the sweet potato in 1/2 and squeeze the potato out of the skin into a bowl. Add 1 tsp of vegan butter, sprinkle with rosemary, thyme and red pepper flakes. Mix well.. Top with sautéed veggies and of course I add a drizzle of Cholula hot sauce.


* Also, for all of our plant-based friends who still struggle with that protein worry...potatoes, mushrooms and kale are all good sources of plant protein. You can also toss in some flax seeds, hemp hearts or nutritional yeast to up your intake a little more if you want the "peace of mind", but like we always say....if you're eating a good diversity of plants you shouldn't have to worry about this.


Looking for more ideas on upping your plant intake? Want to learn to enjoy more vegetables as a family? Download our Superfoods from A-Z ebook. A guide to making plant-based meals easy and accessible for kids, parents and picky eaters.

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