Sweet Potato Hash (Vegan)
Looking for a delicious, one-pan breakfast that delights vegans and non-vegans alike? Give this sweet potato hash a try! It's our household favorite.
Ingredients
- 2 medium sweet potatoes diced
- 8 oz portobello mushrooms sliced
- 1 red onion sliced
- 1 green bell pepper sliced
- 3 Tablespoons coconut oil melted
- ½ Tablespoon chili powder
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ - ½ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Slice all vegetables and put them on a cookie sheet.
- Sprinkle vegetables with coconut oil (3 Tblsp), chili powder (1/2 Tblsp), sea salt (1 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), and crushed red pepper flakes (1/4-1/2 tsp) and mix until vegetables are coated.
- Roast in oven for 25-30 minutes. Allow to cool and enjoy!
Notes
Pair this with coconut black beans for a breakfast hash, or put it in a tortilla as a taco filling.
Keeps 4-5 days in the fridge.