Description
Vegan sweet potato breakfast hash with smoky tofu bacon and kale: the perfect way to start your weekend!
Ingredients
Scale
- 4 tbsp olive oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 5 cups finely diced sweet potato
- 3/4 cup water, divided
- 1-1/2 tsp salt
- 1/2 tsp pepper
- 1 cup diced tofu bacon
- 1 small bunch lacinato kale, chopped
- Toppings: vegan cheese, avocado, hot sauce, salsa
Instructions
- Prepare tofu bacon according to these instructions.
- Heat a large skillet to medium and add 2 tbsp olive oil.
- Add onion and sauté 5-7 minutes, until softened. Add garlic and continue cooking 1-2 minutes. Increase heat to medium-high and add diced sweet potato, salt, pepper and 1/4 cup water. The steam will help cook the potatoes faster. Once the pan dries out, add another 1/4 cup of water, up to 3/4 cup total, until the potatoes are fork tender.
- Add remaining olive oil and let the potatoes crisp up around the edges. Add the tofu bacon and kale and continue cooking until wilted.
- Serve topped with vegan cheese, avocado and hot sauce.
Notes
If you don't want to use the steaming method, leave out the water and cook the potatoes at a lower heat. It will take a bit longer for the potatoes to become tender.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 323
- Sugar: 8.2 g
- Sodium: 681.6 mg
- Fat: 17.1 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 37.5 g
- Fiber: 5.7 g
- Protein: 8.2 g
- Cholesterol: 0 mg
