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Vegan Breakfast Hash with Leeks and Sweet Potatoes
Vegan Breakfast Hash with Leeks and Sweet Potatoes

Vegan Breakfast Hash with Leeks and Sweet Potatoes
A hearty and flavorful breakfast hash featuring leeks, sweet potatoes, and spices.
Vegan Breakfast Hash with Leeks and Sweet Potatoes
Ingredients:
1
Servings
  • 300
    g
     sweet potato
  • 150
    g
     leek
  • 100
    g
     red bell pepper
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 100
    g
     spinach
  • 1
    item
     chilli
  • 150
    g
     black beans
  • 1
    item
     avocado
Preparation Time: 30 minutes
Vegan Breakfast Hash with Leeks and Sweet Potatoes
Instructions:
  1. Peel and dice the sweet potatoes into small cubes.
  2. Slice the leeks and red bell pepper into thin strips.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add the sweet potatoes and cook for about 10 minutes until they start to soften.
  5. Add the leeks, red bell pepper, and minced garlic to the skillet. Cook for another 5 minutes.
  6. Stir in the spinach and chopped chilli, cooking until the spinach wilts.
  7. Add the black beans and cook until heated through.
  8. Season with salt and pepper to taste.
  9. Serve with sliced avocado on top.
Nutrition Per Serving 900 g Per 100g
Energy 700 kcal 78 kcal
Protein 15 g 1.7 g
Fibre 20 g 2.2 g
Salt 0.5 g 0.1 g
Sugar 12 g 1.3 g
Carbohydrates 90 g 10.0 g
Fat 35 g 3.9 g
  • 300
    g
     sweet potato
  • 150
    g
     leek
  • 100
    g
     red bell pepper
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 100
    g
     spinach
  • 1
    item
     chilli
  • 150
    g
     black beans
  • 1
    item
     avocado
1
Servings
0

Peel and dice the sweet potatoes into small cubes.

Slice the leeks and red bell pepper into thin strips.

Heat olive oil in a large skillet over medium heat.

Add the sweet potatoes and cook for about 10 minutes until they start to soften.

Add the leeks, red bell pepper, and minced garlic to the skillet. Cook for another 5 minutes.

Stir in the spinach and chopped chilli, cooking until the spinach wilts.

Add the black beans and cook until heated through.

Season with salt and pepper to taste.

Serve with sliced avocado on top.

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