No-Huevos Rancheros Over Sweet Potato Hash
Serves 1 - Prep time: 15 minutes - Cook time: 15 minutes
It is possible to enjoy your favorite meals while eating WFPB—and I absolutely love Mexican-inspired food, especially savory breakfast dishes. Is this recipe missing that characteristic fried egg? Yes. Will you miss it? Nope! The colors, textures, and layers in this dish work together
to create a satisfying plant-based take on a beloved classic.
1. Using a box grater, carefully shred the sweet potato.
2. In a large skillet over medium heat, heat the oil until hot. Add the shredded sweet potato. Season with a pinch each of turmeric, cumin, salt, and pepper. Shape the shreds into a patty using a spatula. Fry for about 5 minutes per side, or until crispy. Transfer the hash to a serving plate.
3. Layer the hash with black beans and salsa.
4. Top with avocado and sprinkle with purple cabbage, cilantro, and hemp hearts.
PREP TIP: Want even more flavor and protein in this delicious dish? Top with a drizzle of fresh Avocado Cashew Crema (page 162)
Nutrition per serving: Calories: 528, Total Fat: 32.3g, Saturated Fat: 3.8g, Cholesterol: 0mg, Sodium: 795.8mg, Total Carbohydrates: 48.0g, Dietary Fiber: 12.6g, Sugars: 13.7g, Protein: 10.9g
11g protein - 30 minutes or less - Gluten-free - Nut-free