Veggie and Bean Vegan Breakfast Hash
, 50 min, Serves 4
A hearty skillet hash of roasted potatoes, beans, and sautéed vegetables seasoned with garlic, onion, and paprika.
| prepPreheat oven to 425°F / 220°C | ||||
| 3 large russet potatoes, peeled and cubed | Toss potatoes with oil, salt & pepper | Spread on baking sheet, bake 425°F / 220°C, 25 min | Combine all, season & serve | |
| 2 teaspoons oil | ||||
| ½ teaspoon salt | ||||
| ¼ teaspoon black pepper | ||||
| 1 can beans, drained and rinsed | Stir in beans & spinach, toss potatoes halfway | |||
| 2 cups baby spinach, loosely packed | ||||
| 1 medium zucchini, chopped | Mix zucchini, squash, pepper, mushrooms & spices | Bake with potatoes 425°F / 220°C, 15 min | ||
| 1 medium squash, chopped | ||||
| 1 red bell pepper, chopped | ||||
| 120 ml mushrooms, sliced | ||||
| 1½ teaspoon garlic powder | ||||
| 1½ teaspoon onion powder | ||||
| ½ teaspoon paprika | ||||
| pinch chili flakes | ||||
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