Savory and simple, this sweet potato breakfast hash features scrambled tofu, creamy avocado and garden-grown, summer produce.
Lightly drizzled with a creamy spicy sauce, this wholesome sweet potato breakfast hash brings produce forward comforts together in one savory dish. Summer watermelon radish slices, creamy avocado, sweet cherry tomatoes, microgreens, garden-grown rainbow chard and seasoned scrambled tofu top a bed of smoky chipotle seasoned sweet potatoes, peppers and sweet onions. Add a hot mug of coffee to your table and you’ll be well fortified for that summer hike, pool swim or afternoon of lazy loungin’.
Do you have a summer garden? After years of living in apartments and rental houses, my little family finally has a plot of land that’s our own. That’s meant a whole lot of excitement, experimentation and tending to garden beds filled with burgeoning onions, carrots, beets, rainbow chard, kale, leeks, baby lettuces, strawberries, herbs, tomatoes, tomatillos and the list goes on! If you’re interested in starting a garden, it’s not too late in the season. And if you’re worried about space, check out this book on container gardening. It’s an amazing resource.
This sweet potato breakfast hash features garden-grown swiss chard and sweet onions! There’s something very satisfying about creating a dish from produce you’ve grown yourself. Not to mention delicious! Straight from the source produce often tastes much more flavorful and just makes you feel good. Perhaps that’s because one of the most unexpected benefits from gardening includes a positive effect on your mood! Yep, that’s right. Researchers from the University of Bristol reported that soil bacteria may have a connection to increased levels of serotonin (the “happy” chemical found in the brain).
If gardening’s not your thing (trust me, a green thumb didn’t come easily to me), supporting farmers and growers at your local farmer’s market can be an excellent way to incorporate amazing produce options into your favorite dishes! And of course, there’s always the grocer too.
- 8 ounces extra-firm tofu
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- 1/2 tsp smoked paprika
- 3 tbsp nutritional yeast
- 3 tbsp water
- parsley to top, optional
Sweet Potato Hash
- 4 cups sweet potatoes, peeled and diced
- 1 small-medium sweet onion, peeled and diced
- 1 cup sweet bell peppers (the mini variety works great here)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- scant amount of cumin
- salt, to taste
- 1 cup rainbow chard
- 1 tsp sesame oil
- 1 tbsp olive oil
- 3 tbsp vegan mayo
- 1 tbsp hot sauce
- 1/4 tsp smoked paprika
For Serving (optional)
- Watermelon radish slices
- Cherry Tomatoes
- Salt and Pepper to taste
- Press the tofu. Remove from packaging, drain water and wrap in a clean kitchen towel. Place something heavy on top and set aside while you prepare the sweet potato hash.
- In a cast-iron skillet, heat 2 tbsp of olive oil over medium heat. Once the pan is hot and the oil begins to sizzle a bit (but not burn) add the sweet potatoes. Stir every now and again to avoid sticking, but let the sweet potatoes get a crispy char on the outside (for about 7 minutes). Add smoked paprika and a scant amount of cumin, and stir.
- Then add in the sweet onion and peppers. Stir via the method mentioned above for another 5-7 minutes. Season with salt as desired. Remove from heat and divide hash between two bowls and set aside. You will use the cast iron skillet again for the tofu and rainbow chard.
- Prepare the tofu. In a small bowl, mix sea salt, garlic powder, turmeric, smoked paprika and nutritional yeast. Add water to thin to create a sauce.
- Heat the cast iron skillet over medium heat with 2 tbsp of olive oil. Remove the tofu from pressing and add to the skillet, crumbling the tofu with a fork. Add the sauce to the tofu and coat well. Cook for about 5 minutes or until tofu browns.
- Push the tofu to the side using a spatula and add bit more olive oil and a drizzle of sesame oil. Then add the rainbow chard. Saute for 2 minutes. Add parsley to the top of the tofu as desired and remove skillet from heat.
- In a small mixing bowl, stir vegan mayo with hot sauce and smoked paprika.
- Serve everything immediately. Top sweet potato hash with tofu, rainbow chard, avocado, cherry tomatoes, watermelon radish slices, microgreens, etc. Drizzle smoky sauce over the entire sweet potato breakfast hash and season with salt and pepper as desired. Enjoy!