This breakfast hash is is simple as it gets. It’s also super filling thanks to the fiber in the veggies and the protein in the vegan sausage. If you’re extra hungry feel free to add avocado slices for some extra calories and fat. For the sausage, I used one from Beyond Meat. It’s a spicy Italian flavor, 100% free of any animal products, and uses a pea protein (which I prefer to a soy base). Each sausage has a whopping 16 grams of protein!
As with most of my dishes, feel free to put your own spin on this and add in any veggies you have lying around. I often like to include spinach or even tomato slices on top.
1 Package of meat-free sausage (Beyond meat featured above)
1/2 yellow onion, chopped
2 small sweet potatoes, peeled and chopped into cubes
2 cups of chopped brussel sprouts
1 cup of broccoli florets (optional)
1- 5 oz. box of spinach (optional)
Sliced avocado for topping (optional)
In a medium skillet drizzle a bit of olive oil and sauce yellow onion. Once translucent, add in sweet potatoes, salt and pepper. Sauce for another 3-4 minutes, add in brussel sprouts and any other veggies you’re including (suggested: broccoli, spinach). Sauce for another 5-6 minutes until the sweet potatoes are tender, mixing the veggies a few times.
Meanwhile, in a separate pan, add a splash of olive oil and cook the sausage according to directions on the package.
Add the cooked veggie hash into a bowl or on to a plate and top with the sausage. Feel free to add in avocado slices, tomato slices or any other toppings you’d like. Enjoy!