Plant-Based Breakfast Hash with Sweet Potato, Plantain, and Spinach
Prep time
Cook time
Total time
Awaken your senses with this nutrient-rich dish. It's naturally filled with flavors that only need a hint of salt, pepper, and garlic to come alive. Just make sure to use a green plantain. Ripened plantains are softer and won't stir fry as well, while green ones are firmer and starchier, like potatoes.
Preheat the oil in a large non-stick skillet over medium heat. Add the sweet potato, cover, and cook for 6 minutes, or until the potato is almost tender, stirring occasionally.
Add the plantain and cook uncovered for 2 minutes or until the plantains are almost tender, stirring occasionally.
Add the bell pepper and onion, and cook for 4 minutes, or until the vegetables are tender, stirring occasionally.
Add the mushrooms and cook for 4 minutes, or until tender, stirring occasionally.
Add the spinach, garlic, salt, and pepper, and saute for 2 minutes, or until the spinach is wilted and the garlic is fragrant.
Serve hash sprinkled with pepitas, and top with hot sauce and/or dairy-free sour cream, if desired.