Vegan Cauliflower Breakfast Hash

Easy vegan dish great for breakfast, lunch, or dinner. I make it on Monday and have the leftovers all week long.

Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • ¼ teaspoon ground turmeric

  • 1 ½ cups low-sodium vegetable broth

  • 1 cup chopped red onion

  • 1 tablespoon minced garlic

  • 3 cups chopped red potatoes

  • 3 cups chopped fresh cauliflower

  • ½ cup chopped red bell pepper

  • 1 (15 ounce) can no-salt-added chickpeas

  • 3 cups packed baby spinach leaves

  • 1 cup cherry tomatoes, halved

  • ¼ cup chopped fresh basil

Directions

  1. Stir turmeric into vegetable broth.

  2. Heat an extra-large skillet over medium heat and cook onion and garlic until softened, 3 to 4 minutes. Add broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, cauliflower, bell pepper, and remaining broth to the skillet.

  3. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, 10 to 15 minutes. Add chickpeas and their liquid. If mixture seems dry, add more vegetable broth.

  4. Stir in spinach and tomatoes and cook until spinach is wilted. Stir in basil. Season with salt and pepper.

Cook's Note:

You can substitute drained and rinsed pinto beans for the chickpeas.

Nutrition Facts (per serving)

209 Calories
1g Fat
44g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 209
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 144mg 6%
Total Carbohydrate 44g 16%
Dietary Fiber 8g 30%
Total Sugars 6g
Protein 9g
Vitamin C 86mg 430%
Calcium 97mg 7%
Iron 3mg 16%
Potassium 1192mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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