Sweet Potato & Brussels Sprout Hash Recipe
ROASTED BRUSSELS SPROUTS, SWEET POTATOES & RED ONION WITH DRIED CHERRIES. TOPPED WITH VEGAN EGGS & BALSAMIC REDUCTION. ADD AVOCADO.
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Ingredients
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Vegetables
Fruits
Condiments
Vegan Eggs
Seasoning
Method
Roasting the Vegetables
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare the Vegetables
Trim and halve the Brussels sprouts, peel and dice the sweet potatoes into small cubes, and slice the red onion.
- 3
Toss with Olive Oil and Seasoning
In a large bowl, combine Brussels sprouts, sweet potatoes, and red onion. Drizzle with 2 tablespoons of olive oil, add salt and black pepper, and toss until well coated.
- 4
Roast the Vegetables
Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
Making the Vegan Eggs
- 5
Blend the Vegan Egg Ingredients
In a food processor, add silken tofu, nutritional yeast, turmeric powder, black salt, and 1 tablespoon of olive oil. Blend until smooth and creamy.
- 6
Cook the Vegan Eggs
In a non-stick skillet over medium heat, pour the blended tofu mixture. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
Preparing the Balsamic Reduction
- 7
Reduce the Balsamic Vinegar
In a small saucepan over medium heat, add 120ml of balsamic vinegar. Bring to a simmer and reduce heat to low. Let it simmer for about 10-15 minutes, or until it thickens slightly.
Assembly
- 8
Combine All Components
Once the vegetables are roasted and the vegan eggs are ready, combine them on a serving platter. Add dried cherries and sliced avocado on top.
- 9
Drizzle with Balsamic Reduction
Finally, drizzle the balsamic reduction over the top of the hash for added flavor.
