A hearty and delicious breakfast, this sweet potato hash with vegan chorizo is a satisfying meal to begin your day. Made in just 30 minutes for a quick and delicious morning meal.
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For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times. There actually isn’t much secret behind what we eat, and preparing food is really quite easy – you just leave out the animals.
I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.
Have you seen this article floating around?
The article is titled, “A Whole New – And Necessary – Way to See Your Messy House.” and it is beautiful. Author Glennon Melton writes about wanting and perspective and if we adjust the latter it might fix the former. She writes,
“When I feel lacking — I don’t need new things, I need new eyes with which to see the things I already have”.
This article popped up in my Facebook newsfeed a couple of weeks ago and then again last friday and I spent the weekend ruminating on it.
I can certainly relate to the wanting. I, too, want a nice kitchen. I want an awesome career. I want furniture that doesn’t smell like spilled almond milk and spit up and I want the laundry fairy to come and fold all our clothes. Our house is always a little messier than either Jason or I like and we’re always functioning on about 2 hours less sleep than we need. And despite spending all our free time trying to catch up with mail, dishes, laundry, etc. we seem to be just about 3 steps and 5 days behind.
I dream about a clean house. With cute, new furniture and freshly painted walls. In my dream my kids are quietly doing crafts at a little table in the corner and the dog is happily passed out on her bed because of the gloriously long walks she gets every day. I am making homemade granola bars and bread and almond milk in my glistening kitchen without leaving a trace. But this dream is not a nice one. It leaves me unsatisfied, ungrateful, frustrated, and stressed out. This weekend I worked on changing my perspective, finding “new eyes” as Melton encourages in her article. So I looked around my life and shifted my focus from the negative space to the positive.
I have a home. I have two amazing children. They have clothes, toys, and books, and are well fed. We live in the beautiful city of Portland, Oregon and Jason has a job that allows me to spend these years raising Eden and Nash. I have passions and skills and purpose that materialize in this blog. And I even get paid to pursue it. I have so much goodness in my life, and I barely appreciate it. So this weekend we took a break from chores and spent the weekend enjoying each other and the things we’ve been blessed with.
It was the best weekend I’ve had in a long time. And all I needed was new eyes.
There’s really no way to tie my musing into this Sweet Potato Hash. I’m not even going to try.
Sweet Potato Hash
Ingredients
- 1 yellow onion, thinly sliced
- 2 tbsp cooking oil
- 2 cloves garlic, minced
- 3 large sweet potatoes, peeled and chopped into 1/2" cubes
- 12 ounces vegan chorizo, smoked tempeh would also work
- 2 teaspoons chili powder
- salt & pepper to taste
- two large handfuls spinach
Instructions
- Bring a medium-size pot of water to boil and add the chopped sweet potatoes. Boil for 4 minutes then drain the water and set aside.
- Heat a skillet over medium heat. Add oil. Once hot, add onions and sauté until they are golden brown and fragrant, about 5 minutes. Stir in garlic and sauté for one more minute.
- Add sweet potatoes and saute for another 5 minutes until soft all the way through.
- Stir in vegan chorizo or tempeh, chili powder, salt and pepper, and spinach. Heat until the chorizo is warmed all the way through and the spinach is wilted.
- Remove from heat and serve immediately.
Nutrition
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
LORI says
A heavily requested Thanksgiving staple our house. So so good!
Caitlin says
We top this with fried eggs, cheese and cilantro. It is fabulous!!!!
Lori says
I loved your musings before the recipe. So well written and such a good perspective. I think most of us can benefit from new welters every now and then. Thank you for your honesty and for sharing.
LaShay W says
Can you let us know if the meals are freezer friendly or not. If so how long ? Thanks!
Sarah says
For sure. I do that now in my more recent posts but I will make a note of this to go back and do that with older posts. This one can be stored in the freezer for up to 2 months. Microwave it or cover it in tin foil and bake it until it is warmed all the way through.
Ultra Natasha says
So easy and delicious! I also used TJ vegan chorizo, and I added a red pepper and a can of black beans. My new favorite recipe!
Ruhee says
I loved this! Bought trader joe’s soy chorizo and had no idea what to do with it, but this recipe was simple enough, and delicious. The sweet potato is a perfect complement to the flavorful chorizo. I used the hash in soft tacos with some chopped kale. I also made it from only 1 sweet potato and 1/3 of the chorizo, and it gave me about 3 servings.
Jeff Salisbury says
I tried this recipe and REALLY enjoyed it! I couldn’t find vegan chorizo so I mashed black beans, added chorizo spices, cooked them and added some coconut oil for the fat content of sausage and that was a tasty substitute. This dish works great!
Cris says
Way to improvise! I’ve made white bean chorizo the same way, it’s a good sub for the processed vegan version.