A Full Vegan Breakfast with Strong Roots new Sweet Potato Hash Browns. This breakfast is super easy and tasty, a vegan and gluten free alternative to a traditional Full Breakfast. Roz paired our crispy Sweet Potato Hash Brown’s with roasted portobello mushrooms, tomatoes, chickpea scramble and a lovely ripe avocado. ch!
- 4x STRONG ROOTS Sweet Potato Hash Browns
- 4 Portobello mushrooms
- 2 Beef tomatoes cut in half
- Drizzle olive oil
- Salt & pepper to season
- 1 Tin of chickpeas rinsed & drained
- 1 tsp cumin
- 1.5 tsp paprika
- 1/2 tsp turmeric
- 2 tbsp nutritional yeast
- 2 Handfuls spinach diced. 1 Ripe avocado sliced.
method (tick as you go)
Preheat oven to 200•C
Place the Strong Roots Sweet Potato Hash Browns on a tray to one side, add the mushrooms and tomatoes to the other side.
Drizzle in olive oil and season well, place in the oven for 17 minutes.
In a bowl combine the chickpeas, spices and nutritional yeast. Mash 3/4 of the chickpeas using a fork.
Stir in the spinach and cook until piping hot in either a saucepan on the hob or microwave on high for 1 minute.
Serve up alongside some avocado & relish.