Vegan Potato Breakfast Scramble
If you took the tofu out of the scramble and added potatoes... you'd get this recipe! This hearty, cozy, healthy breakfast is the ultimate way to start your morning.
Ingredients
- 1 small onion
- ½ pound yellow potatoes
- 1 cup water
- 1 medium zucchini
- 1 bell pepper
- 3 tablespoons nutritional yeast
- ½ teaspoon chili powder
- ⅛ teaspoon cumin (or black cumin)
- ⅛ teaspoon turmeric
- ½ teaspoon garlic powder
- ¾ cup kidney or black beans, drained and rinsed
- ¼-½ teaspoon kala namak (black salt) to taste
Instructions
- Dice the onion and cube the potatoes. Add both to a skillet with the water and bring to a low simmer. Cover and cook for 6-8 minutes, until the potatoes are just beginning to soften.
- While that is cooking, dice up the zucchini and the bell pepper.
- Add the diced vegetables and the remaining ingredients (except the kala namak) to the skillet. Mix well.
- Cook over medium heat for 8-10 minutes, until everything is cooked through. While cooking, stir occasionally and add a small splash of water if needed to prevent sticking.
- Remove from the heat, sprinkle in the kala namak and serve!
Nutrition
Serving: 1large serving | Calories: 522kcal | Carbohydrates: 101g | Protein: 27g | Fat: 1.6g | Sodium: 580mg | Fiber: 21g | Sugar: 21g
Did you try this recipe?Let me know how it was!