Ocea Marie


I am a brunch lady, and although I have called this a breakfast veggie hash, it is more about breaking a fast than the time of morning you eat it. This is an easy, yummy recipe (I think all the recipes I share are!) and can be prepared ahead of time to be enjoyed during the week for a nutritious meal. It is a comfort meal for me, is hearty, nutritious and satisfying. I add in extra mushrooms and mix it up with different types of mushrooms. I encourage you to do the same. Mushrooms are a great source of essential nutrients. You can read about my mushroom obsession here.

2 cups sweet potato chopped into small cubes

½ cup chopped asparagus

1 cup chopped kale

1 cup sliced mushrooms of your choice

¼ cup chopped red onion

1 red pepper sliced

150g black beans or cubed tempeh (or add in both!)

1 tablespoon dried Italian Seasoning mix

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

2 cloves of minced garlic

2 tablespoons coconut oil

1 avocado (optional)

2 spring onions (optional)

sea salt to taste

Bring a pot of water to the boil, add in the cubes sweet potato and boil for 6 – 8 minutes. Drain the sweet potatoes and leave to one side. In a frying pan heat the coconut oil on medium heat. Add in the red onion and saute until soft, then add in the garlic stirring for a minute. Mix in the dried Italian seasoning mix, turmeric and cumin spices. Once you have the aroma add in the mushrooms, red pepper, beans, tempeh and asparagus, allow the vegetables and tempeh to sauté until they begin to soften and colour. Add in the sweet potato and allow to caramelise. Add in the Kale. Once the Kale is brilliant green remove from the heat. Add salt and pepper to taste.

Serve on a plate or in a bowl with a topping of avocado and spring onion. Makes two servings.

What is your go-to comfort breakfast? Share in the comments below, I read every one of them.

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Ocea Marie xx

Photo credit: Running on Real Food

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