thrive recipes

This is one of my favourite brunch recipes. It’s really filling and more-ish, and there’s so many amazing benefits of the colourful root vegetables. Can’t get enough! The creamy bean topping really finishes the dish off!

Root veggie hash

Course: Breakfast
Servings: 1
Calories: 404kcal

Ingredients

FOR THE VEGGIES

  • 100 g potatoes
  • 100 g sweet potatoes
  • 50 g Jerusalem artichokes
  • 1/2 tbsp coconut oil
  • 50 g beetroot
  • 1/2 brown onion, finely sliced
  • 50 g spinach
  • 10 g parsley
  • 1/8 tsp cumin
  • 1/4 tsp paprika

FOR THE SAUCE

  • 110 g tinned white beans, (butter or cannellini - whatever you have handy)
  • 1/4 cup almond milk
  • 1 tbsp nutritional yeast
  • 1/2 clove garlic
  • salt & pepper

Instructions

  • Cut the root vegetables into cubes, approximately 1 centimeter cubed.
  • If you're using beetroot, cook it first, or in a separate pan (otherwise the beetroot dye will stain the other vegetables). It also takes a little longer than the other veggies to cook, so cook it for 7-10 minutes longer.
  • Take a large thick-based frying pan & place over a medium heat with some of the coconut oil. Add the rest of the vegetables together & cook until tender (roughly 15 minutes). You can add the rest of the coconut oil bit-by-bit as needed. Keep an eye on the hash - if it gets too hot it will start to burn. If that happens, turn the heat down and continue cooking.
  • Once the veg is starting to soften (about half way through the cooking process) add the onion.
  • 4 While the hash is cooking, make the sauce. Drain the beans, rinse well & place into a blender. Add the almond milk, nutritional yeast and garlic. Process until smooth. Taste and season with salt and pepper. Put to one side.
  • Once the vegetables in the hash are tender, add the spinach and allow to cook though(about 2 minutes). Finally, add the & parsley and spices, and stir through. Season the vegetables with salt and pepper.
  • To serve, warm through the bean sauce in a microwave or heat quickly on the stove top. Drizzle over hash and serve topped with more parsley.

Nutrition

Calories: 404kcal | Carbohydrates: 69g | Protein: 17g | Fat: 8g | Saturated Fat: 6g | Sodium: 603mg | Potassium: 1853mg | Fiber: 16g | Sugar: 12g | Vitamin A: 400% | Vitamin C: 55.3% | Calcium: 22.1% | Iron: 57.6%

Recipe Notes

Don’t forget the nutritional yeast! It’s a great source of vitamin B12 and protein. B12 fortified-foods and supplements are absolutely essential on a plant-based diet! Try adding nutritional yeast, marmite and salt-reduced vegemite to your diet to make sure you’re getting enough of this essential vitamin.¬†