This is sweet potato hash is my favorite weekend breakfast side dish! The sweetness of the sweet potatoes creates a good balance with the savory garlic, peppers, shallots and spices. Turmeric adds a warm, mustardy flavor, and the cayenne pepper gives it a little bit of heat. It’s perfect alongside a couple of fried or softly scrambled eggs. If you’re vegan, these sweet potato breakfast potatoes would be wonderful with, or mixed into, a tofu scramble.
To me, gnocchi always seemed like a complicated dish to make, but once I got up the courage to try it I was hooked. Looking at this recipe, it seems quite involved, but once you’ve done this a few times, I promise it will be a breeze. Served with bright green, dairy free pesto, I could eat this for breakfast, lunch and dinner for a week and not get sick of it!
This salad is easily a satisfying meal on its own. You get your greens, plus fiber and protein from the sweet potatoes, quinoa, and chickpeas. The dressing is bright and so delicious. If you’re eating with carnivores, my hubby says this recipe is great alongside a baked chicken breast.