Sweet Potato and Vegan Field Roast Sausage Hash




Start your day off right with the most important meal of the day being savory, warm, and filling with this sweet potato and vegan field roast sausage hash!

There’s something about a warm, savory breakfast that just hits the spot. Of course, I’m a huge fan of overnight oats or a bowl of cold cereal, but sometimes you just need to eat something hot. This recipe is so incredibly easy and quick to make that doubling it is not looked down upon. It’s a great brunch option if you’re looking for something a little more special as it pairs well with a tofu scramble, but it’s also great reheated the next day and eaten in the car on your way to work. Feeling adventurous? Trying adding red or green peppers, handfuls of kale instead of spinach, or even adding your tofu right into the mix! This recipe is super adaptable for whatever you’re craving. 

 

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Sweet Potato and Vegan Field Roast Sausage Hash

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Prep Time
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INGREDIENTS

 

  • 2 medium sweet potatoes, cut into medium chunks
  • 2 vegan Field Roast Italian Sausages – cut into small chunks
  • ½ large onion, small diced
  • 2 large handfuls of fresh spinach
  • salt and pepper to taste 

DIRECTIONS

  1. Preheat your oven to 375. Place sweet potatoes on a baking pan lined with parchment paper and toss with a little bit of olive oil, salt, and pepper. Place in the oven and bake for about 30–40 minutes until the sweet potatoes are tender and slightly caramelized.
  2. In a small sauté pan, heat about 1 tablespoon olive oil. Add in the onion and sauté until tender and starting to get golden (about 7–10 minutes). Add in your Field Roast Sausage and continue to cook until the sausages are heated through, about another 5 minutes.
  3. Finally, add your handfuls of spinach (you can rough chop these if you like) and sauté until just wilted.
  4. Remove sweet potatoes from the oven and mix with sausage mixture. Serve right away or store in the fridge for up to 4 days. 

Sunwarrior

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