Because sometimes you just want something savoury and different for a plant based breakfast. Something that’s ‘weekend’ and ‘brunch-y’. 

This hash is full of nutrient rich veggies, beans for protein, turmeric for helping lower inflammation and is so good.

Enjoy!

INGREDIENTS

serves 2

• I Tbsp olive oil
• ¼ cup finely diced red onion
• 1 orange or red bell pepper, diced
• fresh ground sea salt & pepper
• 4 cups cauliflower rice (frozen is quickest and easiest)
• 1 15-ounce can black beans, rinsed and drained
• ½ teaspoon turmeric powder
• ¼ tsp paprika
• 6 kale leaves, torn
• 1/2 cup salsa (optional)
• 1/2 avocado, sliced (optional)

METHOD

In a large sauté pan, heat the red onion and bell pepper in the olive oil on medium low heat until the onion begins to soften, about 5 minutes. Season with sea salt and pepper while cooking. 

Add the cauliflower rice and black beans to the pan and stir to combine with the onion and peppers. Mix in the turmeric and paprika and cook for an additional 7 – 10 minutes on low heat. 

Mix in the kale and sauté for an additional 5 minutes, until the kale is wilted. 

Divide onto plates and serve with salsa and sliced avocado.

TIPS & NUTRITION

Feel free to add any additional veggies or spices you like!

You can also make this into a breakfast burrito by simply putting it in a wrap. 

Enjoy this yummy hash on its own or with a side of roasted sweet potatoes and/or avocado toast.