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Sweet Potato Skillet (Vegan)
This sweet potato skillet with sweetcorn and peas is perfect for a savory breakfast or brunch. Crunchy on the outside and with an amazing distinctive flavor, it's a 20-minute vegan meal that's guaranteed to impress.
Heat the olive oil in a skillet over a medium-high heat. Add the sweet potato, which you ca either grate, or chop into matchsticks. Cook it for 5-7 minutes, util softened ad starting to crisp up.
2 tbsp olive oil, 3 cups sweet potato
Transfer the sweet potato to a large mixing bowl together with mushrooms, garlic and onion. Add lemon juice, peas, sweetcorn, salt, paprika, flour, tomato paste, vegan cheese and soy sauce.
1 cup mushrooms, 2 cloves garlic, 1 large onion, 1/4 cup lemon juice, 1/2 cup peas, 1/2 cup sweetcorn, 1 tsp salt, 1 tsp paprika, 1/3 cup flour, 2 tbsp tomato paste, 1/2 cup vegan cheese, 1/4 cup soy sauce
Transfer the sweet potato hash back to the skillet. Cook, stirring frequently, for around 5 minutes more, until browned and crispy.
Calories: 306kcal, Carbohydrates: 47g, Protein: 8g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1654mg, Potassium: 710mg, Fiber: 7g, Sugar: 10g, Vitamin A: 14711IU, Vitamin C: 22mg, Calcium: 67mg, Iron: 3mg