It’s snowing today on Long Island, so I am writing this at home with a coffee in hand and pajamas still on. My house is drafty so on a cold morning, sometimes the only thing to get me out of bed is the thought of a giant, warm, delicious, savory bowl of vegetables. I love a potato bowl for any meal, but adding fresh brussels sprouts and chickpeas makes this one of my favorite and most nourishing breakfasts to enjoy during the winter.
This breakfast is so filling, so easy, takes only 20-30 minutes, and best of all, uses just one pan which makes for a lazier day in pajamas with fewer dishes to wash. Win-win right?
As you can see this also makes a giant serving, which for me is perfect because I like to eat a lot in one meal! If you prefer smaller meals, you might find that this will make you breakfast plus some leftovers to add to your lunch or dinner.
SAVORY WINTER BREAKFAST BOWL INGREDIENTS:
Serves 1 hungry vegan or two as a side over rice or quinoa
- 1 medium potato, cubed (any variety will do!)
- 1-2 T coconut oil
- 1/2 yellow onion, diced
- 1 C brussels sprouts*, trimmed and halved
- 1/2 C carrots, sliced very thinly on a diagonal (1-2 carrots depending on size)
- 1 C cooked chickpeas, drained and rinsed
- salt and pepper to taste
*If you have the opportunity, buy local, fresh sprouts from a farm or farmers’ market while they are in season; this will make all the difference in this dish! Sweetness.
Get out your biggest pan and fill it with about an inch of water. I use this one which is non-stick, PFOA/PTFE-free and has a nice depth for messy stir-frying and sauteing, my specialty. (Heads up, that’s an affiliate link!^)
Add your potatoes and a pinch of salt and get that burner turned on to high. You don’t need a ton of water, just enough to cover your potatoes.
Bring to a boil, and then reduce to medium heat. Let cook for about 5 minutes until the potatoes are *almost* cooked through. They should be soft enough to be edible but still slightly undercooked. Drain in a colander and set aside.
Using the same pan over medium heat, add about 2 tsp of coconut oil. Let melt if it’s solid and then toss in your onions. Stir frequently and cook for about 1-2 minutes until they start to become translucent.
Push the onions over to one side of the pan and add another teaspoon or so of oil to the free side of the pan. Throw in your brussels sprouts and toss with the oil. If you have the room, try to get them laid out in one layer so each sprout has room to brown.
Let the sprouts cook for about 3-4 minutes without stirring so they can brown and start to caramelize. (You will want to stir the onions again during this time however.)
Stir your sprouts and combine them with the onions now, pushing them both over to one side of the pan now, freeing up the other side of the pan for another teaspoon of oil and your potatoes.
Toss the potatoes in with the oil and again, try and let them cook for 3-4 minutes without stirring so they can start to brown on one side. (Keep an eye on the onions and sprouts though and give them a stir every minute or so.)
Now mix all of your veggies together in the pan and let cook for another 3 minutes or so.
At this point, I usually steal a potato out from the mix and taste it to see if they need more time. Use your judgment and personal preference here; if it still tastes a little undercooked, allow the veggies to continue cooking for another minute or two, stirring frequently.
Toss in your thinly sliced carrots and chickpeas, and stir to combine.
At this time, you can also add in your salt and pepper to taste. I did about 3-4 grinds of pink himalayan sea salt and 2-3 grinds of fresh black pepper.
Let cook for about one more minute to let the flavors combine and then remove from heat!
I try not to go crazy with condiments here as to let the true flavors of the veggies shine, but today I couldn’t help but add a drizzle of my favorite yellow hot sauce. Let your taste buds guide you and enjoy!
If you give this recipe a whirl, make sure to share it and tag me @hashtagvegan so I can see how it came out! Happy cooking!
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