Submitted by Veronica Grace of

I have to say that I am totally in love with this new Southwest Vegan Breakfast Hash recipe and I’m definitely going to make it a regular breakfast/brunch item. Hey you can even make it for dinner if you want to and serve it with corn tortillas, or roll into a burrito.

To save time with this vegan breakfast hash you can use leftover quinoa (or cook it the day before) and use cooked leftover yams. Either prebake a bunch of them to use in recipes, or peel them and steam them. I find using steamed potatoes a much easier way to ensure they cook quickly and are moist while staying oil-free instead of roasting in the oven.

This also makes for great leftovers the next day, just keep the avocado separate when reheating.

Southwest Vegan Breakfast Hash

Serves 4


1/2 red onion, diced
3 cloves of garlic, minced
1 bell pepper, diced
1 16 oz. can salt free black beans, drained and rinsed
3 cups cooked red quinoa (cook 1 cup dry, directions here)
1/2 bunch cilantro, chopped
2 green onions, sliced
2 tbsp Balsamic vinegar
2 tsp roasted ground cumin
2 tsp smoked paprika
4 tsp low sodium soy sauce of GF tamari
1-2 large leaves of Swiss chard or kale chopped
1 large yam, baked or sliced and steamed
chili powder to taste
Herbamare to taste
Fresh ground pepper to taste
1 small Avocado, chopped
Salsa *optional


1. Cook quinoa. (see my directions here) Or just put in a rice cooker with a 1:1 ratio of water.
2. Cook or reheat cooked yams. (I peeled and sliced mine and steamed them for 16-20 min, just until fork tender)
3. When quinoa and yams are almost done, sauté onions dry in a non-stick pan for 4-5 minutes until soft.
4. Add in garlic and bell peppers and sauté for another 2 minutes.
5. Add in black beans and quinoa and stir to heat through for 2-3 minutes.
6. Add in seasonings and Swiss chard and stir to wilt.
7. Add in green onions and cilantro and stir.
8. Cut up yams into cubes and gently toss with hash to combine..
9. Season to taste with chili powder, Herbamare or salt and pepper.
10. Spoon into bowls and top with chunks of avocado and salsa if desired.


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