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While staying at the Hyatt Centric Park City last summer, I enjoyed a vegan breakfast dish that I would love to get the recipe for, as it was so satisfying.” – Jean Cooke, Kansas City, MO
Ingredients
- For the hash:
- 1 medium sweet potato, parboiled, peeled and diced
- 1 small delicata squash, diced
- 1 red bell pepper, chopped
- 1/2 red onion, sliced
- 2 cups kale, chopped
- 1 cup cherry tomatoes, roasted
- 1 cup tofu, cubed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons pumpkin seeds, toasted
- Fresh cilantro leaves, for garnish
- Tahini sauce (see recipe below), for drizzling
- For the Tahini sauce:
- Two tomatoes, roasted
- 1/4 cup lemon juice and zest (about 1 lemon)
- 1/2 teaspoon chipotle puree or powder
- 1/3 cup tahini paste
- 2 tablespoons water (adjust for consistency)
- 1 tablespoon chopped fresh cilantro
- Salt, to taste
Instructions
- For the Hash:
- Heat olive oil in a large sauté pan over medium heat. Add sweet potato, squash, bell pepper and onion. Cook until softened and lightly browned, about 8 to 10 minutes.
- Add kale and cook until wilted, about 2 minutes. Season with
- salt and black pepper.
- Meanwhile, deep-fry tofu cubes in a separate pan until golden brown. Drain and set aside.
- Spoon the vegetable mixture into a serving bowl and top with roasted cherry tomatoes.
- Garnish with tofu, a drizzle of tahini sauce, pumpkin seeds and cilantro leaves.
- For the Tahini sauce:
- In a blender, combine roasted tomatoes, lemon juice and zest and chipotle. Blend until smooth. Transfer to bowl and whisk in tahini paste.
- Adjust consistency with water as needed. Stir in chopped cilantro and season with salt.
