The Big Breakfast
The Big Breakfast is a hearty and nutrient-packed plant-based dish featuring a mix of sautéed diced potatoes or kumara, brown onions, tomatoes, and sliced portobello mushrooms. Enhanced with minced garlic, grated fresh ginger, and turmeric, it offers bold flavors and health benefits. Fresh mint and baby spinach add a refreshing touch, while optional nutritional yeast and ground flaxseed boost its nutritional profile. Finished with a sprinkle of ground peppercorn and a dollop of creamy hummus, it’s a perfect way to start your day full of energy and flavor.
Ingredients
- 4 medium potatoes or kumara (sweet potatoes)
- 1 brown onion diced
- 2 tomatoes diced
- 2 large portabello mushroons sliced
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- 1 tsp grates fresh turmeric
- ⅓ cup mint chopped
- 1 cup baby spinach
- 1 tbsp nutritional yeast
- 1 tbsp ground linseed (flaxseed)
- ground peppercorn
- hummus
Instructions
- Take the potatoes skin on, prick them with a fork and microwave covered for 6 minutes. Check if the potatoes are soft when pierced with a fork, otherwise microwave for another 2 minutes until desired softness. Set aside and keep warm.
- While the potatoes are cooking, into a pan with a little water or vegetable stock add the onion and garlic. Cook until onion is translucent.
- Add in the tomatoes, mushroom, ginger, nutritional yeast, ground linseed, turmeric and some ground peppercorn.
- Cook until the tomatoes break down.
- Add the mint and spinach and heat through.
- Split the potatoes evenly over two plates, breaking them open in the middle.
- Add a dollop of hummus to each potato and then top with the fried mix.
- Garnish with thyme, chives, parsley or micro greens. Enjoy!
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