Sweet Potato Breakfast Scramble
This hearty and flavorful breakfast scramble is a nutritious start to your day. Packed with tender sweet potatoes, savory mushrooms, and your choice of seitan, tofu, or tempeh, it’s perfectly seasoned for a satisfying meal. It’s easy, and comes together in just one pan and great for meal prepping too!
My Notes:
Servings:
Ingredients
- 2 tablespoon(s) olive oil (or sub with water/broth for oil-free)
- 4 medium sweet potatoes peeled and diced
- 8 oyster mushrooms sliced (or sub with button or cremini mushrooms)
- 1 red onion diced
- 1 cup(s) vegetable broth
- 8 oz seitan, tempeh, or tofu cubed (see notes)
- 2 teaspoon(s) smoked paprika
- 1 teaspoon(s) garlic powder
- ½ teaspoon(s) ground cumin
- Salt and pepper to taste
- 8 tablespoon(s) fresh parsley chopped
- Optional: A squeeze of fresh lemon juice for brightness
Instructions
- Cook the Sweet Potatoes: Heat the olive oil in a large non-stick skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, for 7–10 minutes, until they start to soften and lightly brown.
- Add the Vegetables: Stir in the mushrooms and red onion. Cook for 5 minutes, stirring occasionally, until the mushrooms release their juices and the onion becomes translucent.
- Simmer with Broth: Pour in the vegetable broth and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Cover and cook for another 7–10 minutes, stirring occasionally, until the sweet potatoes are tender and the broth has mostly evaporated.
- Add the Protein: Add the cubed seitan, tempeh, or tofu to the skillet. Cook for 3–4 minutes, stirring gently, allowing the protein to heat through and absorb the flavors.
- Finish with Freshness: Turn off the heat and stir in the parsley. For an extra pop of flavor, squeeze a little lemon juice over the top.
- Serve and Enjoy: Serve hot and enjoy as is or with your favorite sides like toast, avocado, or a simple green salad.
Notes
- Protein Options: If using tofu, press it beforehand to remove excess water for a firmer texture. If using tempeh, consider steaming it for 5 minutes before cooking to reduce bitterness.
- Oil-Free Option: Substitute the olive oil with an additional splash of vegetable broth for sautéing.
- Make It Spicy: Add a pinch of chili flakes or a drizzle of hot sauce for heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 340kcal | Carbohydrates: 53g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 620mg | Potassium: 891mg | Fiber: 9g | Sugar: 11g | Vitamin A: 33359IU | Vitamin C: 18mg | Calcium: 91mg | Iron: 3mg
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