Imagine giving up dairy, meat, sugar, alcohol and a load of other things … with a feisty 1-year-old. That was my reality last summer after being diagnosed with a plethora of food allergies.
A surprising challenge during my cleanse was coming up with breakfast ideas. My former breakfast consisted of a Starbucks chai tea latte with whole milk and a butter croissant and I quickly got tired of smoothies (a girl can only drink so many smoothies)! I struggled to find a breakfast option that offered the same comfort as my former breakfast of choice.
As a busy mom and business owner, I quickly learned getting into a routine and planning ahead would work best for my schedule. Below is the recipe I make nearly every single morning which has changed my life and made me one happy (and full) mama. You can prepare this dish ahead of time or quickly in the morning before your busy day starts.
Recently I shared this recipe, I lovingly named Rhi’s Best Breakfast Ever, and it went wild. The best part of the recipe is you can make many variations of the dish. Don’t like sweet potatoes? Switch them up for white ones. Love a certain type of veggie not listed? Throw it into the mix and sauté it up with the potatoes. Love meat? Love eggs? Throw some of those in here too.
This dish is truly about making your breakfast yours. I hope you enjoy this hearty dish as much as I do. Enjoy!
Rhi’s Best Breakfast Ever
·1 to 2 tablespoons, EVOO
· 1 to 2 garlic cloves, pressed
· 1 sweet potato, peeled and diced
· ½ red onion, diced
· 1 jalapeno, diced; keep seeds for heat
· ¼ link of Trader Joe’s vegan chorizo removed from its casing so it crumbles
· ½ ripe avocado, sliced or diced
· 1 to 3 good squeezes of fresh lime juice
· 1 to 3 good heaping tablespoons of the best pico de gallo
· Salt and pepper for garnish
· Fresh basil for garnish
· Vegan parmesan, grated for garnish
1. Heat the olive oil over medium heat in a medium to large skillet. Add garlic and cook slightly until fragrant and brown, careful not to burn. Toss in the diced sweet potato and stir to coat the potatoes in olive oil. Let cook for a good 10 to 15 minutes before adding in your chorizo (if using). Sweet potatoes takes a very long time to cook so don’t plan on making this breakfast if you want it in front of you to eat in less than 20 minutes (unless you cook them ahead of time and are simply reheating). Stir every once in a while to prevent the potatoes from sticking to the bottom of the skillet and burning.
2. While the potatoes and chorizo sauté in the skillet, cut up your avocado and arrange on your plate. Top with lime juice, salt and pepper, and add your pico de gallo to the side. Once the potatoes are nearly cooked entirely through, add in the onion and jalapeno before tossing to mix well. Cover with a tight fitting lid to help steam the veggies down. Cook for an additional 5 to 10 minutes.
3. Once everything is sautéed up nicely and you’ve checked the potatoes to ensure they are cooked all the way through, immediately add to the plate with the avocado. Add grated parmesan to the top, and finish with salt and pepper to taste. (Bonus tip: Top off with a dollop of sour cream)
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