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Plant-based Brunch Skillet

from Tiffany at eatathomecooks.com
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6 - 8
Calories: 422kcal

Ingredients

  • 2 large potatoes chopped
  • 2 sweet potatoes chopped
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 2 large bell peppers any color, chopped
  • 1 cup grape tomatoes halved
  • 2 15 oz. cans black beans rinsed and drained
  • 3 cups kale chopped
  • 2 tsp. onion powder
  • 2 tsp. salt
  • 2 tsp. garlic powder
  • 4 tsp. cumin
  • 2 tsp. chili powder
  • ¼-⅓ cup water

Instructions

  • Place the potatoes and sweet potatoes on a large baking sheet and roast in the oven at 400° for about 30 minutes, or till tender.
  • Cook the onion and garlic in a large skillet over medium heat, until the onion is soft. Add a bit of water if it begins to stick.
  • Add the bell peppers and cook for a minute or two.
  • Add the tomatoes, black beans, and kale to the skillet.
  • Stir the spices together and add about half to the contents of the skillet. If things start to look dry, add some water to the skillet.
  • Cover and cook until the kale is wilted and the vegetables are tender-crisp, stirring often.
  • Remove the potatoes from the oven and sprinkle with the remaining spices.
  • Add the potatoes to the skillet. If it looks dry, add a bit more water. This makes all the spices into a bit of a sauce.
  • Stir to combine and serve.

Nutrition

Calories: 422kcal | Carbohydrates: 84g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 739mg | Potassium: 1773mg | Fiber: 20g | Sugar: 8g | Vitamin A: 16493IU | Vitamin C: 142mg | Calcium: 183mg | Iron: 8mg