Frugal Vegan: Sweet Potato Breakfast Boats Recipe

I’ve had a lot of people tell me they’d love to go vegan but it seems expensive. I get it – if you were to load up on cashew cheese, fake meats from the frozen aisle, or just go to restaurants all the time it really would be. But shop the produce aisle, and keep a couple of staples on hand and all of the sudden you’re eating vegan for just a few bucks a meal.

In their new book, Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking, Katie Koteen and Kate Kasbee of Well Vegan show you how it’s done. This cookbook features tips for smart shopping, and creative recipes that call for inexpensive ingredients that pack a flavorful, and nutritional punch.

I’ve mentioned a few times before my struggle with breakfast. I’ve overcome the battle to find something healthy and easy by just doing some prep work on Sunday night. You could easily prep the filling for these Sweet Potato Breakfast Boats ahead of time and then just throw them together on weekday mornings.

From Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman

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Sweet Potato Breakfast Boats

By BakeandDestroy Published: July 23, 2017

Yield: 2 Servings

From the author: Sweet potatoes are a delicious and versatile, yet often overlooked, breakfast food. They can stand in for toast when sliced thin, cooked on a cast-iron skillet and topped with avocado, and they offer a healthier way to do hash browns. Here, we make them into boats we can fill with our favorite toppings. We went with a Southwest theme for this recipe, but you can really use anything you have sitting in your pantry or fridge. Chickpeas, broccoli, bell pepper, spinach—get creative!

Ingredients

1 sweet potato
1/2 avocado mashed
1/8 tsp cumin
1/8 tsp cayenne pepper
1/2 cup black beans drained and rinsed
1/2 cup frozen corn thawed
1/4 cup salsa
salt & pepper

Instructions

Using a fork, poke holes all around the sweet potato. Place it on a paper towel or microwave-safe plate and microwave for 8 to 10 minutes, or until cooked through.
Cut the sweet potato in half lengthwise, and then, with the fleshy parts facing up, cut a slit lengthwise down the middle of each half. Use a couple of forks to split open the sweet potato halves so you’re left with little pockets.
In a small bowl, mash the avocado with the cumin and cayenne. Then, fill each sweet-potato boat with the avocado, followed by the black beans, corn and salsa. Season with salt and pepper to taste.

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