This breakfast hash with pinto beans, potatoes, spinach, and veggies is a nutritious option and hearty meal to start your day. The pinto beans are a good source of protein, while the potatoes and spinach provide complex carbohydrates and fiber. The veggies add vitamins, minerals and antioxidants. This dish is also easy to make ahead of time and can be reheated when needed. So if you’re looking for a nutritious and filling breakfast that will keep you going all morning, this breakfast hash is a great option.

This recipe is featured on my Youtube channel, in the Healthy Breakfast Ideas video.

My favorite thing about  this recipe is that you can use any veggies in your fridge and pair it with any plant-based protein, to keep you fuller for longer. I used pinto beans in this hash, but any legume could work.

Servings: 2 – 4

Prep:  15 mins

Ready In: 50 mins

Good For: Breakfast 

Cuisine: Gluten-Free, Vegan, Oil-Free

Ingredients:

• 1 ½ pounds potatoes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika 
• ½ tsp rosemary
• 2 tbs coconut aminos 
• 1/2 cup water or veggie broth 
• 1 medium onion diced
• 1 red bell pepper diced
• 4 cloves garlic minced
• 1 cup Beans 
• 2 cups spinach (greens)
• 1 cup zucchini
• 1 cup yellow squash 

Instructions:

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper
2. Chop potatoes into cubes. Peeling is optional. 
3. Place in a large bowl and season with onion powder, garlic powder, rosemary, (or Italian seasoning) smoked paprika, ¼ veggie broth.
4. Mix to evenly coat the potatoes
5. Bake for 25-30 until lightly golden and crisp, flipping the potatoes once while in the oven
6. While you wait for your potatoes to finish, chop your veggies: onions, garlic, red bell pepper, garlic, zucchini, yellow squash
7. In a non-stick pan, sautee your onion in 3 TB of veggie broth until translucent (or water). Deglaze pan with a little more veggie broth if necessary.
8. Add red bell pepper, garlic, zucchini, yellow squash, beans, coconut aminos, and sautee in a little more veggie broth
9. Now mix in your potato and spinach
10. Add a bit more veggie broth, and cover the pan just until spinach wilts
11. Add a dash of salt and cayenne to taste
12. Top with avocado, cilantro, and/or any sauce of choice

Notes:

1. Keeps for 5 days in the fridge
2. Swap out spinach for other greens like kale or swiss chard as desired
3. Swap pinto beans for any legume or plant-based protein of choice