Name: Oil-Free Roasted Purple Power Cauliflower Potato Hash
Total time: 40 min
Ingredients: 4 medium purple potatoes (scrubbed and cut into bite-sized); 1 head purple cauliflower (trimmed and cut into large chunks); 1 red onion (cut into large cubes); 2 sweet bell pepper; 4 garlic; 2 tablespoons Greek Spice Mix; Salt and Pepper (to taste)

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Easy, Oil-Free Roasted Purple Power Cauliflower Potato Hash with Greek - Healthy, Plant-Based, Oil-Free, Vegan Breakfast Recipe from Plants-Rule — Easy, Oil-Free Roasted Purple Power Cauliflower Potato Hash with Greek – Healthy, Plant-Based, Oil-Free, Vegan Breakfast Recipe from Plants-Rule

An Oil-Free Plant-Based Purple Cauliflower Potato Hash

Eat your Purple Power! This easy, oil-free hash uses beautiful purple cauliflower, potato, and onion for healthy breakfast. Roast off these veggies during weekend meal-prep and enjoy throughout the week. Works great as a filling for vegan breakfast burritos or serve as vegetarian side at Sunday brunch.

Purple Antioxidant Power

Purple cauliflower, purple potatoes, and other purple vegetables (like eggplant) get their color from anthocyanin. This is the same antioxidant that is in other purple super foods like blueberries, pomegranate, and grapes.

The health benefits of this antioxidant is still being studied. However, it’s been linked to increased longevity, cardiovascular health, cancer prevention and dementia. Eating a diet of colorful foods means eating a diet full of healthy antioxidants. While more research on nutrition is needed, one thing is already a proven fact. Your recipes will look gorgeous!

Chef Katie’s Plant-Based Cooking Tips:

Greek Spice Mix: You can good-quality Greek spice mixes at local spice shops like Penzey’s or Chicago’s Spice House. Or, you can order online. Greek spice mixes will usually contain dried oregano, garlic, marjoram, black pepper, and sometimes lemon. Always double-check the ingredients and purchase a mix that has no or very little salt.

Make it a Bowl or Breakfast Burritos: To make this into a bowl, serve over a big bowl of baby spinach, arugula, or kale. For breakfast burritos, spoon 1/4 of the filling into a vegan wrap. Add in 1/4 of the avocado before wrapping into a burrito. Wrap in foil for quick, on-the-go breakfasts for the week.

Extra Plant-Based Protein: For more plant-based protein, add 1 (15-ounce) can of chickpeas to the veggies while they roast. Simply drain and rinse the canned chickpeas then combine with the potatoes and cauliflower. You can also add cubed tofu, shelled edamame, or serve the hash over quinoa.

Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This recipe skips oil and uses parchment paper to keep the bars from sticking to the pan. This makes a healthy, low-calorie recipe.