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Sweet and smoky Mexican Edamame Hash, vegan breakfast. #vegan #gf #breakfast

Mexican Edamame Hash

  • Author: bearplate
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Category: Breakfast
  • Method: cooking
  • Cuisine: vegan | gluten-free

Description

An easy breakfast recipe that’s full of fall flavors


Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 small butternut squash
  • 3 cloves garlic
  • 1 cup chopped bell pepper
  • 1 jalapeno pepper, seeded and finely diced
  • 1 1/2 cup shelled edamame
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cilantro

Instructions

  1. Preheat oven to 350 degrees.
  2. Peel and seed the butternut squash and cut into 1/2 inch cubes.
  3. Heat the oil in a large ovenproof skillet over med-high heat.
  4. Once the oil is hot add the onion. Cook until lightly browned, 3-5 min, stirring occasionally.
  5. Add garlic, paprika, cumin, chili powder, salt, and pepper. Cook until fragrant, about 30 seconds.
  6. Add peppers, squash, and edamame. Transfer skillet to the oven and bake for 20-25 min or until squash is easily pierced with a fork.
  7. Top with cilantro


Nutrition

  • Serving Size: 4
  • Calories: 260
  • Sugar: 1.5
  • Fat: 9.1
  • Carbohydrates: 38.3
  • Fiber: 8.4
  • Protein: 10.8

Keywords: vegan, breakfast, gluten-free, whole 30