Name: Vegan Breakfast Skillet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 2 medium potatoes, diced; 1 tbsp olive oil; 1 small onion, chopped; 1 bell pepper, diced; 1 zucchini, chopped; 1 cup spinach, fresh or frozen; 1/2 cup cooked chickpeas (or black beans); 1 tsp garlic powder; 1 tsp smoked paprika; Salt and pepper to taste; 1/4 cup nutritional yeast (optional); Fresh herbs (parsley or cilantro) for garnish

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This Vegan Breakfast Skillet is a hearty and flavorful way to kickstart your day! Packed with crispy potatoes, sautéed vegetables, savory spices, and topped with a plant-based protein, this dish is as satisfying as it is nutritious. It’s a one-pan wonder, making cleanup easy while offering a delicious, balanced breakfast that everyone will love.

Why You’ll Love This Recipe

This Vegan Breakfast Skillet is the perfect choice if you’re looking for a filling and wholesome breakfast that’s full of vibrant flavors. The combination of crispy potatoes, seasoned vegetables, and savory plant-based protein makes it a comforting yet energizing meal. It’s not only vegan but also customizable, so you can add your favorite ingredients, making it ideal for a quick, nutritious breakfast, or even a satisfying brunch. Plus, with the convenience of using just one skillet, it’s a simple recipe that saves time without sacrificing taste!

Ingredients

2 medium potatoes, diced
1 tbsp olive oil
1 small onion, chopped
1 bell pepper, diced
1 zucchini, chopped
1 cup spinach, fresh or frozen
1/2 cup cooked chickpeas (or black beans)
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
1/4 cup nutritional yeast (optional)
Fresh herbs (parsley or cilantro) for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and cook, stirring occasionally, for 8-10 minutes or until they begin to soften and turn golden brown.
Add the chopped onion, bell pepper, and zucchini to the skillet. Continue cooking, stirring occasionally, until the vegetables are tender and lightly browned (about 5 minutes).
Stir in the garlic powder, smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes until the spices are fragrant.
Add the spinach and chickpeas (or black beans) to the skillet, stirring to combine. Cook until the spinach wilts and the chickpeas are heated through, about 2-3 minutes.
Optionally, sprinkle nutritional yeast over the skillet for a cheesy flavor.
Garnish with fresh herbs like parsley or cilantro before serving.

Servings and timing

Servings: 2-3
Total time: 20 minutes

Variations

Add Vegan Sausage: Add crumbled vegan sausage for extra protein and flavor.
Swap the Vegetables: Feel free to swap in your favorite vegetables like mushrooms, tomatoes, or kale.
Spicy Skillet: For a spicy kick, add jalapeños or a pinch of cayenne pepper to the mix.
Tofu Scramble: For a more “eggy” texture, add a tofu scramble to the skillet.

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the skillet over medium heat, or microwave individual portions until heated through.

Vegan Breakfast Skillet

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes work great in this recipe! Feel free to use whichever variety you prefer.

Can I make this breakfast skillet ahead of time?

Absolutely! You can prep the vegetables and even cook the potatoes the day before. Just store the cooked components separately in the fridge and reheat when ready to assemble and serve.

Can I substitute the chickpeas with another plant-based protein?

Yes, black beans, kidney beans, or even tofu would make a great alternative to chickpeas.

What other vegetables can I add?

You can add any vegetables you like! Mushrooms, tomatoes, or even broccoli or kale would make excellent additions.

Can I make this gluten-free?

This recipe is naturally gluten-free! Just ensure that any added ingredients, such as tofu or vegan sausage, are also gluten-free.

How can I make the potatoes extra crispy?

For extra crispiness, spread the diced potatoes in a single layer in the skillet and avoid stirring them too often. You can also add a little extra oil to help them crisp up.

Can I make this dish spicier?

Yes! You can add more smoked paprika, cayenne pepper, or even fresh chili peppers to make it as spicy as you like.

Is this recipe suitable for meal prep?

Yes! This breakfast skillet can be stored in the fridge and reheated for a quick breakfast throughout the week. It holds up well in meal prep containers.

Can I use frozen potatoes instead of fresh ones?

Yes, frozen diced potatoes will work, though they may take a bit longer to crisp up than fresh ones. Be sure to cook them thoroughly for the best texture.

Can I use a non-stick skillet for this recipe?

Yes, a non-stick skillet is ideal for easy cooking and cleanup, but any large skillet or frying pan will work.

Conclusion

This Vegan Breakfast Skillet is a nutritious, delicious, and versatile way to enjoy a filling meal in the morning. The combination of crispy potatoes, sautéed vegetables, and chickpeas provides all the energy you need to start your day. It’s easy to customize based on your preferences, and it comes together quickly in just one pan. Whether you’re cooking for one or feeding a group, this skillet meal is sure to satisfy and leave you feeling nourished and energized. Enjoy!