Break out of your breakfast rut and give this colorful Sweet Potato and Lentil Hash a try. The natural sweetness of sweet potatoes and the earthy flavor of lentils make this hash filling, sweet, savory, and just all-around delightful. Packed with essential nutrients like beta-carotene, protein, and a surplus of phytonutrients, it's not only a wholesome morning meal but also a nourishing way to start your day with plant-based vitality.

1 cup onion (diced)

1 cup red bell pepper (seeded and diced)

1 cup mushrooms (sliced)

2 cups sweet potato (diced)

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

1 tsp garlic granules

¼ tsp salt (optional)

1 cup lentils (home-cooked or BPA-free canned, drained and rinsed)

2 cups kale (stems removed, leaves chopped)

1 tbsp cilantro (optional; chopped)

Plant-Based Aioli (or nutritional yeast, to taste)

8 oz organic tofu (firm or extra-firm, drained (not pressed))

½ tsp mustard powder

2 tsp Dijon mustard

1 tbsp lemon juice (freshly squeezed)

kala namak (or salt, to taste (optional))

Heat a large stovetop pan over medium-high heat. Once hot, add the onions, peppers, mushrooms, and sweet potatoes, cooking and stirring often for 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan; however, the mushrooms should naturally deglaze the pan as they release their water content.

As the veggie mixture is cooking, mix together all of your spices (cumin, chili powder, smoked paprika, garlic granules, and optional salt) in a small bowl.

After the veggies have cooked for 5 minutes, add the spices. Stir, then cover the pan ¾ to steam the potatoes for 3–4 minutes or until the potatoes are fork-tender.

Next add the lentils and the kale, tossing until the kale is tender, about a minute.

Taste for additional salt and pepper. Add optional cilantro.

While the potatoes are cooling slightly for consumption, make your Plant-Based Aioli if you have time (see step 7 if you don’t have time): Add all of the Plant-Based Aioli ingredients to a blender or food processor and blend until creamy. (A high-speed blender works best to get it super creamy, but a food processor will work! You’ll just want to blend it for longer; pause to scrape the aioli from the sides, then keep blending until you reach the desired consistency.) Add 1–2 tablespoons of water at a time to reach the desired consistency, which can range from hummus-style (great for dipping or serving on the side of the hash dish) to a sauce consistency if you want to drizzle the aioli over the hash.

Divide the sweet potato hash between plates and serve with the Plant-Based Aioli drizzled over top or served on the side. If you’re low on time, skip the aioli and sprinkle nutritional yeast over top.