Sweet Potato, Black Bean & Mushroom Brekky (Vegan)

Sweet Potato, Black Bean & Mushroom Brekky (Vegan)

Ingredients (4x Serves):
500g Sweet Potato.
200g Black Beans.
300g Spelt Loaf, toasted (~8 Slices).
100g Mushrooms.
2 Tsp Himalayan Herb + Garlic Physique Seasoning.
Mixed Rocket/Baby Spinach Leaves.
Sriracha Chilli Sauce.
2 Tsp Macadamia Nut Oil.

Macros (Per Serve):
Protein = 17.3g
Carbs = 50.4g
Fats = 1.8g

Total Calories = 323 Cals.


Clean sweet potatoes under running water. Dry and cut in half lengthwise. Slice into 0.5cm thick slices. Steam until tender either in stovetop steamer over boiling water, or microwave steamer. Either is fine, cook until just tender.

Heat Macadamia Nut Oil in a fry pan over a medium-high heat. Once oil is heated, add mushrooms to pan and top with the Himalayan Herb + Garlic Physique Seasoning. Fry for 3-5 minutes until almost done. Whilst the mushrooms are frying, toast the Spelt Bread (or whichever bread you choose) until golden brown. Once Mushrooms are almost done, add Black Beans to the pan and cook for a further minute or two.

On a suitable size serving plate, lay out pieces of toasted spelt bread. Top each slice with a handful of the mixed Rocket/Baby Spinach leaves and then top with the steamed, sliced sweet potato. Top the sweet potato with the pan-fried mushroom and black bean mix.

Drizzle Sriracha Chilli Sauce over the top and serve immediately.

This dish is completely Vegan and is super delicious! I made it with the idea of replacing the eggs in “Eggs on Toast” with Sweet Potato. It worked out an absolute treat! I eat this often!

Enjoy! 🙂

Jarrod Carmody.
Physique Chef.

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