Vegan Breakfast Sweet Potato Chili Bake
A sassy chili and soft sweet potatoes combine with crunchy panko breadcrumbs and salty vegan cheddar cheese strands for the ultimate gastronomic experience to begin your day. And you can do it all in under 30 minutes of hands-on time with 20 more in the oven. Soy-free, nut-free and can be made with gluten-free breadcrumbs.
Servings: 6 servings
Calories: 544kcal
Equipment
- 12-inch skillet (oven-safe skillet preferable)
- Small bowl
Ingredients
- 2 large sweet potatoes
- 1 teaspoon avocado oil or any neutral oil
- 2 leeks (green and white parts. Or use 2 shallots. Chop them finely)
- 4 cloves garlic (minced)
- 16 oz meatless beef (I use Beyond Beef. Any kind is fine here.)
- ¼ to ½ habanero pepper (this adds a lot of flavor and, of course, a lot of heat, so use a small piece if sensitive and deseed before using. Make sure you wash your hands after handling chili peppers. If you don't want to use a habanero, use one jalapeno pepper)
- 1 tablespoon ground coriander
- 1½ teaspoon ground cumin
- 2 tomatoes (finely diced)
- 1-2 teaspoon chili powder (use more or less based on how spicy the chili powder is)
- ½ teaspoon smoked paprika
- 14 oz black beans (canned. Or approx 1 ½ cups cooked. Drain the can or cooking liquid before use)
- Salt to taste
For breadcrumb topping
- ½ cup panko breadcrumbs (these are really crunchy and nice here but you can use regular breadcrumbs if you'd rather. To make this dish gluten-free, use gf breadcrumbs)
- 1 teaspoon dry sage
- Salt and ground black pepper to taste
- 1 teaspoon avocado oil or any neutral oil
- ½ cup vegan cheddar cheese shreds
Instructions
- Pierce the sweet potatoes six to seven times each with a knife and microwave, skin on, on high power for 6-8 minutes or until a knife in the center goes cleanly through. When cool enough to handle, peel and cut into ¼-th inch thick slices.
- In a skillet, heat the oil. Add the leeks or shallots and garlic and saute until they are soft and start to brown, about five minutes.
- Add the meatless beef and cook, stirring and breaking up any big lumps, for five minutes.
- Add the tomatoes, smoked paprika and chili powder. Mix well and cook a couple more minutes until tomatoes begin to break down.
- Add the black beans (drain before using). Add half to one cup of water (I use half because I like this chili really thick) and stir it all well. Add salt if needed. Bring to a boil, let it simmer on low heat for five minutes, then turn off the heat.
- While the chili is cooking, preheat the oven to 425 degrees.
- Mix the panko breadcrumbs in a small bowl with sage, salt, ground black pepper, cheddar cheese shreds and a teaspoon of oil. You can skip the cheddar cheese but it's really nice and kids, especially, love it.
- After the chili is cooked, transfer it to a baking dish if not using an oven-safe skillet.
- Layer the sliced sweet potatoes on top of the chili. Sprinkle the breadcrumb mixture on top of the sweet potatoes.
- Bake 20 minutes or until the breadcrumbs are golden and the chili is bubbling. Let stand five to 10 minutes before serving.
Nutrition
Calories: 544kcal | Carbohydrates: 62g | Protein: 24g | Fat: 23g | Saturated Fat: 1g | Sodium: 109mg | Potassium: 817mg | Fiber: 12g | Sugar: 7g | Vitamin A: 17150IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 4mg