Hello my friends! I've been a little busy with our family birthday season getting into full swing, so a lot of my meal prepping has been sticking with basic classics that are easy and quick to prepare. The only downside to that is it doesn't give me as much motivation to post since I don't want to bore you with the same food all of the time. However, I got a chance yesterday after getting excited by all of the #fruitsandveggiesmonday entries to get in the kitchen to make something different myself--a delicious veggie-packed breakfast bake!
My love affair with the farmers market continues, so of course I brought home a solid haul this past weekend. Since I can't seem to edit my purchases (I mean, I am supporting the local farmers...), I am constantly trying to find some great ways to use a ton of veggies in one dish. @dksart and I do a really good job of not wasting anything regardless, but it's still great to try to use everything when it is fresh. Unless we had grown it ourselves, it doesn't get much fresher than this...
My pal @puravidaville got me hooked on rutabagas. Since she doesn't have access to any in her tropical paradise (yeah, I don't feel that bad for you girl 😉), I figured I might as well eat her share as well as mine. One of my favorite farmers pretty much always has sweet potatoes, so I decided the two root veggies would make a fantastic hash-type casserole. Brussels, onion and chopped greens rounded out the veggie party to create this dish. I've said before I'm always looking for ways to load up on vegetables early in the day, so this fits the bill big time!
Besides the fact that this came out totally fantastic, the food processor totally did the work for me. With the exception of the greens, everything else got run through to get shredded without much effort on my part. Better to save my energy for my new-found consistent running routine. 😉 I didn't use anything to bind it, so even after baking it doesn't hold together like some traditional casseroles. We definitely didn't mind because the flavor is completely on point. I may make some of my black bean flour muffins to totally knock all my macronutrient needs out of the park tomorrow morning at breakfast.
Root Veggie Breakfast Bake
Makes approximately 8 servings
- 1 large sweet potato, cleaned & shredded
- 1 medium rutabaga, cleaned, peeled & shredded
- 1 small yellow onion, peeled & chopped
- 1 pound Brussels sprouts, trimmed & shredded
- 4 cups roughly chopped leafy greens (I used a mix of chard & tat soi)
- 1 cup unsweetened cashew milk
- 2 tablespoons spicy brown mustard
- 2 heaping tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon roasted garlic powder (or regular garlic powder)
- 1/4-1/2 teaspoon cayenne (optional)
- avocado for serving
Preheat your oven to 350 degrees Fahrenheit. Lightly oil a 9 x 12-inch casserole dish.
Prepare all of your vegetables, then incorporate together into a big bowl. Separately, combine the cashew milk and remaining ingredients (up to the avocado). Mix the sauce well then pour into the vegetable mixture and stir together to get everything lightly coated.
Spoon out the vegetable mixture into your prepared dish. Place in the oven then cook for about 40-45 minutes, or until the top starts to brown.
Remove from heat, then let cool slightly before serving. Slice up some avocado for a dose of healthy fat and creamy texture to add to each bite! Great for a big brunch crowd, or like I do for breakfast all week. You could easily use this as a side dish instead of breakfast, too.
I'll add this one to the #tastytuesday lineup by @qurator since I haven't joined in on that fun challenge in a while! @goldendawne was awesome enough to feature an interview with me about my recent cookbook in the latest Talk of the Town feature, so I am very grateful for the fantastic community support that @qurator gives out!
