This is one of my go-tos because it’s so easy to make and it’s really delicious! And you only need one large skillet. All you’ll need is:
- shredded hash browns
- organic brussel sprouts
- organic baby spinach
- organic tomato
- nutritional yeast
- cashew fiesta dip
- cold-pressed extra virgin olive oil
- pink salt, red pepper, everything but the bagel, and 21 seasoning salute
*Everything above was purchased at Trader Joe’s!*
Let’s Begin
Wash all your veggies and begin cutting the brussel sprouts in halves or fourths, depending on your preference.
Grab a large skillet and add some canola oil. Turn the heat to high to get the oil hot. Once the oil is ready, lower the heat to medium-low and add the brussels to the skillet. Season to your liking. I personally used red pepper, everything but the bagel, and 21 seasoning.
Push the brussels to one side of the skillet and add your hash browns. Add any extra oil if necessary. Season with same seasonings but keep the hash browns and brussels separate.
While that’s cooking, slice and dice the organic tomato. Sprinkle some pink salt on top. (You don’t need any of this to be organic, I just notice a difference in taste in tomatoes whether they’re organic or conventional.)
Check on the brussels and hash browns. Flip them over to get both sides evenly cooked.
Add about 2 tbsp of the cashew fiesta dip (or any cheese alternative you enjoy) on the hash brown side. Begin mixing the hash browns and brussels together in one big scramble!
Grab the washed organic baby spinach and lay it on top of the scramble. Sprinkle some pink salt on top of the spinach only. Mix together.
Turn the heat off once everything is ready! Add a sprinkle of nutritional yeast and the diced tomato to your beautiful scramble.
Transfer to a bowl and it’s complete! This is such a tasty, quick meal and leaves me feeling satisfied.
Below is a video of the recipe being cooked 🙂 If you try this recipe out, let me know what you think and if you made any changes!
