Last week I told you about the beginning of my vegan experiment journey and I have to say, the first week and a half I was.. hungry! No lie. I’m not used to eating many carbs so replacing some of my normally high protein meals with lower protein foods supplemented with carbs was not working well for me.

Part of me wanted to give up, but anyone that knows me will tell you I don’t give up easily just because things get a little tough. So instead, I needed a solution, which was simply to “do vegan” better. For me, this included, most importantly, finding a more filling breakfast, since for me this seems to be the deciding factor of how my hunger goes for the day.. enter this sweet potato hash!

I wasn’t super convinced that soy chorizo was going to be very impressive, but I was jonesing for something that was meat like, and I’m happy to report that was satiated by “soysage” (note: the Trader Joe’s brand has been my favorite so far). I’m even happier to report, this hash is not only amazing but it is so filling and my problem of what felt like an eternal hunger is being solved! With additions like this, I think I may just make it through this little experiment after all.


Vegan Chorizo Sweet Potato Hash {Gluten Free, Paleo}

This healthy and hearty vegan hash will leave you wanting for nothing (especially meat!)

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings


  • 12 oz soy chorizo
  • 2 large sweet potatoes, peeled and cut into bite sized pieces
  • 1 large yellow onion, diced
  • 1 1/2 tablespoons oil (coconut or your favorite)
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 teaspoons oregano
  • Salt & pepper to taste


  1. In a large pan over medium high heat, melt oil and add diced sweet potatoes. Cook potatoes until beginning to soften, about 10 minutes, stirring occasionally.
  2. When potatoes begin to soften, add onions and peppers cooking until softened and potatoes start to brown, about 10 more minutes.
  3. Next, add garlic, stirring until fragrant, about 30 seconds. Add remaining spices, tossing until evenly coated. Return chorizo to pan and continue cooking until warm. Serve immediately.

Source: See Brooke Cook Original

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