Roasted Root Vegetable Hash & Eggs

I am guessing you may have realized I have a thing for runny eggs. For me eggs know no time boundaries, breakfast lunch and dinner I’m in. Of course you all know the runny egg’s best friend is avocado, but believe it or not, runny eggs go well with a whole lot more! Breakfast today is a hash of sweet potatoes, beets, turnips, and parsnips. A healthy breakfast for a weekend morning when you want to switch it up!

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Root Vegetable Hash & Egg
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Root Vegetable Hash & Egg

A healthy weekend breakfast when your tired of your usual eggs

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1

Ingredients

  • 1 small beet
  • 1/2 sweet potato
  • 1 turnip
  • 1 parsnip
  • 1 tbsp olive oil
  • 1 egg
  • sea salt to taste

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel off the skin of the beet, sweet potato, turnip, and parsnip and chop into cubes.
  3. Drizzle with olive oil and sea salt.
  4. Roast for 20-25 minutes.
  5. When the veggies are done, cook one egg to your liking and place on top!

 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Sweet Potato Beet & Goat Cheese Galette

I think it goes without saying that this is not how I expected my first Inauguration living in DC would go. Actually its about as far as I could have expected. I truly I wish we all could experience all the hope and excitement an Inauguration has to offer but instead I, like many people I  know living in DC plan on hibernating on Friday, and everyone else is leaving town.

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My guess is that instead of waking up early to get a spot on the parade route, I’ll be in the kitchen trying to forget what’s happening outside.

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If you are coming into DC for the Women’s March on Saturday, Pineapple DC, a community for women in food that seeks to connect the good food movement with the foodie movement to create a better food systems, and Cherry Bombe Magazine have put together some pretty perfect food suggestions! Proud to say I have been to half of the suggestions!

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Sweet Potato Beet & Goat Cheese Galette

  • Servings: 4
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something sweet, something crunchy, and something creamy all in a flaky whole wheat crust.

Ingredients

    – 1/2 cup of flour – 3/4 cup of whole wheat flour

  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 1/4 cup plain Greek yogurt
  • 1/4 cup of cold water
  • 1 sweet potato
  • 3 small beets
  • Rosemary
  • 2 TBSP crumbled goat cheese

Directions

  1. In a large bowl, add both flours, butter, and greek yogurt. use a fork or a pastry cutter to combine ingredients.
  2. Add the water to the bowl and continue to combine.
  3. Place the dough on plastic wrap and wrap tightly, place in refrigerate for an hour or overnight.
  4. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  5. After an hour, take out the dough, flour your surface, roll out until 1/2 inch thick.
  6. Carefully transfer dough to baking sheet.
  7. Thinly slice the sweet potato and beets.
  8. Arrange the sweet potato and beets in a circle.
  9. Fold up the sides of the sides of the dough, pressing the edges together lightly.
  10. Sprinkle the goat cheese and place rosemary.
  11. Bake in the over for 35-40 minutes.
  12. Enjoy warm!

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Spiralized Veggie & Potato Latkes

Why eat traditional potato latkes, when you can have a different latke every night of Hannukah!

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This year, I used my spiralizer to make latkes with white potatoes, sweet potatoes, zucchini, and butternut squash! 4 different veggies endless combinations. I went for traditional, sweet potato, white & sweet potato, zucchini & potato with scallions, and sweet potato and butternut squash.

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Spiralized Veggie & Potato Latkes

  • Servings: 6 Latkes
  • Print

a twist on the traditional latke

Ingredients

  • 1 potato, sweet potato, zucchini, 1/2 small butternut squash
  • 1/4 cup of white onions, chopped
  • 2 TBSP whole wheat flour
  • 1 1/2 tbsp of olive oil
  • 1/2 egg, whisked
  • – scallions (optional)

Directions

    1. Spiralize potatoes or veggies or both
  1. If you are using white potatoes, keep the spiralized potatoes in ice cold water.
  2. Use a paper towel to dry the potatoes.
  3. In a medium bowl, combine the spiralized veggies, onions, flour, and egg.
  4. In a large skillet on medium to high heat, add 1/2 tbsp of olive oil.
  5. Form 2 small patties and add them to the pan. Cook on each side for 3-4 minutes.
  6. Rest on paper towels while you cook the remaining latkes.
  7. Enjoy!

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And then, the next morning, top your latkes with cheese, avocado, and eggs!

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Spiralized Sweet Potato Hash with Eggs

I can’t believe I still haven’t shared an egg and avocado recipe with you. I jumped on the avocado toast bandwagon and I am still along for the ride. There is simply nothing better than avocado on toast for breakfast lunch dinner and a snack. This recipe takes the egg and avocado breakfast up a notch with a spiralized sweet potato hash.

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Now that I think about it, I guess I am also on the spiralizer bandwagon too. So naturally spiralizer + eggs & avocado is a match made in heaven.

 

sweet potato hash (1 of 1)-2sweet potato hash (1 of 1)-3sweet potato hash (1 of 1)-5sweet potato hash (1 of 1)-6sweet potato hash (1 of 1)-8sweet potato hash (1 of 1)-7The recipe serves 1 or 2 depending on how hungry you are. I initially intended for the recipe to serve 1, but the pan that I had was only big enough for half the sweet potatoes and one egg. However, after I finished one serving, I decided it was too good and cooked the rest of the potatoes with another egg.

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Moral of the story: the recipe really serves one and you should definitely make this for breakfast tomorrow!

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Sweet Potato Veggie Burger with Cranberry Yogurt Sauce

Did you know its National Sweet Potato Month? Let’s celebrate with these Sweet Potato Veggie Burgers.

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Trust me on this: store bought veggie burgers pale in comparison to homemade ones! Sweet potatoes aren’t the obvious choice when it comes to veggie burgers but the mashed consistency makes for a great texture.

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When it comes to (veggie) burgers for me its all about the toppings. Usually I’m all about the cheese but with this recipe I decided to leave it out. Instead I went the thanksgiving route and made a take on cran mayo using plain Greek yogurt instead mayonnaise.

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My sophomore or junior year of college, the school opened a new “healthy” organic station that served salads and sandwiches (among many other things like mac and cheese). All the cool kids were putting cran mayo on their sandwiches and eating organic mac and cheese and feeling #healthy (mind you this was before Instagram). Little did we know that organic and healthy were actually not synonymous. It turns out mayo is mayo and mac and cheese is mac and cheese regardless of whether or not it’s organic (too bad!).   This organic café also had sprouts which I decided would be the perfect addition to my veggie burger.

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The sprouts add a little crunch to the soft patty. I also purposefully chose a hard roll to give the burger some added crunch. I chose a small roll as to not over power the burger with lots of bread.

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Sweet Potato Black Bean Chili

Can you believe I have never had chili before?

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Today I am sharing the perfect chili recipe for my (and hopefully your) taste buds. I have never had chili before because I do not like tomatoes and until I came up with this recipe, I have never seen a tomato-less chili. (I am not really sure whether you can call this dish a chili without tomatoes, but I am going to go ahead and call this a chili). This is easy to make, freezes well and uses traditional spices. It’s a perfect week night meal and would make a great addition to your Superbowl menu this weekend!

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Sweet Potato Black Bean Chili

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