Vegan 'Huevos' Rancheros A healthy & satisfying breakfast
BY B R I D G E T T E L E E S O N – A Registered Holistic Nutritionist, Certified Raw Foods Chef & Vega Educator, in Vancouver, B.C. VEGA _TEAM
VEGATEAM
VEGAFANPAGE
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unday brunch can be healthy and satisfying with smart fats. These vegan “huevos” rancheros boast healthy fats from coconut oil, avocado and plant-based Omega-3s.
COLESLAW
Serves 4
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INGREDIENTS
TOPPING
BAKED “HUEVOS”
1 large sweet potato, diced 1 tsp. coconut oil, melted 1 tsp. chili powder 1 tsp. cumin 1 tsp. coriander salt to taste
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1 cup black beans, mashed 1-2 cups fresh salsa 2 avocados, diced 4-6 corn tortillas
Preheat oven to 425 F and line a cookie sheet with parchment paper. Toss sweet potato with spices and coconut oil. Lay a single layer on cookie sheet. Bake 20-25 minutes or until tender and crisp. Combine coleslaw ingredients and set aside. In a dry skillet, heat corn tortillas. Spread beans on tortillas and top with baked sweet potato. Put desired amount of coleslaw, salsa and avocado on top. Nutrition facts per serving Calories 351; protein 10 g; fat 17 g; carbs 50 g.
COURTESY VEGA
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¼ head purple cabbage, sliced thin ½-1 chilli pepper 1 red onion, sliced ½ bunch cilantro, chopped 1 lime, juiced 1 Tbsp. extra virgin olive oil salt to taste
DIRECTIONS
66 Best of Food & Nutrition Special Edition 2020
IMPACT Magazine
