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Updated: Aug 22, 2021

This SWEET POTATO BREAKFAST SKILLET is a great way to get a load of veggies in at the beginning of your day.

Plus, it’s so yum!

So delicious and filling, this is a great way to kick off your day!

Load this up with whatever veggies you have in your fridge. You can also drizzle this with srirach, some lemon juice, or sprinkle it with some vegan parmesan... Make it yours!

You can also cook up some vegan bacon or breakfast sausage and add it in right before serving for an added twist!

This may very well be the perfect brunch recipe!

Let’s get cooking!



  • 1 large sweet potato, cut into 1 inch chunks (about 2 Cups)

  • 1 onion, diced

  • 8 oz mushrooms, sliced

  • 1 to 2 garlic cloves, minced

  • 1 Cup chopped peppers

  • 1/2 tsp garlic powder

  • 1/2 tsp smoked paprika

  • Salt & pepper to taste

  • 1 Cup chopped tomatoes

  • 2 Cups baby spinach

  • Green onion for garnish

  • Oil for cooking

  • Cooked vegan bacon (optional)


  1. Add the chopped sweet potato to a pot of boiling salted water and boil them for about 5 minutes or until fork-tender. Drain and set aside to allow to cool.

  2. To a heavy pan or cast iron skillet, add about 2 Tbsp of oil and heat over medium-high heat. Add the onion and sprinkle with salt. Cook until soft and add the mushrooms and garlic. Cook for another 5 minutes until they begin to brown. Add the peppers and cook for 1-2 more minutes. Remove the vegetables from the pan and set aside.

  3. Add another 2 Tbsp of oil to the pan and add the sweet potatoes once the oil is very hot. Fry over medium-high heat until they start to brown. Season to taste with salt and add the smoked paprika and garlic powder. Toss the sweet potato to brown on all sides using a flat spatula to avoid mashing it while doing so.

  4. Add the vegetables back to the skillet along with the spinach and tomatoes. Fold everything together carefully to avoid breaking up or mashing the sweet potatoes. Remove the pan from the heat, add the vegan bacon (if using) and garnish with the green onion.

  5. Serve hot and enjoy!

Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!

All images & content on this blog are protected. Please do not use images or content without prior consent or permission. If you want to share or repost this blog post, please include a link back to this original post and provide proper credit.

This post may contain affiliate links, which may or may not mean that I received some kind of compensation for doing so. Sometimes I just share links and products that I love. Rest assured, I will never recommend anything that I don’t use or like myself.

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