Crispy Breakfast Potatoes With Beans

Gluten Free - Protein Packed - A Complete Breakfast

Every year for my Birthday in February, my husband and I like to go traveling somewhere tropical either to Mexico, Hawaii or somewhere local and hot like Joshua Tree. It’s always an adventure and so necessary for us to get out of the rainy season here in San Diego. You could say we’re a little surf & sun obsessed. Yet, when it comes to eating plant-based and gluten free while traveling, it can become a bit dicey. You never know what you’re going to find, but one thing for sure is there will *always* be potatoes and beans. No matter what culture you’re in, or where in the world you go, this has become such a staple for us that we now make it at home. It’s no longer “the only thing on the menu” and it’s become something I crave all the time.

The best part about this dish is that you can eat it for breakfast, lunch, or dinner! Make a large batch at the beginning of the week for a great whole food plant based meal prep. Make some cashew cream along side, and warm some tortillas for the most epic vegan breakfast.

Eating meals like this are not only delicious, but are good for you, too. There is so much evidence to show that eating a diet high in fiber and plant protein can help heal your gut and can be prevention for things like heart disease and colon cancer. Two of the top leading causes of death that are related to what we’re eating! It’s about not over complicating things, and nothing is more simple than potatoes and beans.

This recipe is:

• gluten free

• dairy free

• a simple & easy breakfast

• protein packed

• a complete balanced meal