Vegan Breakfast Sweet Potato Chili Bake

Jay had been begging me to make my vegan breakfast casserole and my vegan breakfast shepherd’s pie, both delicious options to begin the day. So I thought I’d surprise him with a dish that is superficially similar but actually quite different: this vegan breakfast sweet potato chili bake. This is one of those casserole recipes you can make for any meal, and it combines everything in one dish: veggies, check. Protein, check. Deliciousness, ooh, yeah, check! Although there are three layers in this bake, it is not a difficult or lengthy one to make. In fact, you can pull it together in minutes. And if you use an oven-safe skillet you can also make it in a single pot (with one small bowl to mix the breadcrumbs and herbs. I don’t recommend a cast iron skillet for this recipe because it has tomatoes in it). I hope you’ll try this easy but yummy dish for a special someone today or any other day you’re feeling like a treat. I love it, as always, when you post the photos of recipes you make on Instagram (tag them @holycowvegan), and if you try this one, be sure to let me know there or right here, in the comments. Love, and a happy Valentine’s Day, to all of you.

What we love about this recipe

Easy Comforting Super healthy, with lots of protein from the beans and vegan meat as well as veggies in the chili, and with the sweet potatoes. An entire meal on its own. Has all those yummy, contrasting flavors and textures. Super kid-friendly. Mine usually hates sweet potatoes but polished them – and half the casserole – over breakfast and lunch.

Ingredients

Sweet potatoes Vegetable oil Leeks (or shallots. You can also use one of each) Garlic Meatless beef (I used Beyond, any kind is fine, so long as it’s crumbly) Habanero pepper (I love the flavor the habanero adds. You can also use one canned chipotle chili in adobo sauce) Ground cumin Ground coriander Tomatoes Chili powder Smoked paprika (or regular paprika) Black beans Panko breadcrumbs Dry sage Salt Ground black pepper

Steps and tips

Bake the sweet potatoes until cooked. To do this, I pierce the sweet potatoes with a knife five to six times, then I microwave them on high power for six to eight minutes or until a knife goes cleanly through the thickest part. Try not to get the potatoes so soft that they fall apart. Peel the sweet potatoes and cut into ¼th-inch-thick slices. While the sweet potatoes are baking, you can get started on the chili. Heat oil in an oven-safe skillet or a regular skillet. Add the leeks or shallots, finely chopped, into the skillet with the garlic, minced. Add salt and ground black pepper. Saute for five minutes or until the shallots are soft and begin to brown. Add the meatless meat and mix it in, breaking up any pieces that are clumping together. Add the ground cumin and coriander and the habanero pepper, minced. Continue to saute, stirring frequently, for another five minutes. Add the tomatoes, smoked paprika and chili powder. Mix well and cook a couple more minutes until tomatoes begin to break down. Add the black beans (drain before using). Add half to one cup of water (I use half because I like this chili really thick) and stir it all well. Add salt if needed. Bring to a boil, let it simmer for five minutes, then turn off the heat. While the chili is cooking, preheat the oven to 425 degrees. Mix the panko breadcrumbs in a small bowl with sage, salt, ground black pepper, cheddar cheese shreds and a teaspoon of oil. You can skip the cheddar cheese but it’s really nice and kids, especially, love it. After the chili is cooked, transfer it to a baking dish if not using an oven-safe skillet. Layer the sliced sweet potatoes on top of the chili. Sprinkle the breadcrumb mixture on top of the sweet potatoes. Bake 20 minutes or until the breadcrumbs are golden and the chili is bubbling. Let stand five to 10 minutes before serving.

Make-ahead and freezing tips

You can make the chili and bake the sweet potatoes two to three days in advance and put the dish together before baking the day you serve. Check to get new recipe updates by email.

You can make the entire casserole ahead but preferably bake it the day you serve. Wrap tightly in cling wrap and refrigerate for 2-3 days or freeze for longer periods. If you freeze, thaw before baking. I call this a six-serving recipe but those are very hearty servings. You can easily serve this to eight people. Or, you might end up polishing off the entire dish by yourself, who knows? 😉