Vegan Cooked Breakfast with Mashed Avocado,
Scrambled ‘Eggs’ and Sweet Potato Rosti

I love a cooked breakfast (at any time of the day), but what I love, even more, is when a non-vegan raves about a vegan meal (in this case, my husband has given it his seal of approval). I’m not a militant, it’s just that veggie or vegan meals can be really hard to grasp for a lot of people. This recipe has lots of tasty elements – dill is perhaps my most favourite herb, avocado lightens and brightens everything up and yet another use for sweet potatoes!


Vegan Cooked Breakfast

Portion: 2


  • 2 sweet potatoes 
  • 2 avocados (or 1 large)
  • 1 white onion 
  • 4-6 mid-sized tomatoes 
  • 100g Mushrooms (wild mushrooms are extra nice)
  • 1/2 can tinned ackee* (Jamaican fruit), chickpea tempeh or tinned harts of palm
  • Handful of fresh dill 
  • 2 garlic cloves 
  • 3 tbsp gluten-free flour (this can be optional)
  • 2 tsp paprika 
  • 2 tsp avocado oil 
  • 1 tsp nutritional yeast 
  • Squeeze lime juice
  • Himalayan salt & black pepper 

*Unripe ackee, along with the rind and seeds, contains a poison called hypoglycin. The FDA control ackee import into the US, though other countries do not have the same regulations. 



  1. If using ackee, tip your tinned ackee into a sieve and rinse well. Set in a pan, cover with water and a pinch of Himalayan salt and boil for 10 minutes. If not, carry on to step 2.


  2. Set the oven to 180 degrees, gas mark 4.5. Wash and stick in your tomatoes on a tray in the oven. No need for oil.


  3. Finely dice your garlic cloves (2) and 1/2 of the white onion. Peel and grate your sweet potatoes. Squeeze out as much liquid as you can before placing in a mixing bowl with the garlic and onion. 


  4. Add your spices; 2 tsp paprika, pinch Himayalan salt and lots of black pepper along with the nutritional yeast (1 tsp), 2 tsp avocado oil and 3 tbsp gluten-free flour. Mix well. *If you don’t want to use any flour, that’s fine, your rosti’s will just be a little looser.


  5. You can either make two large rostis or multiple smaller ones. I prefer to make two large ones as this is less faff.

    Either way, divide up you mix into two or four portions. Add a little avocado oil to the frying pan and get it hot (mid temp).

    Spoon in a portion of the mix and quickly press into a roundish shape using a spatula. Doesn’t need to be perfect, just try and get it even thickness so that it cooks evenly.

    Turn the temp down to a low-med heat. Give the pan a shake every minute or so to ensure that the rosti doesn’t stick. Once it has taken a more solid form, you can flip it over to cook on the other side. I prefer to literally flip as I find that it keeps its shape much better but you can use a spatula if you’re not feeling brave.

    Once this is cooked, stick it on a plate it in the bottom of the oven to keep warm and cook the next one.


  6. Wash and slice your mushrooms, if necessary, and cook these on a low heat in a frying pan with a little avocado oil or just a dash of water. Once cooked through add the fresh dill and cook until softened.

    If you are not using ackee, crumble your chickpea tempeh into a pan or your tinned harts of palm and cook through with a little avocado oil. You can add a dash of turmeric to either. 

  7. Mash your avocado (you can give it a blitz in the blender if it’s firm). Dice 1/2 of the white onion and mix together with a squeeze of lime juice.


  8. Construct – Rosti on the bottom, cover with the avocado mix, then mushrooms with scrambled ackee on top with a dash of paprika and black pepper, and tomatoes on the side.

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