25+ Flavorful Sunday Vegan Electric Skillet Recipes for Your Meals

Sundays have a way of calling for something special — a meal that feels indulgent yet doesn’t require hours in the kitchen.

Whether it’s a laid-back brunch, a family dinner, or a solo indulgence, the key to a perfect Sunday meal is simplicity without sacrificing flavor.

Enter the electric skillet: an all-in-one appliance that can sauté, simmer, and serve up a variety of dishes with ease.

When it comes to plant-based cooking, the electric skillet is an absolute game changer for making hearty and nutritious meals.

In this post, we’re bringing you over 25 vegan recipes that will make your Sunday cooking simple and satisfying.

From savory stuffed mushrooms and hearty stews to sweet potato hashes and fragrant curries, these recipes will add warmth and flavor to your day.

25+ Flavorful Sunday Vegan Electric Skillet Recipes for Your Meals

With these 25+ vegan electric skillet recipes, Sunday cooking has never been so effortless or delicious.

Whether you’re looking to create a hearty brunch, a quick dinner, or a show-stopping dish for guests, the electric skillet makes it all possible with minimal cleanup and maximum flavor.

From the comforting richness of a vegan chickpea curry to the satisfying texture of stuffed portobello mushrooms, these recipes offer a little something for everyone.

Don’t forget to experiment with your favorite flavors and ingredients to make these meals truly your own.

Vegan Electric Skillet Stir-Fried Rice

This hearty vegan stir-fried rice dish is perfect for a cozy Sunday brunch or a quick dinner. With a mix of fresh vegetables and aromatic seasonings, it’s simple to make and full of satisfying flavors.

Ingredients:

• 3 cups cooked and cooled rice (preferably day-old)
• 1 cup broccoli florets
• 1 bell pepper, diced
• 1 carrot, peeled and sliced into thin rounds
• ½ cup frozen peas
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 3 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon sriracha or chili sauce (optional)
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Preheat the electric skillet to 350°F (175°C). Add the sesame oil and let it heat for a minute.
2. Add the garlic and ginger, sautéing for about 1 minute or until fragrant.
3. Toss in the broccoli, bell pepper, and carrot, cooking for 3-4 minutes until tender-crisp.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir in the soy sauce, rice vinegar, and sriracha, mixing well until the rice is evenly coated.
6. Add the peas and stir-fry for an additional 2 minutes.
7. Serve warm, garnished with green onions and sesame seeds.

This stir-fried rice is packed with nutrients and flavors. The sesame oil provides a subtle nutty richness, while the combination of garlic and ginger adds depth. It’s a perfect way to make use of leftover rice while enjoying a nutritious meal.

Vegan Skillet Sweet Potato Hash

A warm and satisfying vegan sweet potato hash that’s full of color, texture, and bold flavors. This dish is simple, comforting, and great for starting the day right or as a side for a Sunday feast.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (optional, for serving)
• Lime wedges (optional, for serving)

Instructions:

1. Preheat the electric skillet to 400°F (200°C). Add the olive oil and let it warm.
2. Add the sweet potatoes to the skillet and cook for about 8-10 minutes, stirring occasionally until they begin to soften.
3. Add the red bell pepper and onion, sautéing for another 5 minutes or until the sweet potatoes are golden and tender.
4. Sprinkle in the paprika, cumin, smoked paprika, salt, and black pepper, mixing well to coat evenly.
5. Cook for another 2-3 minutes, stirring frequently to ensure the flavors blend together.
6. Serve with sliced avocado and a squeeze of lime for a burst of freshness.

This sweet potato hash is rich in vitamins and antioxidants and offers a balance of sweet and savory flavors. The blend of spices adds a warm, smoky undertone that elevates the dish, making it perfect for a leisurely Sunday breakfast or brunch.

Vegan Skillet Pasta Primavera

An easy, colorful dish featuring pasta and a medley of sautéed vegetables in a garlicky, herb-infused sauce. Perfect for a comforting Sunday lunch or a quick weeknight dinner.

Ingredients:

• 12 oz (340g) pasta of choice (e.g., fettuccine, spaghetti, or penne)
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 cup baby spinach
• 1 cup sliced mushrooms
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon chili flakes (optional)
• Salt and black pepper to taste
• 1 lemon, zest and juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Preheat the electric skillet to 375°F (190°C) and add the olive oil.
3. Sauté the garlic for 1 minute, then add the mushrooms and cook until they start to brown, about 3 minutes.
4. Add the cherry tomatoes and zucchini, cooking for 2-3 more minutes until they begin to soften.
5. Stir in the spinach and cook until wilted, about 1 minute.
6. Sprinkle in the dried oregano, basil, and chili flakes, stirring to combine.
7. Add the cooked pasta to the skillet and toss with the vegetables, ensuring everything is well mixed.
8. Add the lemon zest and juice, seasoning with salt and black pepper to taste.
9. Serve topped with fresh parsley.

This pasta primavera is a simple yet elegant way to enjoy a variety of vegetables. The lemon juice adds a bright, refreshing element that ties the flavors together. Ideal for those who love a light and healthy pasta dish with a rich flavor profile.

Vegan Electric Skillet Tofu Scramble

A protein-packed, flavorful vegan scramble that mimics the texture of eggs, making it a perfect brunch option. This dish is versatile, easy to make, and loaded with hearty vegetables and savory spices.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 1/2 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 2 green onions, sliced
• 1 avocado, sliced (optional, for serving)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Preheat the electric skillet to 350°F (175°C) and add olive oil.
2. Add the crumbled tofu to the skillet and sauté for 2-3 minutes.
3. Sprinkle in the turmeric, smoked paprika, and cumin, mixing well to coat the tofu evenly.
4. Add the spinach, cherry tomatoes, and red bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.
5. Stir in the green onions and season with salt and black pepper to taste.
6. Serve the tofu scramble with sliced avocado and a sprinkle of cilantro for added freshness.

This vegan tofu scramble is packed with protein and essential vitamins, making it a great option for starting your day with energy. The blend of spices enhances the natural flavors, while the vegetables add a variety of textures and nutrients, perfect for a satisfying breakfast or brunch.

Vegan Electric Skillet Chickpea and Vegetable Curry

A rich and creamy chickpea and vegetable curry that’s perfect for warming up on a Sunday. This dish is simple yet full of bold, complex flavors, making it a favorite among vegan and non-vegan eaters alike.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup coconut milk
• 1 large carrot, peeled and sliced into rounds
• 1 cup cauliflower florets
• 1 cup peas (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper (optional)
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions:

1. Preheat the electric skillet to 375°F (190°C) and add olive oil.
2. Add the sliced carrot and cauliflower florets, sautéing for 3-4 minutes until they start to soften.
3. Stir in the diced tomatoes, chickpeas, and coconut milk. Mix well.
4. Add the cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Stir until the vegetables and chickpeas are coated in the sauce.
5. Simmer for 10-12 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
6. Add the peas and cook for another 2 minutes. Season with salt to taste.
7. Serve over rice or with warm naan, garnished with fresh cilantro.

This chickpea and vegetable curry is a perfect blend of aromatic spices and creamy coconut milk, making it rich and satisfying. It’s ideal for those who love hearty, plant-based meals that are both comforting and nutritious.

Vegan Electric Skillet Lentil Sloppy Joes

A twist on the classic Sloppy Joe, this vegan version uses lentils and hearty vegetables for a protein-rich, satisfying sandwich filling. Full of bold flavors, it’s perfect for a casual Sunday meal or even a weekday dinner.

Ingredients:

• 1 cup cooked lentils (brown or green)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 tablespoon tomato paste
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• Whole wheat burger buns
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the electric skillet to 350°F (175°C) and add olive oil.
2. Sauté the diced onion and bell pepper for 3-4 minutes until they become soft.
3. Add the minced garlic and cook for 1 minute, stirring constantly.
4. Stir in the cooked lentils, tomato sauce, tomato paste, apple cider vinegar, and maple syrup.
5. Add the smoked paprika, chili powder, salt, and black pepper, mixing thoroughly.
6. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken.
7. Serve on whole wheat burger buns, garnished with fresh parsley.

These vegan lentil Sloppy Joes are a hearty and satisfying alternative to the traditional version. The combination of smoky paprika and a touch of maple syrup adds a rich depth of flavor, making them perfect for a cozy Sunday meal.

Vegan Electric Skillet Vegetable Fajitas

A quick and flavorful dish that’s perfect for a Sunday lunch or dinner, these vegetable fajitas are packed with colorful veggies, smoky spices, and a touch of lime. Perfect for serving with warm tortillas and your favorite toppings.

Ingredients:

• 1 bell pepper, sliced into strips
• 1 red onion, sliced into strips
• 1 zucchini, sliced into half-moons
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1 lime, cut into wedges
• Flour or corn tortillas, for serving
• Fresh cilantro and avocado slices (optional, for garnish)

Instructions:

1. Preheat the electric skillet to 375°F (190°C) and add olive oil.
2. Add the sliced bell pepper, onion, zucchini, and mushrooms. Sauté for 4-5 minutes until the vegetables begin to soften.
3. Stir in the cherry tomatoes, cumin, smoked paprika, and chili powder. Season with salt and black pepper to taste.
4. Cook for an additional 2-3 minutes until the vegetables are tender and the spices are well distributed.
5. Serve warm with tortillas, a squeeze of lime, and a sprinkle of fresh cilantro and avocado slices if desired.

These vegetable fajitas are a vibrant and delicious option, bursting with flavors from the combination of fresh veggies and smoky spices. Perfect for a light yet satisfying meal that everyone will love, they pair wonderfully with a side of guacamole or a fresh salad.

Vegan Skillet Mushroom Stroganoff

This creamy, dairy-free mushroom stroganoff is rich, comforting, and perfect for a relaxed Sunday dinner. With earthy mushrooms and a rich, flavorful sauce, it’s a plant-based take on the classic comfort food.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 cups mushrooms, sliced (such as cremini or button)
• 1 teaspoon paprika
• 1 tablespoon soy sauce or tamari
• 1 cup vegetable broth
• 1/2 cup unsweetened plant-based milk (such as oat or soy)
• 2 tablespoons nutritional yeast
• 1 tablespoon flour (or cornstarch for gluten-free)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Cooked pasta or rice (for serving)

Instructions:

1. Preheat the electric skillet to 350°F (175°C) and add olive oil.
2. Sauté the onion and garlic for 2-3 minutes until fragrant and slightly golden.
3. Add the sliced mushrooms and cook for 5-7 minutes until they release their liquid and start to brown.
4. Stir in the paprika and soy sauce, mixing well.
5. Add the vegetable broth and plant-based milk, stirring to combine.
6. Sprinkle in the nutritional yeast and flour (or cornstarch), stirring until the sauce thickens, about 2-3 minutes.
7. Season with salt and black pepper to taste. Serve over cooked pasta or rice and garnish with fresh parsley.

This vegan mushroom stroganoff is rich, creamy, and satisfying. The combination of mushrooms, plant-based milk, and nutritional yeast creates a hearty dish that’s both comforting and full of umami flavor. It’s a great way to enjoy a classic dish without compromising on taste.

Vegan Skillet Sweet and Sour Tofu

This sweet and sour tofu is a quick and easy dish packed with bold flavors and crispy texture. Perfect for a Sunday dinner, it combines sweet pineapple and vibrant vegetables for a satisfying and well-rounded meal.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup bell pepper, diced
• 1/2 cup pineapple chunks (fresh or canned)
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1/4 cup low-sodium soy sauce or tamari
• 1/4 cup rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon tomato ketchup
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional)
• Green onions, sliced (for garnish)
• Cooked rice (for serving)

Instructions:

1. Preheat the electric skillet to 375°F (190°C) and add vegetable oil.
2. Toss the tofu cubes in cornstarch until coated. Add the tofu to the skillet and cook for 4-5 minutes on each side until golden and crispy. Remove from the skillet and set aside.
3. Add the diced onion, bell pepper, and garlic to the skillet and sauté for 2-3 minutes until tender.
4. Stir in the pineapple chunks and cooked tofu.
5. In a small bowl, mix the soy sauce, rice vinegar, maple syrup, ketchup, and grated ginger. Pour the sauce over the tofu and vegetables in the skillet.
6. Cook for 3-4 more minutes, stirring to coat the tofu and vegetables in the sauce.
7. Serve over rice and garnish with sesame seeds and green onions.

This sweet and sour tofu dish is an irresistible blend of tangy, sweet, and savory flavors. With crispy tofu and vibrant veggies, it’s a delightful meal that’s perfect for ending a Sunday on a high note. The pineapple adds a burst of sweetness that balances the tangy sauce beautifully.

Vegan Electric Skillet Ratatouille

A hearty, vegetable-packed dish that showcases the best of summer produce. This ratatouille is full of robust flavors and makes a wonderful Sunday dinner when served with crusty bread or over a bed of rice.

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced into half-moons
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh basil, for garnish
• Crusty bread or rice, for serving

Instructions:

1. Preheat the electric skillet to 375°F (190°C) and add the olive oil.
2. Add the onion and garlic to the skillet and sauté for 2-3 minutes until fragrant and slightly golden.
3. Stir in the eggplant and cook for 5 minutes, stirring occasionally until it starts to soften.
4. Add the zucchini, bell pepper, and cherry tomatoes. Cook for an additional 5-7 minutes until the vegetables are tender.
5. Sprinkle in the oregano, thyme, and smoked paprika. Season with salt and black pepper to taste.
6. Let the mixture simmer for another 3-4 minutes, allowing the flavors to meld together.
7. Serve warm, garnished with fresh basil and accompanied by crusty bread or rice.

This vegan ratatouille is perfect for a casual yet elegant Sunday dinner. The combination of vegetables and herbs creates a rich, comforting dish full of Mediterranean flavors that’s sure to please everyone at the table.

Vegan Skillet Cauliflower Fried Rice

A healthier twist on traditional fried rice, this dish uses cauliflower rice for a lower-carb alternative while still delivering all the satisfying flavors of the original. It’s a great way to use up leftover vegetables and makes a quick Sunday lunch or dinner.

Ingredients:

• 2 cups cauliflower rice (store-bought or homemade)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes (optional)
• 1/4 cup chopped cilantro (for garnish)
• Toasted sesame seeds (for garnish)

Instructions:

1. Preheat the electric skillet to 350°F (175°C) and add sesame oil.
2. Sauté the garlic and ginger for 1-2 minutes until fragrant.
3. Add the frozen mixed vegetables and cook for 3-4 minutes until they are heated through and tender.
4. Stir in the cauliflower rice, soy sauce, rice vinegar, and chili flakes (if using). Cook for another 4-5 minutes, stirring frequently to combine the flavors.
5. Add the green onions and cook for an additional minute.
6. Serve the cauliflower fried rice warm, garnished with chopped cilantro and toasted sesame seeds.

This vegan cauliflower fried rice is a light yet flavorful option that’s packed with vegetables and a satisfying umami taste. It’s quick to make, versatile, and perfect for any meal, especially on a laid-back Sunday.

Vegan Skillet Stuffed Bell Peppers

Stuffed bell peppers filled with a hearty mix of rice, black beans, corn, and spices—this dish is colorful, nutritious, and perfect for a Sunday dinner. Serve it with a side of avocado or a simple salad for a balanced meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice (brown or white)
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded vegan cheese (optional)
• Lime wedges, for serving

Instructions:

1. Preheat the electric skillet to 350°F (175°C).
2. In a large bowl, mix the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper until well combined.
3. Spoon the mixture into each bell pepper, pressing down gently to pack it in.
4. Place the stuffed peppers in the skillet, standing upright. Cover and cook for 20-25 minutes, or until the peppers are tender and the filling is heated through.
5. If using vegan cheese, sprinkle it on top of each stuffed pepper and cover for an additional 2-3 minutes until melted.
6. Serve the stuffed bell peppers warm, garnished with fresh cilantro and a wedge of lime.

These vegan stuffed bell peppers are a colorful, nutrient-rich dish that’s both filling and satisfying. The blend of rice, beans, and spices brings a wonderful texture and flavor profile, making them perfect for a Sunday feast or a weeknight dinner.

Vegan Skillet Chickpea Curry

A hearty and flavorful dish that’s quick and easy to make, this vegan chickpea curry is perfect for a cozy Sunday meal. Packed with aromatic spices and a rich coconut milk base, it’s satisfying and perfect when served over rice or with naan.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup coconut milk (full-fat or light)
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan, for serving

Instructions:

1. Preheat the electric skillet to 350°F (175°C) and add olive oil.
2. Sauté the onion, garlic, and ginger for 2-3 minutes until fragrant and golden.
3. Stir in the curry powder, turmeric, cumin, and paprika, and cook for another minute to release the flavors.
4. Add the diced tomatoes and cook for 3-4 minutes until they start to break down.
5. Stir in the chickpeas and coconut milk. Season with salt and black pepper to taste.
6. Simmer the curry for 10-12 minutes, stirring occasionally, until the flavors are well combined and the sauce thickens.
7. Serve over rice or with naan, garnished with fresh cilantro.

This vegan chickpea curry is rich, hearty, and full of complex flavors, making it an ideal Sunday comfort food. The combination of coconut milk and tomatoes creates a creamy sauce that perfectly complements the chickpeas and spices.

Vegan Skillet Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are loaded with a mixture of spinach, quinoa, and a blend of herbs and spices. A perfect option for a Sunday brunch or light dinner, they are both flavorful and visually appealing.

Ingredients:

• 4 large portobello mushroom caps, cleaned and stems removed
• 1 cup cooked quinoa
• 2 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted (optional)
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup vegan parmesan cheese or nutritional yeast
• Fresh basil for garnish

Instructions:

1. Preheat the electric skillet to 375°F (190°C) and add olive oil.
2. Sauté the garlic for 1 minute, then add the spinach and cook until wilted, about 2-3 minutes.
3. In a large bowl, mix the cooked quinoa, sun-dried tomatoes, pine nuts (if using), oregano, thyme, smoked paprika, salt, and black pepper.
4. Spoon the mixture into the portobello mushroom caps, pressing it down gently.
5. Place the stuffed mushrooms in the skillet and cook for 15-20 minutes, covered, until the mushrooms are tender.
6. Sprinkle the vegan parmesan or nutritional yeast on top of each mushroom during the last 3-4 minutes of cooking.
7. Serve warm, garnished with fresh basil.

These stuffed portobello mushrooms are a delightful and nutritious dish that’s perfect for a Sunday gathering. The combination of quinoa, spinach, and sun-dried tomatoes brings a satisfying texture and depth of flavor, making them an impressive yet simple meal.

Vegan Skillet Sweet Potato and Black Bean Hash

This sweet potato and black bean hash is a hearty, savory, and slightly sweet dish that’s perfect for a Sunday brunch. Packed with nutrient-rich ingredients and bold flavors, it’s a simple and satisfying meal for any time of the day.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Preheat the electric skillet to 375°F (190°C) and add olive oil.
2. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally until they start to soften.
3. Add the bell pepper, red onion, and garlic to the skillet and cook for another 3-4 minutes until the vegetables are tender.
4. Stir in the black beans, cumin, smoked paprika, salt, and black pepper. Cook for an additional 2-3 minutes until everything is heated through.
5. Serve the hash warm, garnished with fresh cilantro and a squeeze of lime.

This vegan sweet potato and black bean hash is a versatile and comforting dish that’s perfect for a Sunday brunch. The combination of sweet potatoes and black beans provides a hearty, satisfying base, while the spices add depth and a touch of warmth. Serve it with a side of avocado or a fresh green salad for an added boost.

Note: More recipes​ are coming soon!