Vegan ‘Huevos’ Rancheros

A healthy and satisfying breakfast

Vega Huevos
Photo: Courtesy Vega

Sunday brunch can be healthy and satisfying with smart fats. These vegan “huevos” rancheros boast healthy fats from coconut oil, avocado and plant-based Omega-3s.

Serves 4


Baked “Huevos”

  • 1 large sweet potato, diced
  • 1 tsp. coconut oil, melted
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. coriander
  • salt to taste


  • ¼ head purple cabbage, sliced thin
  • ½-1 chilli pepper
  • 1 red onion, sliced
  • ½ bunch cilantro, chopped
  • 1 lime, juiced
  • 1 Tbsp. extra virgin olive oil
  • salt to taste


  • 1 cup black beans, mashed
  • 1-2 cups fresh salsa
  • 2 avocados, diced
  • 4-6 corn tortillas


Preheat oven to 425 F and line a cookie sheet with parchment paper. Toss sweet potato with spices and coconut oil. Lay a single layer on cookie sheet. Bake 20-25 minutes or until tender and crisp.

Combine coleslaw ingredients and set aside. In a dry skillet, heat corn tortillas.

Spread beans on tortillas and top with baked sweet potato. Put desired amount of coleslaw, salsa and avocado on top.

Nutrition facts per serving: Calories 351; protein 10 g; fat 17 g; carbs 50 g. 

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