This was a recipe that came from having random things in the fridge, no plan and the desire for a quick meal to fill up for a long day without being heavy. Sometimes the best meals come from the need to use ingredients before they go bad.
Ingredients
- Fingerling potatoes (multicolor optional)
- 1/2 red pepper
- 1/2 orange pepper
- 1/2 yellow pepper
- 1/2 onion
- 2 vegan sausages (I prefer Field Roast)
- 1 tsp salt ( I use pink himalayn sea salt )
- 1 tsp ground black pepper
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 2 tbsp vegan parmesean
- 1 tbsp nutritional yeast
Extras:
- avocado
- cilantro
Cooking Directions
Cook potatoes on a skillet with avocado oil, salt and pepper. Add in peppers and onions. Add chili powder, garlic powder and continue to cook until potatoes can be pierced easily with a fork.
Cook sausages in a separate skillet with avocado oil. Once finished cooking, add the sausages in with your potato skillet.
Add in parmesan and nutritional yeast.
*If using an oven proof skillet, transfer to the oven for a few minutes
*Top with cilantro and avocado
(*optional)
