Okra and Kohlrabi Hash for a Plant-Based Breakfast

Ingredients

• aluminum foil
• cooking spray
• 1 kohlrabi bulb, peeled and diced
• ½ onion, sliced
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 2 tablespoons olive oil, divided
• 1 pound frozen okra, thawed
• 4 tablespoons cornmeal
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ¼ cup sunflower seeds (Optional)

Directions

Warm your oven to 425°F (220°C) and lining a baking sheet with foil. Give it a quick spray with cooking spray to keep things from sticking. In a bowl, toss the kohlrabi, onion, paprika, and garlic powder together. Drizzle in a tablespoon of olive oil and mix everything until it’s well coated. In another bowl, put the okra and drizzle the remaining tablespoon of olive oil over it. Sprinkle in the cornmeal, salt, and pepper, then stir to combine. Spread the okra on one side of the baking sheet and the kohlrabi mixture on the other. Pop it in the oven for about 25 minutes. After that, give both sides a good stir, keeping them separate, and bake for another 20 to 25 minutes until the okra is nice and crispy and the kohlrabi is golden and tender. Once it’s all cooked, take the pan out and mix the okra and kohlrabi together. Finish by stirring in the sunflower seeds for a little crunch.