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Spicy Paleo Veggie Hash

Photo: Rachel Johnson
Active time 15 mins
Total time 30 mins
Yield

Serves 4

Who knew a simple veggie dish could taste this flavorful? Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash. For an added serving of protein, top it with a fried egg.  If you're cooking for a sensitive palate, use less red pepper for a mild flavor that everybody can enjoy.

Ingredients

  • 2 tablespoons olive oil
  • 3 cups diced peeled sweet potato
  • 2 tablespoons chopped fresh oregano
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 5 garlic cloves, minced
  • 1 1/4 cups water, divided
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup unsalted pumpkinseed kernels
  • 1 plum tomato, seeded and diced

Nutrition Information

  • calories 209
  • fat 10.8 g
  • satfat 1.7 g
  • monofat 6.6 g
  • polyfat 2.2 g
  • protein 5 g
  • carbohydrate 25 g
  • cholesterol 0 mg
  • fiber 4 g
  • iron 2 mg
  • sodium 419 mg
  • calcium 61 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.
  2. Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1 tablespoon pumpkinseeds and 1 tablespoon tomato.