Sweet Potatoes and Brussel Sprouts Skillet Hash
Ingredients
The hash
-
1
small
onion, chopped
-
200
g
button mushrooms, sliced
-
½
each
yellow red bell pepper, cut into roughly 1" pieces
-
1
large
sweet potato, cut into 1" cubes
-
2
dozen
fresh brussel sprouts, cut in half
-
2
cups
fresh baby spinach, coarsely chopped
-
½
tsp
salt
-
¼
tsp
black pepper
-
1
tbsp
fresh rosemary, chopped
-
¼
cup
raisins
-
¼
cup
pumpkin seeds
Garnish
-
2
tbsp
raisins
-
2
tbsp
pumpkin seeds
-
40-50
g
goat cheese, crumbled
-
to taste
white balsamic vinegar
Instructions
- Coat a large skillet with cooking spray or olive oil and sauté the mushrooms until golden.
- Remove the mushrooms from the skillet and set aside.
- Add onions to the skillet and cook until translucent.
- Add sweet potatoes, brussel sprouts, bell pepper, salt, pepper, and rosemary; cook briefly to develop fragrance.
- Add water, cover loosely, and lower the heat; cook until vegetables are fork-tender.
- Stir in spinach, raisins, and pumpkin seeds; cover and let stand until spinach wilts.
- Transfer to serving dishes and garnish with goat cheese, additional raisins, and pumpkin seeds.
- Drizzle with white balsamic vinegar if desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
8g
Sodium
300mg
Cholesterol
10mg
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