Sweet Potato Hash-ish
Roasted sweet potatoes topped with a skillet of peppers mushrooms, spinach and chickpeas.from Tiffany at eatathomecooks.com
Servings: 4
Calories: 338kcal
Ingredients
- 4 sweet potatoes chopped
- 1 Tbs. tamari
- 1 tsp. smoked paprika
- 1 small red onion chopped
- 2 cloves garlic crushed
- 1 red bell pepper chopped
- 8 oz. baby bella mushrooms sliced
- 3 cups baby spinach
- 15 oz. can chickpeas drained and rinsed
- 1 Tbs. balsamic vinegar
- 1 tsp. hot sauce
- salt & pepper to taste
Instructions
- Place the chopped sweet potatoes on a baking sheet.
- Stir together the tamari and smoked paprika in a small bowl and pour over the sweet potatoes, tossing to coat.
- Bake at 400° for 30 minutes.
- While the sweet potatoes bake, cook the onion and garlic in a large skillet over medium heat until the onion is soft. If it begins to stick, add a little water to the skillet.
- Add the bell pepper and mushrooms and continue to cook several more minutes, until the bell pepper is tender-crisp.
- Add the spinach to the pan and cover the skillet, allowing the spinach to begin to wilt.
- Stir in the chickpeas, balsamic vinegar and hot sauce.
- Season with salt and pepper.
- Serve the sweet potatoes topped with the other vegetables and chickpeas.
Nutrition
Calories: 338kcal | Carbohydrates: 70g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 729mg | Potassium: 1435mg | Fiber: 14g | Sugar: 14g | Vitamin A: 35727IU | Vitamin C: 53mg | Calcium: 149mg | Iron: 4mg