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Veggie Hash

AuthorAnnabel
RatingDifficultyBeginner

One dish to wash and so many healthy ingredients. A great quick breakfast, lunch or dinner.

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Yields2 Servings
Prep Time15 minsCook Time13 minsTotal Time28 mins

 1 cup sweet potato chopped
 ½ cup asparaguschopped
 ½ cup mushroomssliced
 ¼ cup red onionchopped
 400 g can black beans
 1 tbsp dried Italian seasoning
 1 tsp ground tumeric
 2 eggsoptional
 2 tbsp coconut oil
 salt and pepper

What are we cooking today?
1

The beauty of this dish is that just about any vegetables from the fridge can be used.

Getting started
2

In a large sauté pan, heat coconut oil over medium heat.

3

Add all of the veggies and sauté for 10 minutes.

4

Add beans and spices and heat through, another 3-5 minutes.

5

Eggs can be scrambled in during the last 3 minutes of cooking.

6

Serve on a plate and sprinkle with salt and pepper if desired.

Annabelles tips
7

Veggies can be chopped and prepped in advance. Aim for ¼ inch in size for the veggies. They will cook quicker and more evenly that way.

Category, , , , , ,

Ingredients

 1 cup sweet potato chopped
 ½ cup asparaguschopped
 ½ cup mushroomssliced
 ¼ cup red onionchopped
 400 g can black beans
 1 tbsp dried Italian seasoning
 1 tsp ground tumeric
 2 eggsoptional
 2 tbsp coconut oil
 salt and pepper

Directions

What are we cooking today?
1

The beauty of this dish is that just about any vegetables from the fridge can be used.

Getting started
2

In a large sauté pan, heat coconut oil over medium heat.

3

Add all of the veggies and sauté for 10 minutes.

4

Add beans and spices and heat through, another 3-5 minutes.

5

Eggs can be scrambled in during the last 3 minutes of cooking.

6

Serve on a plate and sprinkle with salt and pepper if desired.

Annabelles tips
7

Veggies can be chopped and prepped in advance. Aim for ¼ inch in size for the veggies. They will cook quicker and more evenly that way.

Veggie Hash
IngredientsDirections
AuthorAnnabelCategory, , , , , , DifficultyBeginner
Rating
Yields2 Servings
Prep Time15 minsCook Time13 minsTotal Time28 mins

Ingredients

 1 cup sweet potato chopped
 ½ cup asparaguschopped
 ½ cup mushroomssliced
 ¼ cup red onionchopped
 400 g can black beans
 1 tbsp dried Italian seasoning
 1 tsp ground tumeric
 2 eggsoptional
 2 tbsp coconut oil
 salt and pepper

Directions

What are we cooking today?
1

The beauty of this dish is that just about any vegetables from the fridge can be used.

Getting started
2

In a large sauté pan, heat coconut oil over medium heat.

3

Add all of the veggies and sauté for 10 minutes.

4

Add beans and spices and heat through, another 3-5 minutes.

5

Eggs can be scrambled in during the last 3 minutes of cooking.

6

Serve on a plate and sprinkle with salt and pepper if desired.

Annabelles tips
7

Veggies can be chopped and prepped in advance. Aim for ¼ inch in size for the veggies. They will cook quicker and more evenly that way.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 598
% Daily Value *
Total Fat 21g33%
Saturated Fat 13.5g68%
Cholesterol 169mg57%
Sodium 128mg6%
Potassium 1110mg32%
Total Carbohydrate 75.1g26%
Dietary Fiber 21g84%
Sugars 11.6g
Protein 27.5g56%
Calcium 7%
Iron 55%
Vitamin D 392%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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