A perfect recipe for a healthy, colorful, and flavorful breakfast or side!
Sweet potatoes are one of my favorite foods not only because they have many uses, but also because they taste great and are full of nutrients! This is a recipe I make on a weekly basis as it is one of my absolute favorites when it comes to flavor, and it is also perfect for meal prep. The amount here usually lasts me about 4-5 days, so I just make the batch on Sunday, and then I use it in multiple dishes throughout the week!
The recipe is completely plant-based, and is made up of three main ingredients: sweet potatoes, pepper, and onion (all of which have numerous health benefits). Other than that, there's only a bit of olive oil and seasoning added, making this dish budget-friendly as well!
I have found that adding sweet vegetables into my diet aids in diminishing sugar cravings throughout the day, so if you are also looking to potentially lessen sugar cravings, give this recipe a try!
4-5 medium sweet potatoes (I use Japanese sweet potatoes here)
1 pepper (diced)
1/4 onion (diced)
2 tablespoons avocado oil (or olive oil)
2 tbsp Italian seasoning
1/2 tbsp paprika powder
1/2 tsp tsp salt
1/2 tsp pepper
Step by step:
Preheat oven to 350°F (or approximately 176 °C)
Chop your sweet potatoes, pepper, and onion into small cubes
Place your vegetables into a medium-sized bowl
Add in the avocado oil, Italian seasoning, salt, and pepper
Using a large spoon, mix the ingredients together
On a large non-stick baking tray, add your hash and spread it out (I recommend using a reusable baking sheet here to ensure sweet potatoes don't stick to the pan or burn)
Once the oven is preheated, place your hash in the oven for about 30-35 minutes, or until the sweet potatoes are soft
Allow to cool for a bit, serve, and enjoy!