Lighter Sweet Potato Hash
Brighten up your breakfast or brunch with this Lighter Sweet Potato Hash, a colorful and wholesome dish packed with vibrant vegetables and bold, smoky spices. Sweet potatoes take center stage, roasted to golden perfection alongside a medley of red and green bell peppers, tender onions, and a hint of garlic for added depth. A sprinkle of paprika, cumin, and chili powder brings a warming kick, while fresh parsley adds a burst of freshness. Ready in just 40 minutes, this one-pan recipe is perfect for meal prep or a quick, healthy meal any time of day. Serve it solo or pair it with eggs, avocado, or Greek yogurt for the ultimate satisfying and nutritious plate. A lighter spin on a comfort food classic, this recipe is naturally gluten-free, dairy-free, and bursting with flavor! Keywords: sweet potato hash, healthy sweet potato recipe, breakfast hash, veggie-packed hash, gluten-free hash.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons chili powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons fresh parsley
Instructions
Peel the sweet potatoes and cut them into small, bite-sized cubes (around 1/2 inch).
Dice the red bell pepper, green bell pepper, and yellow onion into similar-sized pieces. Mince the garlic.
In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium heat.
Once the oil is hot, add the sweet potato cubes. Cook for 8-10 minutes, stirring occasionally, until the edges are golden and slightly softened.
Add the diced bell peppers and onion to the pan. Stir to combine and cook for an additional 7-8 minutes, until the vegetables start to soften.
Stir in the minced garlic, paprika, ground cumin, chili powder, salt, and black pepper. Cook for another 2 minutes, stirring frequently to evenly coat the vegetables with the spices.
Once the sweet potatoes are fork-tender and the vegetables are cooked through, remove the pan from heat.
Sprinkle with freshly chopped parsley before serving.
Serve the sweet potato hash warm on its own, or pair it with eggs, avocado slices, or a dollop of Greek yogurt for added protein.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 26.4 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
