Paleo Savory Vegetable Hash
Transform your breakfast or side dish routine with this hearty and nutrient-packed Paleo Savory Vegetable Hash! Featuring a vibrant mix of sweet potatoes, zucchini, red bell peppers, kale, and mushrooms, this dish is bursting with bold, earthy flavors complemented by aromatic smoked paprika and fresh thyme. Cooked in olive oil for that perfect golden finish, this one-pan wonder comes together in just 45 minutes, making it a quick and wholesome option for busy mornings or weeknight dinners. Whether you're following a Paleo diet or simply seeking a gluten-free, dairy-free veggie-packed meal, this savory hash serves four and pairs wonderfully with a fried egg or grilled protein. Perfect for meal prep or enjoying fresh, it's a colorful and satisfying way to celebrate seasonal produce!
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Recipe Information
Ingredients
- 2 medium sweet potato
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium onion
- 3 garlic cloves
- 8 oz mushrooms
- 2 cups kale leaves
- 3 tbsp olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp fresh thyme
Instructions
Peel the sweet potatoes and dice them into small, even cubes about 1/2 inch wide.
Dice the zucchini and red bell pepper into similarly sized pieces.
Chop the onion finely and mince the garlic cloves.
Clean the mushrooms with a damp paper towel and slice them thinly.
Rinse the kale leaves, remove stems, and chop them into bite-sized pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the onions and sauté for about 3 minutes until translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sweet potatoes to the skillet and sauté for about 10 minutes or until they start to soften.
Push the sweet potatoes to one side of the skillet and add the remaining tablespoon of olive oil.
Add the mushrooms and cook for about 5 minutes until they begin to brown.
Stir in the zucchini, red pepper, salt, black pepper, and smoked paprika.
Continue cooking for another 5-7 minutes until all the vegetables are tender.
Fold in the kale leaves and fresh thyme, cooking for another 2-3 minutes until the kale is wilted.
Taste and adjust the seasoning if necessary before serving the hash warm.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5074 mg | 221% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 45.8 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3279 mg | 70% | |
*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.
