Hey there! I hope you’re having a great start to your week. It has been awhile since I’ve tried (and posted) a new recipe. We had this for dinner last night (and luckily there are leftovers for lunch today)!

I feel like weeknights are so busy, so I always try to plan dinners that are quick to prepare and healthy at the same time. I came across this recipe in the latest copy of Cooking Light magazine. It was definitely an easy recipe to make. Peeling & slicing the sweet potato was the most time consuming part of this recipe. Everything else was a breeze. It was delicious & healthy! Timesaver tip: peel & slice sweet potatoes ahead of time. Store in a covered bowl in the refrigerator until you’re ready to use them.

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Spicy Veggie Hash

Servings: 4
Calories: 318
Fat: 12.1 g
Carbs: 42 g
Protein: 12 g

Here are the ingredients you’ll need:
Recipe adapted from Cooking Light

  • 2 tbsp. olive oil
  • 3 cups diced peeled sweet potato
  • 2 tbsp. oregano
  • 3/4 tsp. sea salt, divided
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground red pepper
  • 2 tbsp. minced garlic
  • 1 1/4 cups water, divided
  • 1 cup green beans, trimmed & cut into 1-inch pieces
  • 1 tbsp. adobo sauce
  • 1 (15 oz.) can unsalted black beans, rinsed & drained
  • 2 oz. queso fresco, crumbled (about 1/2 cup) (this was my first time trying this kind of cheese, it was SO good)
  • 1/4 cup unsalted shelled sunflower seeds
  • 1 plum tomato, seeded & diced


Heat a large skillet over medium-high heat. Add oil to pan; swirl.

Add potato, oregano, and 1/2 tsp. salt; cook 3 minutes, stirring occasionally.

Add cumin, cinnamon, red pepper, garlic; cook 1 minute.

Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.

Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 tsp. salt and green beans; cook 4 minutes. Stir in adobo sauce & black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tbsp. cheese, 1 tbsp. sunflower seeds, and 1 tbsp. tomato.


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