Sweet Potato, Pepper, and Brussels Sprouts Hash
Arugula-Strawberry Salad
Ingredients
- 3 organic sweet potatoes, peeled
- 2 organic red bell peppers, cut into chunks
- 1 red onion, cut into chunks
- 1 lb Brussels sprouts, trimmed and halved
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ¼ cup water
- 6 large eggs
- ¼ cup chopped fresh parsley
Instructions
- Microwave potatoes 5 minutes or until slightly tender; cool and cut into cubes.
- Cook bell peppers, potatoes, onion, and Brussels sprouts in hot oil in a large cast-iron skillet over medium heat 5 minutes or until browned.
- Add garlic, salt, and pepper. Sauté 2 minutes. Add water; cover and cook 10 minutes or until vegetables are tender.
- Meanwhile, fry eggs in a large nonstick skillet over medium-high heat to desired doneness.
- Divide hash among plates; top with each serving with an egg, and sprinkle with parsley.
Side Dish Ingredients
- 1 (10-oz) pkg baby arugula
- 2 cups sliced organic strawberries
- ½ cup sliced almonds
- 1 Tbsp balsamic vinegar
- 1 Tbsp whole-grain Dijon mustard
- 1 Tbsp honey
- 3 Tbsp olive oil
- 6 dinner rolls (preferably whole-grain)
Side Dish Instructions
- Combine arugula, strawberries, and nuts in a bowl.
- Whisk together vinegar, mustard, honey, and oil. Pour dressing over salad; toss.
- Serve rolls on the side.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
194
|
291
|
485
|
| Fat (g) | 7 | 14 | 21 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 10 | 8 | 18 |
| Carb (g) | 23 | 35 | 58 |
| Fiber (g) | 6 | 5 | 11 |
| Sodium (mg) | 306 | 339 | 645 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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