Sweet Potato, Bell Pepper, and Brussels Sprouts Hash
Arugula-Strawberry Salad and Toast
Ingredients
- 1 large sweet potato
- 1 red bell pepper, seeded and chopped
- ½ red onion, chopped
- ½ lb Brussels sprouts, trimmed and halved
- 1½ tsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp water
- 2 large eggs
- 2 Tbsp chopped fresh parsley
Instructions
- Microwave potato 5 minutes or until slightly tender; cool, peel, and cut into cubes.
- Cook potato, bell pepper, onion, and Brussels sprouts in hot oil in a cast-iron skillet over medium heat 5 minutes or until browned.
- Add garlic, salt, and pepper; cook 2 minutes. Add 2 Tbsp water; cover and cook 8 to 10 minutes or until vegetables are tender.
- Meanwhile, fry eggs in a large nonstick skillet over medium-high heat to desired doneness.
- Divide hash between plates; top each serving with 1 egg, and sprinkle with parsley.
Side Dish Ingredients
- 2 (2-oz) slices seeded whole-grain bread (see Note)
- 1 (5-oz) pkg baby arugula
- 1 cup sliced strawberries
- ¼ cup sliced almonds
- 1½ Tbsp olive oil
- 1½ tsp vegan balsamic vinegar
- 1½ tsp organic whole-grain mustard
- 1½ tsp honey (or use agave nectar)
Side Dish Instructions
- Preheat broiler. Arrange bread on a baking sheet. Broil 1 minute or until bread is lightly toasted.
- Combine arugula, strawberries, and nuts in a bowl.
- Whisk together oil, vinegar, mustard, and honey. Pour dressing over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
260
|
407
|
667
|
| Fat (g) | 9 | 19 | 28 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 13 | 10 | 23 |
| Carb (g) | 35 | 53 | 88 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 426 | 286 | 712 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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