sweet potato & squash hash

For a girl who loves eating her veggies, salads can get a little boring. That is why I like to sometimes switch it up and take a hash to work for lunch instead. This is a super quick and easy meal to make.

1 sweet potato, cubed
1 zucchini squash, cubed
1 yellow squash, cubed
1/4 white onion, diced
1 16oz can of black beans, drained
1 tbs crushed red pepper
1 tbs rosemary
salt and pepper, to taste

1. Saute sweet potato and onions over high heat stirring frequently in some olive oil until potato is al dente. Cover the pot to allow the steam to help in the cooking process.
2. Add in squash and seasonings and then cook to preference. I leave the pot covered and toss the veggies every minute. Depending on the size of your cubes, the squash will cook very fast so be ready. If your hash becomes too watery, leave it cooking uncovered on high heat.
3. Add in black beans. I wash the beans with water before adding to the hash so they don't stain the dish.

I like to sprinkle some pepper jack cheese on top for added flavor but you could throw on a spoon of salsa, olive oil, or anything else your heart desires. I added cherry tomatoes to the hash while it was still hot because they are super yummy when cooked through. You can make this a carnivorous dish by adding in ground beef or shredded chicken but I like to keep it vegetarian. This recipe makes about three servings. I currently have one in my refrigerator and two in my freezer for later lunches! Hope you enjoy.


SP

...listening to The Greatest by Sia

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