Traditional recipes

Spicy Paleo Veggie Hash

Spicy Paleo Veggie Hash

Who knew a simple veggie dish could taste this flavorful? Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash. For an added serving of protein, top it with a fried egg. If you're cooking for a sensitive palate, use less red pepper for a mild flavor that everybody can enjoy.


  • 2 tablespoons olive oil
  • 3 cups diced peeled sweet potato
  • 2 tablespoons chopped fresh oregano
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 5 garlic cloves, minced
  • 1 1/4 cups water, divided
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup unsalted pumpkinseed kernels
  • 1 plum tomato, seeded and diced

Nutritional Information

  • Calories 209
  • Fat 10.8g
  • Satfat 1.7g
  • Monofat 6.6g
  • Polyfat 2.2g
  • Protein 5g
  • Carbohydrate 25g
  • Cholesterol 0mg
  • Fiber 4g
  • Iron 2mg
  • Sodium 419mg
  • Calcium 61mg

How to Make It

Step 1

Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.

Step 2

Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1 tablespoon pumpkinseeds and 1 tablespoon tomato.

Watch the video: Paleo Prep Series: Paleo meal plan