As a kid I loved corn beef hash, yes, there I said it this vegetarian loved an animal product, but I think it was more than the corn beef. It was the potatoes with it and the little crispy parts that really did it for me. This dish was a comfort food for me, and at times one that we would have camping. So, the other night when I was in the mood for a breakfast dinner, I wanted eggs and hash but being the vegetarian who is also trying to eat healthy (most of the time) I decided I would make a healthy version of this comfort food.

I started with quinoa, a nutrient-rich grain that is often used as a substitute for rice or pasta, but in this case, I’m substituting the corn beef. Now stick with me, it turns out great and this protein also has fiber, and several vitamins and minerals, making it a great addition to any meal. I then added in some fresh bell and sweet peppers, including a verity of colors these peppers bring a nice rainbow and vitamins to this dish. Then I added sweet potato’s instead of white potatoes. These veggies not only add flavor and color to the dish but also provide an extra dose of nutrients.

Sweet potatoes are packed with vitamins and minerals. They contain high levels of beta-carotene, which is converted into vitamin A in the body. Vitamin A is important for maintaining healthy skin, vision, and immune function.

In addition to sweet potatoes, I also added some fresh purple onions and let’s not forget garlic! These two ingredients not only add a delicious flavor, but they also provide anti-inflammatory and antioxidant benefits.

Overall, this dish is packed with nutritious ingredients that not only taste great but makes this comfort dish a great one to give a try.

Quinoa Hash:

1 cup uncooked quinoa cooked per package directions

1 large, sweet potato washed, cut up in bitesize pieces

4 sweet peppers diced

1 bell pepper diced

1 small purple onion diced

5 cloves of garlic diced

Olive oil

Ground cumin, fresh ground black pepper, salt, a pinch of cayenne pepper per taste

On a baking sheet lined with parchment paper, add the cut-up veggies including the sweet potato bites. Drizzle vegetables with olive oil and seasonings, toss the veggies making sure they are coated with the olive oil and seasonings on all sides. Place in a pre-heated 350-degree oven for about 20-30 minutes.

While the veggies are baking, cook the quinoa per package directions.

Remove the vegetables from oven when they are done, fold in the quinoa toss well. Then enjoy your healthy hash. This is great small meal on its own or for a heartier meal add on the side with eggs and toast.