Sweet Potato, Arugula and Quinoa Hash

September 01, 2015  /  Kate Kasbee

I made up a recipe today. I never do this. Typically, the craziest I get in the kitchen is swapping kale for spinach when I don’t have any on hand. Today I decided I would just wing it. And I totally nailed it.

After splitting a rather large pizza with friends last night, my body was craving an ultra-balanced vegan breakfast. I’m talking healthy carbs, protein, healthy fats, and loads of green stuff. Of course, it had to be really flavorful, too. After digging through the fridge this is what I came up with. I have to say, this recipe is a keeper. Whip it up in 30 minutes or less whenever you feel like shocking your system with a ton of nutrients. Plus, it’ll keep you full for hours. 

Sweet Potato, Arugula and Quinoa Hash
Yields 2-3 servings

Ingredients:

  • 1 medium-sized sweet potato, diced
  • 2 handfuls of arugula
  • 1 cup quinoa, rinsed 
  • 1 avocado, diced
  • ½ cup onion, diced (I used yellow onion)
  • 2 tablespoons olive oil, plus more for frying
  • ¼ teaspoon cayenne pepper (optional)
  • Hot sauce (optional)
  • Salt and pepper, to taste

Instructions:

  1. Cook quinoa according to package directions and divide among plates.
  2. While quinoa is cooking, add diced sweet potato and 2 tablespoons of olive oil to a small bowl and stir. Season the sweet potatoes with salt, pepper, and cayenne pepper, mixing until each chunk is evenly coated.
  3. Warm a thin layer of olive oil in a skillet over medium heat. Add seasoned sweet potatoes to the skillet and cook for about 20 minutes, or until soft in the center when poked with a fork. 
  4. When the sweet potatoes are just about done, add the onion to the skillet and cook for 2-3 more minutes.
  5. Rinse the arugula under cool water. Shake it to remove excess water, but don’t dry it. The water droplets will help the arugula steam in the skillet.
  6. Add the rinsed arugula to the skillet just before the sweet potatoes and onions are done cooking. Stir to combine, and cook until arugula has just wilted.
  7. Spoon the sweet potato, onion, and arugula mixture on top of the cooked quinoa on each plate. Top with diced avocado and hot sauce if desired.
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