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Sweet Potato and Brussels Sprouts Hash

Sweet Potato and Brussels Sprouts Hash


  • 2 cups diced sweet potato
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 12 ounce package veggie crumbles
  • 2 tablespoons paprika
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound (3 cups) brussels sprouts, quartered
  • 1 medium red pepper, diced
  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley
  • Salt
  • Pepper


  1. In a medium pot, bring eight cups water to a boil. Add sweet potato and cook until soft, about 8 to 10 minutes. Drain and set aside.
  2. Heat olive oil over medium-high heat in a large skillet. Add onion and garlic, and saute about 2 minutes until soft. Stir in veggie crumbles, paprika, and cayenne, and cook another 3 minutes. Add Brussels sprouts and cook another 5 minutes, stirring occasionally. Stir in red pepper and sweet potato, and continue cooking 3 to 5 minutes until cooked through but still firm. Stir in lemon juice, parsley, and salt and pepper to taste.


  • Recipe provided by Sara Hohn of

Nutrition Information

Per serving: 235 kcal cal., 4 g fat (0.5 g sat. fat), 466 mg sodium, 12 g fiber, 24 g pro., 167 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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