Paleo Savory Vegetable Hash

Brighten your breakfast or brunch table with this colorful and nutrient-packed Paleo Savory Vegetable Hash! Loaded with wholesome ingredients like sweet potatoes, zucchini, red bell pepper, mushrooms, and kale, this hearty skillet dish delivers a vibrant medley of textures and flavors. Seasoned with fragrant smoked paprika, fresh thyme, and a touch of garlic, this recipe is paleo-friendly, gluten-free, and perfect for meal prep or a quick one-pan dinner. Ready in just 45 minutes, this versatile vegetable hash can be savored on its own or topped with a fried egg for an extra protein boost. Healthy, flavorful, and simple to make, this dish will easily become a favorite for clean eating enthusiasts and veggie lovers alike!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium sweet potato
• 1 medium zucchini
• 1 medium red bell pepper
• 1 medium onion
• 3 garlic cloves
• 8 oz mushrooms
• 2 cups kale leaves
• 3 tbsp olive oil
• 1 tsp sea salt
• 0.5 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp fresh thyme

Directions

Step 1

Peel the sweet potatoes and dice them into small, even cubes about 1/2 inch wide.

Step 2

Dice the zucchini and red bell pepper into similarly sized pieces.

Step 3

Chop the onion finely and mince the garlic cloves.

Step 4

Clean the mushrooms with a damp paper towel and slice them thinly.

Step 5

Rinse the kale leaves, remove stems, and chop them into bite-sized pieces.

Step 6

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 7

Add the onions and sauté for about 3 minutes until translucent.

Step 8

Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 9

Add the sweet potatoes to the skillet and sauté for about 10 minutes or until they start to soften.

Step 10

Push the sweet potatoes to one side of the skillet and add the remaining tablespoon of olive oil.

Step 11

Add the mushrooms and cook for about 5 minutes until they begin to brown.

Step 12

Stir in the zucchini, red pepper, salt, black pepper, and smoked paprika.

Step 13

Continue cooking for another 5-7 minutes until all the vegetables are tender.

Step 14

Fold in the kale leaves and fresh thyme, cooking for another 2-3 minutes until the kale is wilted.

Step 15

Taste and adjust the seasoning if necessary before serving the hash warm.

Nutrition Facts

Serving size	(1146.7g)

Amount per serving	% Daily Value*
Calories	1084.6

Total Fat 65.1g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 11.2g
Cholesterol 7.8mg	0%
Sodium 5074.5mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 45.8g
Protein 23.4g	0%

Vitamin D 0IU	0%
Calcium 384.6mg	0%
Iron 8.3mg	0%
Potassium 3278.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 8.4%

Carbs: 39.1%