Hash Greens

2 Medium Red Potatoes, cubed

1 Yam, cubed

1/2 cup Broccoli, cut into florets

1/2 cup Cauliflower, cut into florets

1 Bell pepper, chopped

1 Carrot, chopped

2 Garlic cloves, minced

225g Tempeh, cubed or 1 cup chickpeas

1 Tbsp Braggs or Wheat-free Tamari

1 tsp Chili powder, cumin, fine black pepper

1. Boil potatoes and yams until slightly soft
2. In a frying pan heat oil over medium-low heat. Add potatoes, yams and tempeh (or chickpeas) and fry until
    browned
3. Add the rest of the veggies, and continue to fry until desired tenderness is reached
4. Add sauce and spices and serve.

*This dish works well hot or cold and is great for breakfast, lunch and dinner


Interested in more ideas of how to eat vegetables for breakfast? Contact Jill, Nurture The Future's Registered Dietitian at [email protected]