Sheet Pan Sweet Potato Hash
I am now on Day 11 of my pregnant Whole30! Honestly, I was nervous about starting a Whole30 during pregnancy, especially because grocery shopping has been really challenging lately. I wasn’t sure how well Whole30 would work for me during my pregnancy, or whether I would really see a difference in what I assumed were just pregnancy symptoms. But guess what—I feel amazing! My main symptoms during my second trimester were digestive and sleep issues, and I’ve seen big improvements in both categories.
One thing that I’ve learned during my Whole30s is that meal prepping is essential. When I started this Whole30, I didn’t take meal prepping seriously because I’m working from home full time now and figured I have plenty of time to cook throughout the week. However, I quickly realized that meal prepping is important all the time. It just makes it mentally easier to stay on track and saves time in the end.
This Sweet Potato Hash has been saving the day for me during this Whole30! I make a big batch at the start of the week and then have breakfast for several days. All I have to do is reheat the hash in my cast iron skillet and top it with a couple of fried eggs, and I have a delicious Whole30 breakfast in about five minutes flat. This is such a simple recipe, perfect for my Whole30 for People Who Don’t Cook recipe series! It’s also paleo, gluten free, dairy free, and nut free, so whether you’re doing a Whole30 or not, this is a great option for you.
Ingredients:
2 medium (or 3 small) sweet potatoes
2 T olive oil
1 small red bell pepper
1/2 small yellow onion
1/2 t salt
1/4 t ground black pepper
1/4 t garlic powder
1/4 t paprika
1/4 t cumin
Instructions:
Preheat oven to 400˚. Peel and chop sweet potatoes into half-inch cubes, chop the red bell pepper into one-inch cubes, and dice the onion.
Put all the veggies in a large bowl with all of the remaining ingredients and toss to combine.
Lay the veggies flat on a large baking sheet and put them in the oven to roast for about 20 minutes (or until lightly browned).
You can eat the hash as is, or topped with some Whole30 compliant sausage or fried eggs!
Total time: 30 minutes
Servings: about 4
For more recipes from my Whole30 for People Who Don’t Cook series, click here!
