Brussel Sprouts & Sweet Potato “Hash”

This recipe takes less than 15 minutes of prep and is so delicious. We substituted with sweet potatoes in our “hash” because they have a low glycemic index and are healthier when compared to potatoes. This dish is smoky and sweet in flavor and the brussel sprouts and the sweet potato complement each other nicely.


  • Sweet Potatoes (3 medium sized)
  • Brussel sprouts (1 bag)
  • Black beans (1 can)
  • Garlic (6-7 cloves)
  • Green onions (2-3)
  • Chipotle pepper
  • Salt
  • Honey
  • Olive oil

Recipe (serves 4)

  1. Preheat the oven to 450 degrees. Peel and dice the potatoes to 1/2 size cubes. Cut the brussel sprouts into quarters. Finely chop the garlic. Cut the green onions and set aside the green portion but add the white portion to the mixture going into the oven. Toss with olive oil and salt. Bake in oven for about 30-40 minutes.IMG_1913[1].JPG
  2. To prepare the sauce, mix 1 tablespoon of honey and 1 tablespoon of water. Microwave this mixture for about 20-30 seconds until the honey is runny. Add 1 tablespoon of olive oil, 1 teaspoon of chipotle pepper and salt to taste. Stir vigorously!
  3. Rinse and drain a can of black beans. Once the mixture in the oven is cooked, add the can off black beans and the sauce and fold ingredients together. Garnish with the remaining green onions and enjoy! If you wanted to eat this for breakfast, you could serve it with a fried egg.IMG_1915[1].JPG

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