By Team Reboot
We’re big fans one one-dish meals: Quick for a weeknight, plus easy cleanup. This veggie and potato hash makes a great dinner or quick brunch, and it’s pretty enough for guests. We added black beans for protein, but omnivores can choose to add cooked shredded chicken or shrimp.
We used fall flavors of sage and parsley in this dish, but you could easily turn it Tex-Mex by switching up the spices, adding cumin, a little cayenne, and fresh cilantro. Can’t find Swiss chard? You can swap out another green like kale, spinach or collard greens.
Swiss chard — kale, collard greens, spinach
Sage — rosemary, thyme, dried cumin
Sweet potato — butternut squash, delicata squash
Black beans — pinto beans, lentils
Parsley — cilantro
Fat: 11 g
Sodium: 171 mg
Carbohydrates: 39 g
Sugars: 4 g
Protein: 9 g