MATERIALS
Makes 2-3 servings
2 potatoes
1 can black beans, drained
1/2 onion, chopped
1 bell pepper, chopped (any color)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp chili powder, optional
1/2 tsp salt, or to taste
1/4 tsp pepper, or to taste
A couple handfuls of spinach
Serve with salsa, avocado, hot sauce...
PROCEDURE
1. Preheat the oven to 425. Cut the potatoes into cubes and roast in the oven for ~25 minutes or until lightly browned and a fork pierces them easily.
2. While the potatoes are cooking, chop onion and pepper. Saute onions and peppers in a skilled over medium heat until the onions are translucent. Add water a few tbsps at a time to prevent sticking. Stir in all of the spices and the black beans.
3. Take the potatoes out of the oven and add to the veggie mixture. Add in the greens and continue to cook for a few minutes.
4. Taste and adjust seasonings as necessary.
THE RUNDOWN
Sometimes you just want a hot meal in the morning and you don't mean oatmeal. This is a healthier take on hash browns - roasting the potatoes in the oven gets the potatoes crispy without all the oil that comes with frying. Pro tip - it doesn't have to be peppers and onions, use your favorite veggies to fill out the bowl.
A Plantsanity Original