Roast Veggie and Bacon Hash

Makes approximately: 2-4 servings (depending if it’s a main meal or a side)
Total time: 30-40 minutes.

This roast veggie dish is nutrient-dense and provides nourishing, easy to digest carbs that taste amazing. They
taste great with grilled meats and a side salad and are perfect for lunch the next day with your favourite
protein.

Ingredients:

  • 1 large sweet potato, skin on and cut into cubes
  • 1 large beetroot, skin on and cut into cubes
  • 4 strips of bacon (Hendersons brand)
  • 1 clove fresh garlic, diced
  • 1 medium zucchini
  • 2 tbsp coconut oil, melted (for roasting)
  • Pinch of each salt and pepper (to taste)
  • 1 large handful fresh spinach or kale, roughly chopped
  • 1 squeeze lemon juice
  • 1 Tbsp Fresh parsley, diced

Method

  1. Preheat the oven to 200 degrees C and prepare a lined baking tray.
  2. Spread the cubes of sweet potato and beets onto the tray and drizzle with the melted coconut oil. Sprinkle of a generous pinch of salt and pepper, then use your hands to coat the vegetables with the oil. Place the tray in the oven for 25-30 minutes, or until soft enough to eat. Set aside.
  3. In a frying pan over medium heat, cook up the bacon and garlic, and stir for another 5 minutes to let the flavours combine.
  4. Add the roasted sweet potato and beets to the pan with the bacon and garlic and stir for another 5 minutes. Add in your desired leafy greens (spinach or kale) and drizzle over with the lemon juice. Allow to the hash to sauté for a few more minutes, or just before the greens wilt.
  5. Sprinkle over with the parsley and serve warm, either in the pan (rustic) or in a large serving dish.

*Optional can remove the bacon and serve with grilled tofu and salad for a vegetarian option

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