Summer Vegetarian Hash

Have you been looking for the perfect summer dinner? One that is, not only, chocked full of colorful vegetables, but also very simple to make? Look no further, this is the dish for you! This Summer Hash features tender sweet potatoes, juicy zucchini, and flavorful garbanzo beans. The bed of veggies is topped with eggs to make the perfect, complete meal. This is a delicious and filling vegetarian dish that I think every one will love.


Serves 6


Oil or cooking spray

4  Med sweet potatoes, peeled and diced

2 medium zucchini, sliced

1 medium red bell pepper, diced

1 can Garbanzo Beans (Drained and Rinsed)

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika


Freshly ground black pepper

6 large eggs

2 tablespoons coarsely chopped fresh cilantro leaves (optional)



Arrange a rack in the middle of the oven and heat to 425°F. Lightly oil a rimmed baking sheet or coat with cooking spray.

Place the sweet potatoes, zucchini, bell pepper, garbanzo beans, in a single layer on the prepared baking sheet. Add the olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine. ( I thought about doing black beans but decided against it as i was getting it in the bowl)

Bake, stirring halfway through, until the sweet potatoes are tender, 15 to 18 minutes total. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.

Return the pan to the oven and bake until the egg whites are set, 7 to 9 minutes. Serve immediately, garnished with cilantro, if desired.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to a week.


Let us know if you try this recipe in the comments below!



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