Sometimes the best recipes or meals happen when you have no plan and bare bones ingredients and you just have to make do with what’s in the house. I first made this hash when I was looking for something quick, healthy and filling for lunch. I always try to keep some frozen riced cauliflower, frozen cooked quinoa and a couple sweet potatoes in the house so I was happy when this ended up being yummy. I made a couple of fried eggs and served them on top and it was perfect. You can certainly skip the eggs and eat it without if you’re looking for a vegan option or just want to serve it as a side dish. It’s also gluten and dairy free. As with most of my recipes, all measurements are approximate because I just throw things together. If you ever have any questions, feel free to shoot me a message.

1 1/2 cups of riced cauliflower

1 cup of cooked quinoa

1 small to medium sweet potato shredded

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika (optional)*

1/4 teaspoon of cayenne pepper (optional)

olive oil

salt and pepper to taste

Heat about 3-4 tablespoons of olive oil in a skillet and add the riced cauliflower. Sautee for about 1-2 minutes and then add the quinoa. You will need to continue to add olive oil throughout the cooking process to keep it from sticking to the pan. Sautee for another 1-2 minutes. Add the shredded sweet potato and all of the spices and cook until tender. Add salt and pepper to taste. Finish with about 2-3 tablespoons of olive oil and toss before serving.

*Found at our local Trader Joe’s and Whole Foods