During this time of year, I sometimes get a little sad that there's not much local produce to be had—simply because it's such a habit during about 9 months of the year. But we're so in the deep freeze of winter so supermarket produce it is! To make things interesting, I've been trying to incorporate a few new recipes to our rotation and this Roasted Sweet Potato Hash was a recent hit.
The eggs poach while the sheet pan of sweet potato, chickpeas, and onion bakes and topped with a mixture of sour cream and salsa, it's really something special. L loved her plate separated out as you see—the better for her to see the ingredients—and I loved mine all piled together. (She ate the majority of this, though not all of the avocado, and requested more egg.)
I was telling a friend the other day how that from the time I wake up until about 2 pm, I am starving. No matter what I eat, I'm hungry about 2 hours after (especially if I workout in that window). I guess that's pregnancy for you! I mean, don't get me wrong, I love to eat, but I am sometimes challenged by what to eat without eating the same things day after day.
I loved this meal because it actually helped me stay full and it was filled with a nice dose of vegetarian protein. And it was super easy. Find the full recipe for Roasted Sweet Potato Hash in my latest post for the Better Homes and Gardens food blog today.