Description
A hearty, nutritious breakfast hash combining roasted sweet potatoes, cooked barley, and crisp veggies — the perfect start to your day, packed with fiber and flavor.
Ingredients
Main Ingredients
- 1 cup cooked barley
- 1 medium sweet potato, diced
- 1 bell pepper, chopped
- ½ red onion, chopped
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Salt and pepper to taste
Optional Toppings
- Fried egg for topping
- Crumbled feta cheese
- Avocado slices
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes, ensuring a crispy exterior and tender interior.
- Roast Sweet Potatoes: In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast in the oven for 20 minutes.
- Add Vegetables and Continue Roasting: After 20 minutes, add the chopped bell pepper and red onion to the baking sheet with the sweet potatoes. Return to the oven and roast for an additional 10–15 minutes, or until all vegetables are tender and slightly caramelized.
- Combine with Barley: Transfer the roasted vegetables to a skillet, add the cooked barley, and toss over medium heat just until everything is warmed through and well combined.
- Serve with Toppings: Serve the hash hot, optionally topped with a fried egg, crumbled feta, or avocado slices for extra flavor and protein.
Notes
- For additional creaminess and flavor, add crumbled feta or sliced avocado as toppings.
- This recipe is high in fiber and vegetarian-friendly.
- Use pre-cooked barley to save time or cook barley in advance.
- Adjust seasoning to taste, adding more smoked paprika or a pinch of chili flakes for heat.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast / Brunch
- Method: Roasting
- Cuisine: Modern Healthy
