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Healthy Potato, Spinach, & Pumpkin Seed Hash Recipe
May 08, 2012 @ 11:31 AM
Posted by
Daily Value: 35%
Servings: 2
Balanced, High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 697Daily Value: 35%
Servings: 2
Balanced, High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 27g | 42% |
| Saturated | 4g | 18% |
| Trans | 0g | 0% |
| Carbs | 94g | 31% |
| Fiber | 7g | 30% |
| Sugars | 2g | 0% |
| Protein | 26g | 52% |
| Sodium | 577mg | 24% |
| Calcium | 192mg | 19% |
| Magnesium | 228mg | 57% |
| Potassium | 1657mg | 47% |
| Iron | 7mg | 38% |
| Zinc | 4mg | 23% |
| Vitamin A | 4427IU | 89% |
| Vitamin C | 60mg | 99% |
| Thiamin (B1) | 0mg | 19% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 4mg | 20% |
| Vitamin B6 | 1mg | 42% |
| Folic Acid (B9) | 236µg | 59% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 15% |
| Vitamin K | 232µg | 290% |
| Fatty acids, total monounsaturated | 13g | 0% |
| Fatty acids, total polyunsaturated | 7g | 0% |
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INGREDIENTS
- 3 cups small new potatoes, cut in half
- Olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup unsalted pumpkin seeds
- 1/4 teaspoon whole black peppercorns
- 4 cloves garlic, roughly chopped
- 3 loosely packed cups spinach
- One 15-ounce can no-salt-added chickpeas, rinsed
- 1/4 teaspoon dried dill
- 2 cups mushrooms, like cremini, oyster, or a mixed variety
DIRECTIONS
Preheat oven to 375 degrees.
Place the potatoes on a rimmed baking sheet. Drizzle 2 teaspoons of olive oil over the potatoes, add the pepper and paprika, and give the whole pan a good shake and shimmy until the potatoes are completely covered with oil and spices. Put the potatoes into the oven and cook until brown and soft, about 30-35 minutes.
Warm 2 teaspoons of olive oil in a skillet over medium heat. When hot, add the pumpkin seeds and toast for 5-8 minutes. Add the whole black peppercorns and the garlic and cook for another 5 minutes.
Place the pumpkin seeds, peppercorns, and garlic into a food processor. Add the spinach and 1 tablespoon of olive oil, and pulse until all the ingredients turn into a creamy pesto. Add a few glugs (an extra tablespoon or so) of olive oil as needed. Set your pesto aside.
When the potatoes have finished cooking, place them into a bowl and cover with foil to keep them warm. Then increase the heat of the oven to 425 degrees. Put your garbanzo beans on the baking sheet in a single layer and place them into the oven to roast for 10 minutes. Take the beans out of the oven, add the dried dill, shake the pan, and cook for a final 8-10 minutes.
While the beans cook, reheat your skillet, add another teaspoon of olive oil if the pan is dry, and when hot, add your mushrooms so that they lay in a single layer. Let them cook undisturbed until browned, about 5-8 minutes. Then stir and let them cook for another 5-8 minutes.
To serve, gently mix the crispy garbanzo beans and the mushrooms with the potatoes. Then, spread the pesto on each plate and layer the potato, mushroom, and crispy garbanzo hash on top. Dig in and enjoy.
Recipe Details
Servings: 2Special Designations: Dairy-free, Vegetarian, Gluten-free, Healthy
