Vegan Fall Harvest Hash
As I write this I am currently bedridden with the most nasty cold. I was trying to convince myself I wasn't sick and kept pushing but now I am paying the price. I have been leaning into all of the comforting foods, but one can only eat so much soup. This vegan fall harvest hash with lemon and turmeric is a comforting anti-inflammatory meal perfect for when you are under the weather.
This hash is packed with healthy seasonal ingredients like butternut squash, kale and parsley. This produce packs a nutritional punch of vitamins c, a and k - plus antioxidants. Since this meal has the classic combination of beans and grain, it contains a complete protein. I went with farro for this recipe because yum, but use whatever grain you like. The yogurt sauce pairs nicely with all the fiber and adds gut healing properties.
One of the great things about hashes is that they are so easy to pack in lots of ingredients and to make. This recipe simply requires you to add ingredients to a pan in batches and then cook until tender. Easy peasy. If you want to cut down on time even further use a precooked grain or prep your grain ahead of time. This recipe does make several servings so it is perfect for a meal prep option.
Enough about how healthy and easy this recipe is, let's talk about how delicious it is. Lemon and turmeric is such a good flavor combination. Also, the sweet taste of the squash pairs so well with the kale. The yogurt sauce also adds a tasty contrasting tang to this recipe.
I hope you try this recipe - it's so good. If you do try it, please leave me a rating and review on this blog post. Also, give me a tag over on instagram so I can repost you.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
Ingredients
This makes 2-3 servings depending on how hungry you are
Hash
- 1 onion - finely chopped
- 4 cloves garlic - minced
- 1 small butternut squash - diced
- 2 tsp turmeric
- juice from 1/2 lemon
- 3 tbsp harissa
- 1 bunch parsley - finely chopped
- 1 tsp paprika
- 1 tsp salt
- pepper to taste
- 1 can white beans
- 1 cup farro (or sub another grain)
- 2 cups kale - finely chopped
Yogurt Sauce (optional but recommended)
- 1/4 cup yogurt
- 2 tbsp olive oil
- 1 clove garlic - minced
- juice from 1/2 lemon
Instructions
- Heat oil in a skillet over medium heat.
- Add onion and cook for 5 minutes.
- Add butternut squash, garlic, spices, lemon, parsley and harissa to the pan. Stir to combine and then cook for 10-15 minutes or until squash is tender. Stir occasionally to prevent hash from sticking to the pan. I covered my pan with a lid to help it cook faster.
- Stir in white beans, farro and kale. Turn off heat and stir until kale is wilted.
- Mix together your yogurt sauce ingredients in a small bowl. Divide out hash into bowls and drizzle with yogurt sauce.
Find it online: https://avocadoskillet.com/vegan-fall-harvest-hash/