Eating a diet rich in fruits and vegetables is important but it’s just as important to eat a wide variety of them. Red, orange, yellow, green, blue, white; all colors of the rainbow are important. Never cooked vegetables before? Let’s discuss this further.
Eating an array fruits and veggies, ranging in color, means you are providing your body with a variety of different health benefits.
Orange fruits and vegetables for example, get their orange pigment from beta-carotene, an important antioxidant that also enhances immunity and aids in cancer prevention. Green fruits and vegetables on the other hand, contain fiber and many different nutrients such as calcium and folate, essential to the body. They also help lower your blood pressure and normalize digestion.
One of my favorite ways to reap the benefits of different colored veggies during the winter months is to make a breakfast hash. Sweet potatoes and onion are inexpensive vegetables and an easy way to add color to your diet. With a southwestern kick, this isn’t an ordinary breakfast hash.
Southwestern Breakfast Hash
- 2 Large sweet potatoes, 1 inch cubes
- ½ Large onion, chopped
- 2C cherry tomatoes, halved
- 1 can black beans, drained and rinsed
- 2T olive oil
- 1T garlic, minced
- 1/2T cumin
- 1t chili powder
- 1/4t salt
- 1/4t lemon pepper
- 1/2t dried cilantro
- Place sweet potatoes in a medium sized pot and fill half way with water. Turn to high heat and let boil for about 6-7 minutes or until sweet potatoes begin to soften. Then, drain water and set aside.
- Heat olive oil in a large pan over medium/high heat. Then, add minced garlic. Let simmer for about a minute.
- Then, sauté onions until they become soft.
- Next, transfer partially cooked sweet potatoes into the pan, along with the black beans, tomatoes, and spices.
- Cook for an additional 4-5 minutes or until vegetables cook all the way through.
*Serve with fresh avocado and feta cheese.
Per serving: Calories: 180; Fat: <1g; Carbs: 39g; Fiber: 9g; Protein: 8g