Turmeric Spiced Veggie Hash

By Chef Hansen  , , ,   , ,

May 9, 2017

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 servings


6 oz. sweet potato, about 1 large

2 tbsp avocado oil, divided

1 cup diced zucchini

2 cup broccoli, blanched

15 oz. canned garbanzo beans, rinsed and drained

1 tsp turmeric powder

1/4 tsp red pepper flakes

1/4 tsp kosher salt

1/8 tsp black pepper

1 tbsp CBD coconut oil


1Preheat oven to 425 F.

2Peel sweet potato and dice into 1/2 inch cubes. Line baking sheet with foil or parchment and evenly spread sweet potato on pan. Drizzle with 1 tablespoon avocado oil.

3Bake sweet potato for 15-20 minutes until tender when pierced with fork. Set aside.

4Heat remaining 1 tablespoon of avocado oil in a large skillet over medium high heat.

5Add zucchini, broccoli, garbanzo beans turmeric, red pepper flakes, salt and pepper to hot oil.

6Cook for 3-5 minutes until zucchini is almost tender.

7Stir in sweet potato and cook for 2-3 minutes more.

8Remove from heat and serve into 4 portions. Add 3/4 teaspoon of CBD coconut oil to each serving. Serve immediately.


Nutrition Facts

Serving Size1 servin
Total Fat13g
Total Carbohydrates27g
Dietary Fiber7.5g

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