Brussels Sprout Sweet Potato Hash

by Amy Stafford on June 16, 2014

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Brussels Sprout Sweet Potato Hash is not only uber healthy but packed full of spicy flavor.  Brussels Sprout Sweet Potato Hash Recipe |

A friend posted a picture of a brussels sprout dish with bacon and sweet balsamic vinegar glaze on instagram and I got hungry, then I got to thinking about how I could make something similar with out the bacon (sorry bacon lovers) a protein that was leaner and with a bit of a spicy kick.  I have really been a really good girl lately eating a diet loaded with fresh clean veggies and lean protein.  I have been feeling better for it, loads more energy and getting a great night sleep.

One of the keys to being successful at eating all those fresh veggies and lean proteins is of course grocery shopping in the produce section, not the freezer or can good section, but also having recipes that are easy, delicious and simple to pull together.  This dish is a one pot wonder, no other baking dishes required (I love an easy clean up), is Paleo (Sriaracha sauce is fine in small amounts) and Gluten Free.  I made enough so I would have leftovers and had it for my lunch the next day.  Yep it reheated just fine.

Note: You could substitute Bison/Buffalo in place of the turkey to keep this dish lean.

Brussels Sprout sweet potato hash 2

Brussels Sprout Sweet Potato Hash Recipe | ahealthylifeforme.comBrussels Sprouts and Cubed Sweet Potato | Brussels Sprout Sweet Potato Hash Recipe | ahealthylifeforme.comBrussels Sprout Sweet Potato Hash Recipe |


4.0 from 1 reviews
Brussels Sprout Sweet Potato Hash
Prep time
Cook time
Total time
Serves: 4

Brussels Sprout Sweet Potato Hash:
  • 1 generous pound of Brussels Sprouts, halved
  • 1 large sweet potato, cubed
  • 1 sweet onion, diced
  • 1 large garlic clove, minced (about 1 tablespoon)
  • 1 cup of Roasted Red Pepper in olive oil, drained and chopped
  • 1 pound of lean ground turkey
  • ¼ cup water
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon dried oregano

  • Juice from ½ of lemon
  • 5 tablespoons of srirachia sauce
  • ¼ cup of olive oil
  • 2 tablespoon cilantro, chopped
  • Pinch of kosher salt
  • ¼ teaspoon black pepper
  1. In a large cast iron or heavy skillet add turkey and cook over medium heat, until cooked through.
  2. Add oregano and red pepper flakes and stir to combine.
  3. Remove turkey to a bowl.
  4. Add onion and garlic to pan and cook 2-3 minutes stirring.
  5. Add Brussels Sprouts, Sweet Potato, Red Pepper and water to pan. Cover with lid and cook 5-7 minutes, until potato and sprouts can be easily pierced with fork, but sprouts are still bright green.
  6. Meanwhile add dressing ingredients to a bowl and whisk to combine.
  7. Add meat back to vegetables in pan and top with dressing. Stir to combine and serve.
Note: You could substitute Bison/Buffalo in place of the turkey to keep this dish lean.


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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 4 comments… read them below or add one }

Taylor @ Food Faith Fitness June 16, 2014 at 7:28 am

Yes please! I adore all kinds of hash, and with sweet potatoes and brussels? This looks like the perfect breakfast or dinner! Pinned!


Jill Greenlaw June 17, 2014 at 12:45 am

I have never been a huge lover of Brussels sprouts but this recipe look delicious. I love sweet potatoes so I am going to have to make this.



Ashleigh M December 15, 2014 at 11:57 am

I made this dish for a holiday potluck this weekend. I doubled the recipe and used veggie maple sausage as the meat to keep it vegetarian-friendly. Everyone raved about it – although I might reduce the amount of Sriracha sauce by a smidge, as some thought it was too spicy. Suited me fine! :)


Amy Stafford December 15, 2014 at 7:38 pm

That is wonderful Asleigh, thank you so much for letting me know. Yes, the spicy factor can be a bit too much for some. Easy to adjust.


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