I can’t believe it’s been so long since I posted a recent Meatless Monday blog post. I’ve been eating plenty of meatfree meals (I give up meat for Lent every year) but I guess I haven’t been blogging about them! For example, here are some photos of the meals I’ve been enjoying: (these were originally from my Instagram account – feel free to follow me there @koskim for more gratuitous food shots)

Curried lentils with sweet potato and cauliflower

breakfast for dinner! egg white omelets with potatoes, peppers, onions and avocado

veggie burger with a side of – veggies!

cabbage and papaya salad with peanuts

spaghetti squash with homemade spicy tomato sauce and tofu

Anyway, finally, I’m sharing a recipe with you so that you can eat meatless on Monday (or any day!). I LOVE making this recipe and have made it or a variation of it probably too many times in the past month to count – but it’s so simple and so delicious and healthy that you should try it too! Leftovers are great as well – I typically have four 2-cup size servings with this recipe and then have enough leftover for 2 lunches.

Sweet Potato Zucchini Hash

Serves 4

Here’s what you need:

• 2 TB olive oil, divided
• 1 onion, diced
• 2 zucchini, diced
• 2 bell peppers, finely chopped
• 1 sweet potato, diced
• 2 tsp. cumin, divided
• 2 tsp. ground paprika, divided
• 2 tsp. garlic powder, divided
• 1 tsp. cayenne pepper, divided (or more if you like it spicy! Note – if you have fresh hot pepper – like chili peppers or jalapeño, feel free to substitute with this)
• salt and pepper to taste
• Optional toppings: avocado, cilantro, hot sauce, tofu, sunny side up egg (not vegan)

Here’s what you do:

1. Preheat oven to 400 and finely dice all your veggies. If you’re like me, this may take a little while.
2. Place diced sweet potato on a prepared baking sheet (I spray mine with Pam or olive oil spray). Sprinkle generously with 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder and 1/2 tsp cayenne pepper. Cook in preheated oven for about 15 minutes. Check often so not to burn and toss potatoes halfway through.
3. While potato is cooking, heat half of olive oil in a large pan. Sautee onion for a few minutes or until translucent. Add in remaining chopped up veggies – peppers and zucchini. Add in remaining cumin, garlic powder, paprika and cayenne pepper and cook for about 7-10 minutes  or until veggies are browned and softened.
4. When potatoes are done, add to pan with rest of veggies. Toss to incorporate. Finish until cooked but not mushy!
5. Enjoy! I like mine topped with cilantro and tofu. Other fun toppings include avocado, hot sauce and/or a sunny side up egg. I’ve also served it over spinach for an extra nutritional boost. The one pictured (above and below) has tofu crumbles in it.

So many veggies!

Linking to my first MM linkup!

Question for you:

What meatless meal should I add to my repertoire?