Skillet Sweet Potato Hash

1 medium sweet potato, peeled and chopped
2 cups cauliflower, chopped
1 small/medium onion, chopped
2 to 3 cloves garlic, minced
1 red bell pepper, chopped
1 cup mushrooms, chopped
1 1/2 cups black beans, drained and rinsed
1 tbsp dried basil
1 tsp dried thyme
1/2 tsp dry mustard
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp ginger
2 tsp white miso paste with
2 tbsp water or (2 tbsp soya sauce)
1 tbsp molasses

Preheat oven to 425F. Spread sweet potato on baking sheet lined with parchment paper or lightly oiled and roast for 10 minutes, flip the sweet potato then add cauliflower. Continue to roast until the sweet potatoes and cauliflower are tender, about 20 minutes. Remove from oven and set aside.

In a large skillet heat 2 tbsp of water or oil over medium heat. Add onion and sauté until tender, then add garlic, pepper and mushrooms. Continue cooking for about 5 minutes. Add beans, spices, miso paste, molasses, and roasted vegetables and cook until heated.

This recipe is from the cookbook “The How Not To Die” by Michael Greger, M.D. Also, the founder of Nutritionfacts.org (This recipe is slightly changed from the original recipe)