Take to the Table Tuesday: Harvest Hash

by Mindy Lockard on December 3, 2012

Forgive me for going dark Gracious Girls but I’m back with a peace offering…

Harvest Hash.

This healthy (gluten free) meal has a twist of sour and a kick of spice. I could eat it for breakfast, lunch and dinnah, true story.


Grocery List:

  • 2 sweet potatoes cubed
  • 1 yellow onion chopped
  • 3 stalks of celery diced
  • 1 tsp spicy red curry (double check the packaging or ask to ensure it is gluten free, some spices have wheat “filler”)
  • 1 cup cooked quinoa
  • salt and pepper
  • 1 juice of lime
  • 3 Tbs Extra Virgin Olive Oil


1. Heat 2 TBS of olive oil in a pan.

2. Add sweet potatoes and onion,  sauté  until tender.

3. Mix in celery and curry, cook for a few minutes (you want the celery to still have a little crunch)


4. In a bowl add the quinoa, lime juice, 1 TBS olive oil, salt and pepper and plate.


5. Top with hash and enjoy!

Here’s to putting our healthy fork forward, a gracious way of living!

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