Sweet Potato Chickpea Hash

From this blog

~Hash on the right. Cauliflower the left.~

• 1 large sweet potato
•  1.5oz (42g) sun-dried tomatoes
• 16oz bag of frozen vegetables (Author used a California medley with carrots, cauliflower & broccoli)
•  15oz can garbanzo beans, drained 
• 1 cup COOKED brown rice
•  1/2 Tbsp low sodium soy sauce
•  1/2 tsp garlic powder
•  1 tsp Garam Masala
•  1/2 tsp ground coriander
• 1/2 tsp cumin
•  Dash of cayenne pepper

1. Preheat oven to 425°F.
2. Line a baking sheet with a silicone baking mat or parchment paper and prick sweet potato several times with a knife or fork.
3. Bake sweet potato for 45 to 60 minutes, until tender. You will know it is done when a knife can pierce it easily without resistance and can be easily removed.
4. Chop sun-dried tomatoes into small pieces (or blitz using a food processor).
5. Heat up frozen vegetables according to package directions (we used a steamable bag).
6. Heat a large skillet or dutch oven to medium-high. Add a splash of water and the chopped sun-dried tomatoes. Cook for 30 seconds, adding more water if it evaporates.
7. Add in steamed bag of vegetables, garbanzo beans, rice, Tamari and seasonings. Stir to combine. Cook for a minute or two until everything is heated up.
8. Remove skin from and dice cooked sweet potato into one-inch cubes. Add to the veggie/bean/rice mixture. Stir gently to combine and heat through.
9. Serve alongside roasted cauliflower.

TIP: If you have leftovers of the cauliflower, re-heat in air fryer or oven at 375°F for 5 to 10 minutes