Vegan Rajas and Sweet Potato Barley Hash

Here's another great "use-up" recipe I just threw together today for lunch.
Bring on the spicy food, please!

For this Vegan Rajas and Sweet Potato Barley Hash, you need to:

1. Saute half a chopped onion in a tablespoon of coconut oil
2. Add one small chopped sweet potato and let soften a bit
3. Add two cloves chopped garlic and two roasted poblano chiles (aka, rajas)
4. Add one small zucchini, chopped in quarter moons
5. Add 1 cup or so of cooked barley, just eyeball it, I just used up what I had and didn't measure it
6. Season with salt and pepper. Add about half a teaspoon of cumin and corriander
7. Add half a bag of baby spinach (had to use it up so I threw it in to wilt up!). Cover with a lid to let spinach cook down while the veggies soften.
8. Garnish with chopped cilantro and a squeeze of fresh lime

Talk about a flavor explosion! This is so hearty and spicy with those rajas! YUM!!!

NOTE: To roast a poblano chile, simply char it on an open flame of a gas stove until the skin blisters and turns black. Or you can place them on a broiler pan under the broiler and turn every few minutes until the skin is blistered. Place chiles in a plastic ziploc bag or a bowl with a tight lid and let steam for ten minutes. Remove outer black layer and skin with a paper towel. Remove seeds. Rajas!