The appearance of this meal is incredibly fetching.
First, there’s the crispy, colorful raw veggies with all their glorious superfood qualities. Next, we have the antioxidant rich sweet potatoes, roasted until slightly caramelized with the perfect amount of smoked paprika. Then comes the festive black beans, crunchy pumpkin seeds and creamy avocado crema that is brightened to perfection with fresh lime juice.
I strongly suggest you top each serving with a healthy dose of Tabasco sauce, extra cilantro and tortilla chips, if that’s your thing. With just a little organization and some chopping skills, this can be whipped up rather quickly and the recipe could certainly be doubled to feed a crowd (yes, football friends this one’s for you). Cold leftovers, if you have them, are surprisingly amazing when served on a bed of mixed greens.
In a word: yum.
Sweet Potato Hash with Avocado Crema
Variations: This dish can be an ideal breakfast, lunch, or dinner. It can be served simply as a main dish, spooned over brown rice or quinoa, wrapped in a whole-wheat tortilla, or made into soft tacos. You do you.
For the Sweet Potatoes:
2 sweet potatoes (peeled and cut into 1-inch cubes, about 4 cups)
2 tbsp. of olive oil
1 1/2 tsp. of smoked paprika
sprinkle of Himalayan sea salt
For the Hash:
1/4 cup red onion, diced
1 red bell pepper, diced
1 tbsp. olive oil
1 15-ounce can black beans, rinsed and drained
1 cup cabbage, sliced
4 radishes, sliced thin
1/3 cup cilantro, chopped
1/4 cup pumpkin seeds
For the Avocado Crema:
1/4 cup coconut milk or Greek yogurt
1 tbsp. fresh lime juice
1 small clove minced garlic
1/4 tsp. Himalayan sea salt
water to blend
For the sweet potatoes: Preheat oven to 400 degrees. Toss all ingredients in a large bowl Then spread potatoes on a baking sheet. Make sure to spread them out evenly. Bake for 25 minutes.Then remove from oven and with a spatula toss the potatoes on the baking sheet. Put them back in the oven for an additional 5-10 minutes or until crisp and/or caramelized.
For Avocado Crema: Place all ingredients in a food processor or blender and blitz until smooth and creamy, adding water as needed to reach your desired consistency.
To make the Hash: Place 1 tbsp. olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add red bell pepper and cook for another 3-5 minutes. Remove skillet from heat and add black beans, cabbage, radish, cilantro and cooked sweet potatoes. Toss to combine. Place on a platter or individual plates and top with pumpkin seeds and a drizzle of avocado crema.