Black Eyed Peas and Sweet Potato Hash
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
-
Calories
142 kcal
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Course
Breakfast
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Cuisine
American, Vegan, gluten-free
Black Eyed Peas and Sweet Potato Hash
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Bring in the new year with this plentiful 1 Pot Black eyed pea and Sweet Potato Hash with Harissa Spice. Ready in 20 minutes. Serve over toast with a creamy dressing or avocado. Vegan Gluten-free Soy-free Recipe.
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Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 onion chopped, medium
- 3 cloves garlic finely chopped
- 1 sweet potato peeled and cubed small (1.5 to 2 cups cubed)
- 1/2 green bell pepper chopped small
- 1/2 tsp salt depends on if the black eyed peas are salted, or more
- 1/2 tsp thyme
- 1 tsp harissa spice blend or 2 to 3 tsp paste
- 1.5 cups black-eyed peas cooked
- 1.5 cup baby greens I use 1 cup chopped frozen baby spinach, chopped, or more
- 1/4 to 1/2 tsp smoked paprika
- 1 tsp olive oil
- cumin black pepper, or more harissa spice blend for garnish, ground
- cilantro for garnish
- green onion
- lemon juice
Instructions
- Heat oil in a skillet over medium heat, Add onion and garlic and a pinch of salt and cook until translucent. 5 to 6 minutes. Stir occasionally.
- Add sweet potato, bell pepper, 1/4 tsp salt, thyme, harissa and toss well to coat. Cover and cook for 3 minutes.
- Add a splash of water (2 to 3 tbsp) and mix. Cover and cook for 8 to 10 minutes undisturbed. Stir and check if the sweet potatoes are done. Cover and cook for 2 minutes or so longer if not done.
- Add the black eyed peas and greens and mix well. Increase heat to medium high and cook for 2 minutes. Taste and adjust salt and heat. Add a tsp of olive oil or vegan butter, cumin, black pepper or more harissa spice blend, a dash of lemon and mix well.
- Take off heat. Garnish with cilantro and serve as is or with garlic bread or over toasted bread or tortillas. Or make a bowl with cooked grains, lettuce/greens and a dressing.
Notes
- * If using collard greens or other longer cooking greens, add collards at step 4, mix and cook until wilted, then fold in black eyed peas and continue.
- For variation: Use other cooked beans, lentils or chickpeas.
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
142kcal
(7%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
2g
(3%)
Sodium
322mg
(13%)
Potassium
431mg
(9%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
5805IU
(116%)
Vitamin C
17.9mg
(20%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Sodium | 322mg | 13% |
| Potassium | 431mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 5805IU | 116% |
| Vitamin C | 17.9mg | 20% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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