Sweet Potato Hash
6 c sweet potatoes, chopped into bite sized pieces
1 can black beans, drained and rinsed
1 sweet red bell pepper, chopped into bite sized pieces
1 medium onion, diced
1 c corn kernels
1 clove garlic, minced
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coarse sea salt, to taste
dash turmeric, optional
squeeze of fresh lime juice, optional
chopped parsley, optional
oil of choice for cooking
Chop sweet potatoes into bite sized pieces (I used about 2 large sweet potatoes) and place into microwave safe bowl. Add 2 tablespoons of water. Microwave, covered, for 3 minutes. Stir and microwave an additional 3-4 minutes until tender but not mushy.
Meanwhile, add 1 tbsp of oil to large skillet and heat over medium high heat. Add onions and peppers and cook 5-7 minutes, until slightly softened. Add corn and garlic and cook for a minute to release the fragrance of the garlic. Add sweet potatoes, black beans, chili powder, cumin, paprika, salt, and turmeric. Stir and cook 3-5 minutes more. Remove from heat and squeeze lime juice over all, sprinkle with parsley, and serve.
We typically eat it as is, but you could put it in a wrap for breakfast on the go. If you can have eggs, it is divine with an over-easy egg served on top. I think it would be lovely served on wilted spinach, but I haven't pushed my kiddos to that point yet!
Super easy, fairly quick, and tasty... my favorite kind of meal. This recipe is extremely allergy friendly! It is naturally dairy free, egg free, nut free, gluten free, and soy free. Most of the ingredients are easily omitted if they are not able to be used in your house, you can add in your favorite replacement or just leave it out.
Let me know how you change it up!