Sonnet's Hearty Yam and White Bean Hash. Vegan Glutenfree Recipe

Print Friendly and PDF


And we are back with another fantastic blogger! Sonnet writes at For The Love of Food Blog about seasonal, whole foods and also a good number of raw plant based goodies and is on a mission to help you make fresh food that nourishes your body and tastes good! 
Along with food, you can find some amazing and simple DIYs like Baking soda and Vinegar Hair care, no Shampoo needed:), diy beach hair spray, who doesnt like beach hair!, this spring citrus scrub which I might just eat, and so much more. I cant believe that I havent met Sonnet yet. We live in the same city! I need to change that this year:)

You can also connect with Sonnet on Facebook and Pinterest. On to the post...

Hi there!

My name is Sonnet and I'm a holistic health coach and the voice behind For The Love of Food, a seasonal, plant-based food blog filled with healthy, hearty recipes and my quirky humor. I'm so excited to be here while Richa is taking some time away from the kitchen. I've been a big fan of Richa's blog for awhile and I love the way she combines simple ingredients into mouth-watering dishes.

As a vegan who cooks for lots of non-vegan eaters, it can sometimes be a challenge to come up with hearty recipes that satisfy a variety of tastes, especially for breakfast and brunch. On weekdays I usually power my mornings with a kale smoothie(video) , but I like to have a more substantial breakfast on weekends. This is where this hash comes in.



In my kitchen, my focus is to use fresh and natural ingredients that are sourced locally and seasonally as much as possible. Spring can be a tough time of year for finding seasonal produce, but luckily greens, potatoes, and onions are almost always available here in the Pacific Northwest.

This hash starts with a base of crispy yams and potatoes, sautéed greens, white beans, and lots of flavor from onions, garlic, and a variety of spices. This hash is perfect to serve alongside sweeter options at a brunch, or topped with some avocado slices and served by itself. It's loaded with fiber and packs a whopping 26 grams of protein per serving! Now there's a way to start your day!

Hearty Yam and White Bean Hash
Allergen information: dairy, egg, corn, yeast, soy, and gluten-free

Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves 4

Ingredients:


1 tablespoon olive oil
1 medium russet potato, diced
1 medium yam, diced
2 cloves garlic, minced
1 medium yellow onion, diced
1/2 green bell pepper, diced
1 cup collard greens, de-stemmed, sliced into thin ribbons
2 cups cooked white beans
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
2 green onions, chopped
freshly-ground sea salt and black pepper to taste

Method:

Add the olive oil to a large pan over medium heat. Add the potatoes and yams and cook
for 8 - 10 minutes, flipping occasionally until the potatoes are browning and getting crisp.

Add the garlic, onions, bell peppers, and collard greens and cook for about 5 minutes,
until the onions are translucent and the bell peppers are softening.

Add the beans, cumin, paprika, thyme, and green onions and cook for an additional 5
minutes, until beans are heated thoroughly. Season with salt and pepper to taste and
serve hot.

.....
Thank you for the guest post Sonnet!
This post is being shared at Allergy Free Wednesdays. Ricki's wellness weekend

16 comments:

  1. Richa i must say hearty indeed! yam and beans lip smacking :P

    ReplyDelete
    Replies
    1. i love a simple savory breakfast and this fits right in.

      Delete
  2. yay! i love sonnet! this does look hearty and delicious. and so colorful. i need to try this ;)

    ReplyDelete
  3. White beans and yams! I swear- those are two of my most favorite ingredients and it has been far too long since I've made a hash of any sort- totally pinning this one! :-)

    ReplyDelete
    Replies
    1. I know right.. i have to make som hash for breakfast too.

      Delete
  4. yummy looking and nice combination of spices

    ReplyDelete
  5. I'm a big fan of yams for breakfast! Love this soy free scramble.

    ReplyDelete
    Replies
    1. It totally is so much better than a tofu scramble:)

      Delete
  6. Oh wow this dish looks amazing and perfect for a lazy Sunday morning breakfast alongside some tofu scramble - we are lucky too that greens, potatoes, garlic and onions are still available at our local farmers market!

    ReplyDelete
  7. This looks wonderful! No need to take it out of the pan, just pass me a big spoon!

    ReplyDelete
  8. I love the look of that hash! I totally want to cook some up this weekend :)

    ReplyDelete
  9. I just tried this recipe and it is delicious. One question -- how do you keep the potatoes from sticking? 1 TBS of oil didn't seem like enough to me. I substituted a leek for the yellow onion because that's what I had and that was tasty too.

    ReplyDelete

All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.
 

Meet The Author


Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


Get the latest updates from Vegan Richa by Email!



Follow me on Facebook, Pinterest, Instagram, Twitter below