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.
2017 will be here in another day and we need some beans esp black eyed, sweet potato and spices! to bring it in. This sweet potato hash is super easy and comes together really quickly.
Sweet potatoes are cooked with onion and garlic in a skillet, then simply spiced with harissa and smoked paprika, tossed with greens and cooked black eyed peas. Pretty, hearty and wonderful. Serve the hash as a side or over toast topped with sriracha or avocado, fill up tacos, or make a buddha bowl with cooked grains like turmeric lemon rice and a dressing or lemon juice. So many ways to eat this amazing stir fry. Use other cooked beans or lentils and other spice blends like cajun or garam masala for variation.
For all the black eyed pea prosperity and happiness, make this Deep Dish Lasagna Pizza with Black eyed Peas and Greens, Some Black Eyed Pea and Lentil soup, a grain-free Black eyed Pea and Potato Masala Pie stuffed with broccoli and cauliflower, or a hearty black eyed pea and Pumpkin Chard Chili.
Be safe and happy this New Years eve!
More Breakfast options from the blog here. Remind me to add a Savory breakfast category in 2017.
Black Eyed Peas and Sweet Potato Hash
Ingredients
- 1 tsp oil
- 1/2 (0.5 ) medium onion chopped
- 3 cloves of garlic finely chopped
- 1 sweet potato peeled and cubed small (1.5 to 2 cups cubed)
- 1/2 (0.5 ) green bell pepper chopped small
- 1/2 tsp (0.5 tsp) or more salt depends on if the black eyed peas are salted
- 1/2 tsp (0.5 tsp) thyme
- 1 tsp harissa spice blend or 2 to 3 tsp paste
- 1.5 cups (258 g) cooked black eyed peas
- 1.5 cup (60 g) or more chopped baby greens I use 1 cup chopped frozen baby spinach
- 1/4 to 1/2 tsp smoked paprika
- 1 tsp olive oil
- ground cumin black pepper, or more harissa spice blend for garnish
- cilantro/scallions and lemon juice for garnish
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.
Edwina at Induction Cooking says
December 31, 2016 at 4:15 amOne pot dishes are the best. I always love sweet potato in recipes and this look delicious. I’ll try making this soon. I’m thinking of using it in a buddha bowl with some quinoa and salad greens.
Richa says
December 31, 2016 at 11:33 amThat should be awesome!
Luci @ made by luci says
January 1, 2017 at 6:07 amI’ve seen so many recipes over the past few days with black eye peas it’s like the interweb KNEW i randomly picked up a tin last week! This is by far the most appealing to my tastes though. I oddly want it for breakfast!!
teresa says
January 1, 2017 at 8:37 amDo you know of a recipe for harrisa?
Here in Mexico they don’t have blackeyed peas, can I use black beans instead?
Thank you Richa.
Richa says
January 1, 2017 at 5:01 pmTry this dry blend http://www.justapinch.com/recipes/sauce-spread/sauce-spread-seasoning-mix/dry-harissa-spice-mix.html
and use any beans
John says
January 5, 2017 at 8:52 amthank you for this delicious recipe and the idea to use beans
I usually cook something similar with lentils or chickpeas, but the added thyme and the use of beans changes the taste quite a lot and I really liked it
here’s the result: https://flic.kr/p/PEksAs
(Only had jumbo beans around)
thanks again
Marissa says
January 10, 2017 at 1:59 pmI usually don’t like sweet potato but it’s very good in this recipe. ????
Katherine D Emerson says
June 29, 2017 at 7:19 pmDo you mean 1.5 cups cooked dried black-eyed peas? If so, that would be about 1/2 dried, soaked overnight, then cooked the next day?? Thanks.
Richa says
June 30, 2017 at 12:45 amyes 1.5 cups cooked. 1/2 cup will give about 1.25 to 1.5 cups cooked. If you use a pressure cooker or instant pot, soak for 10 minutes, then cook for 15 mins. natural release
Katherine D Emerson says
June 30, 2017 at 5:31 amThank you Richa!! I’ve printed the recipe now and will add that note to it. I’ve made this recipe before – it’s DELICIOUS!! – but had forgotten about the bean question.
Neerali Parag says
December 3, 2017 at 10:10 amThis was yummy with wraps as well as quinoa
Thank you! Xx
Galispa says
January 1, 2019 at 11:43 amThanks! My husband and I really enjoyed this! I added a bit of vegetable broth instead of water and we ate it as more of a soup/stew in a bowl with homemade vegan sour cream. I loved the flavors. I’ve added it to my list of meals to make frequently.
Richa says
January 1, 2019 at 11:45 amyumm
Em says
January 6, 2019 at 6:50 amI NEVER comment on recipes but we loved this!
Had it for breakfast over rice and tofu scramble 🙂
Richa says
January 6, 2019 at 6:02 pmyay!
Grace says
January 22, 2020 at 1:36 pmMy daughter has A LOT of allergies. This is perfect for her besides the chili spice in the harissa spice blend. Do you think it would still taste good without that ingredient?
Richa says
January 22, 2020 at 1:58 pmyes, use other blends that dont have chili.