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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.
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 medium onion, chopped
- 3 cloves of 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 or more salt, depends on if the black eyed peas are salted
- 1/2 tsp thyme
- 1 tsp harissa spice blend , or 2 to 3 tsp paste
- 1.5 cups cooked black eyed peas
- 1.5 cup 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe and have made it many times. Sometimes I use black beans if I’m out of black-eyed peas. I have a question for you regarding the amount of protein. If the nutrition information you show for one serving, for approximately how much? Thank you 🙂
Serving size mentioned above the recipe. The whole recipe amount is divided by the serving size and nutrition is for that.
Just had this for breakfast. So delicious! I was out of thyme so I used Italian seasoning, but definitely use thyme when you make it. It was still yummy though. This brings beans on toast to a whole other level!
So glad you liked it!
Love this recipe and have made it several times. Wanted to tell you, and for anyone else interested, that I often use Swiss chard for the “greens” portion, plus I chop up a few of the Swiss chard stems (so delicious and colourful) and add these along with the green pepper.
I also like to add chopped-up Swiss chard stems to a mix of sautéed potatoes and onions with a bit of the leaves tossed in. Makes for a great throw-together dish.
Take care and thanks again for so many great recipes 🙂
Thanks for the tip!
I love this combination of flavors! I made it according to the recipe. I was hesitant about the amount of harissa spice at first but I ended up using the entire amount after tasting it at the end. Next time I’ll try it with collards as suggested but this is definitely a go to. Great for meal prep, I served it over rice. I’m actually thinking about making this for back to back weeks since it was so good!
Yay!!
A delicious, quick and easy meal. Made enough for 2 meals. Served once in a wrap and next meal with rice and salad
Awesome
I just had this for breakfast, so yummy! This is the 2nd time I’ve made it and both times the sweet potato cubes got too soft, so I think next time I’m going to cook them separately in the air fryer. All that aside, this is one of the best recipes I’ve gotten from this site. I thank you and my tummy thanks you!
My 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?
yes, use other blends that dont have chili.