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4.91 from 11 votes

Black Eyed Peas and Sweet Potato Hash

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American, Gluten-free, Soy-free, Vegan
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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

Calories: 142kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Sodium: 322mg | Potassium: 431mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5805IU | Vitamin C: 17.9mg | Calcium: 68mg | Iron: 3mg