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.
Cuisine: American, Gluten-free, Soy-free, Vegan
Author: Vegan Richa
3clovesof garlicfinely chopped
1sweet potatopeeled and cubed small (1.5 to 2 cups cubed)
1/2green bell pepperchopped small
1/2tspor more saltdepends on if the black eyed peas are salted
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.
* 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