Vegan Sweet Potato Kale Hash

Here's a way to satisfy both the vegans and the hungry, sleepy, looking-for-something-healthy visitors at your table.A savory comforting spiced side dish for Sweet Potato Kale Hash recipe.

Sweet Potato Kale Hash

Recipe Source:- One

Ingredients

Large sweet potato, peeled and cubed into 1/2-inch cubes:- 1
Yellow onion, chopped:- 1/2
Red bell pepper, chopped:- 1/2
Yellow bell pepper, chopped:- 1/2
Garlic, chopped:- 3 Cloves
Olive oil, divided:- 3 Tbsp
Chili powder:- 1 1/2 Tsp
Kosher salt:- 1 Tsp
Cumin powder:- 1/2 Tsp
Chopped kale:- 2 Cups
Water:- 1/3 Cup
Salt and pepper

Procedure:-

1) Mix the sweet potato, onion, bell pepper, and garlic to a large bowl.

2) In a small bowl, whisk 2 tablespoons of the olive oil, pasilla chili powder, salt, and cumin together.

3)Pour the spiced oil over the potato mixture and stir the vegetables until they are evenly coated.

4) In a large sauté pan, heat one tablespoon of the olive oil on med-high heat.

5) Add the uncooked spiced vegetables to the pan. Stirring every other minute, cook the hash for 6-8 minutes until the sweet potatoes are fork tender.

6) Add the kale and water and mix the greens until they become wilted, approximately one minute. Season with additional salt and pepper.

Serve immediately.

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Easy ( 5 Minute ) Sweet Potato Stir Fry / Shakarkandi Ki Sabzi / Vegan Side Dish

This quick and easy Indian Style Sweet Potato Stir fry is perfect for any weeknight supper . It is low in carb and full of flavor.Can be served over rice, filling for a tortilla, or eaten by itself.

Easy Sweet Potato Stir Fry / Shakarkandi Ki Sabzi / Vegan Side Dish

Preparation Time:- 5 Minute
Cooking Time:- 5 Minute
Serves:- 2

Ingredients-

Sweet potato – 1
Oil – 1 Tbsp
Mustard seeds / Rai – 1/2 Tsp
Cumin Seeds/ Jeera:- 1/2 Tsp
Turmeric powder/ Haldi – 1/2 Tsp
Red Chili powder – 1/2 Tsp
Garam Masala Powder – 1 Tsp
Salt – to taste

Procedure :-

1) Peel the potatoes and chop them into small pieces (about ¼ inch cubes).

2) Heat oil in a non stick or a cast iron pan over a medium heat. When hot, add the mustard & cumin seeds, as soon as they start to crackle add turmeric powder, chili powder, garam masala, salt and fry for a minute.

3)Add the chopped sweet potatoes and mix everything well. Cover it with a lid and let the potatoes cook until soft but not mushy.

(Keep stirring the potatoes in between to ensure even browning, don’t overcook it as it will become very mushy. Switch off the gas when they still have a slight bite to them. This will take about 4-5 mins.)

Serve with any Indian bread / naan / roti / chapati....Enjoy:)

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Sweet Potato & Black Bean Vegan Burrito / Thanksgiving Breakfast Recipe ( Step By Step Pictures)

You won't even miss the meat when it's substituted with sautéed sweet potatoes. It's filling, fiber-rich and plays well with creamy black beans. Also, crisping the outside of each burrito may seem unnecessary, but it’s definitely well worth the effort.

This burrito might surprise you with its sweetness, but at the same time spices offer a savory balance to the cinnamon. Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer.These burritos freeze well too.

Sweet Potato & Black Bean Vegan Burrito

Preparation Time:- 10 Minutes
Cooking Times:- 20-30 Minutes
Makes:- 8-10 burritos

Ingredients:-

Olive Oil:- 2 Tbsp
Garlic:- 1 Tbsp , finely Chopped
Bell Pepper:- 1 , finely chopped
Sweet Potato:- 2-3 medium sized , cut into small cubes ( about 4 cups)
Black beans:- 1 15oz can, drained and washed well
Salt
Cumin Powder:- 1 Tsp
Brown Sugar:- 1 Tsp
Cinnamon:- 1/2 Tsp
Hot Sauce:- As per your taste
Soy Sauce:- 1/2 Tbsp
Lemon juice:- of 1/2 Lemon
Spicy Salsa:- 1/2 Cup
Cilantro:- 1/3 Cup, roughly chopped.
Tortillas- 10

Procedure:-

TO MAKE THE STUFFING

1) Heat oil in a large non stick pan. When hot add garic , fry for 10-20 seconds and add bell pepper. Cook for 1 minute.

2) Add sweet potatoes and cook it covered until soft but not mushy. ( for about 10 minutes)

3) Add salt, cumin powder , brown sugar, cinnamon, hot sauce & soy sauce. Mix everything well.

4) Add black beans, lemon juice and salsa , mix and cook for another 2-3 minutes.

5) Switch Off the gas, let the mixture cool down little bit and then fold in cilantro leaves.

TO MAKE THE BURRITO

1) Warm your tortilla on a plate in the microwave for about 10-20 seconds.The tortilla should be warm and pliable.

2) Add the stuffing ( & any additional toppings you want) in the center of each open flour tortilla & then fold. ( see the picture below)

3)Coat an 8-inch nonstick skillet with cooking spray; heat over medium to medium-high heat.Transfer the burrito to the hot skillet (seam side down ) and cook until light brown, carefully flip the burrito and cook the another side. ( this step is optional).

4) Wrap in foil if desired. Repeat with the rest of the tortillas.

Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!

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NOTES:-

You can make these ahead of time or on the weekend and freeze...Check this post for step by step tutorial on HOW TO MAKE ,FREEZE & REHEAT YOUR BURRITOS

Serve with the following optional additions:

(But of you are planning to freeze the burrito then DO NOT ADD anything other than the Sweet potato & Black Bean Stuffing and then you can serve the optional additions on side or on the top while serving).

diced avocado or guacamole
vegan sour cream
vegan cheese
shredded lettuce
Diced seeded tomatoes
Hot sauce or sriracha


HOW TO FOLD A BURRITO:-

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