Black Eyed Peas and Sweet Potato Hash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty hash of black-eyed peas and roasted sweet potato seasoned with harissa and warm spices. Served over toast or with avocado, it's a nourishing, quick meal full of vegetables and plant protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 356mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 399mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.