Smoky Sweet Potato and Black Bean Hash with Avocado-Lime Crema
A vibrant and hearty one-pan vegan meal, perfect for a nutritious brunch or a quick weeknight dinner. The smoky hash is beautifully balanced by a creamy, zesty avocado topping.
900 calories
$4 par portion
$30 min
2 portions
vegan, any cuisine
Ingrédients
- 1 medium sweet potato (approx. 300g), diced
- 1 can (400g) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 15 ml olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 ripe avocado
- 1 lime
- Handful of fresh coriander, chopped
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.In a large non-stick pan, heat the olive oil over medium-high heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until it begins to soften.
- 2.Add the diced red bell pepper and chopped red onion to the pan. Continue to cook for 5-7 minutes, until all vegetables are tender and slightly browned.
- 3.Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 1 minute more until fragrant.
- 4.Add the rinsed black beans to the pan. Season with salt and pepper. Gently stir to combine and cook for 2-3 minutes until everything is heated through.
- 5.While the hash is cooking, prepare the crema. In a small bowl, mash the half avocado with the juice of half the lime and a pinch of salt until smooth.
- 6.Divide the hash between two plates. Top each with a dollop of avocado-lime crema, a sprinkle of fresh coriander, and serve with the remaining lime wedge on the side.
Informations nutritionnelles
26g
fat
145g
carbs
38g
fiber
29g
protein
Pourquoi cette recette
This recipe is packed with plant-based protein and fiber from black beans, promoting satiety and gut health. Sweet potatoes offer complex carbs for sustained energy and are rich in Vitamin A, while avocado provides healthy monounsaturated fats.
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