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Spicy Veggie Hash

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4

Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash.

Ingredients

  • 2 tablespoons olive oil
  • 3 cups diced peeled sweet potato
  • 2 tablespoons chopped fresh oregano
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 5 garlic cloves, minced
  • 1 1/4 cups water, divided
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 tablespoon adobo sauce
  • 1 (15.5-ounce) can unsalted black beans, rinsed and drained
  • 2 ounces queso fresco, crumbled (about 1/2 cup)
  • 1/4 cup unsalted pumpkinseed kernels
  • 1 plum tomato, seeded and diced

Nutrition Information

  • calories 318
  • fat 12.1 g
  • satfat 2.4 g
  • monofat 6.9 g
  • polyfat 2.2 g
  • protein 12 g
  • carbohydrate 42 g
  • fiber 10 g
  • cholesterol 5 mg
  • iron 3 mg
  • sodium 492 mg
  • calcium 157 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.

  2. Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Stir in adobo sauce and black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tablespoons cheese, 1 tablespoon pumpkinseeds, and 1 tablespoon tomato.