Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Robin Bashinsky
Recipe by Cooking Light December 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

318 calories; fat 12.1g; saturated fat 2.4g; mono fat 6.9g; poly fat 2.2g; protein 12g; carbohydrates 42g; fiber 10g; cholesterol 5mg; iron 3mg; sodium 492mg; calcium 157mg.
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