Black Eyed Peas and Sweet Potato Hash

A Speedy and Flavorful New Year's Dish: Black Eyed Peas and Sweet Potato Hash

This year, I'm kicking off the new year with a bang – or rather, a delicious sizzle! I've been experimenting with quick and healthy meals that are packed with flavor, and this Black Eyed Peas and Sweet Potato Hash is my absolute favorite. It's vibrant, it's flavorful, and it's ready in under 20 minutes, perfect for a busy weeknight or a relaxed weekend brunch.

The beauty of this recipe lies in its simplicity. It's a one-pot wonder, minimizing cleanup and maximizing efficiency. I love that! As a busy working mom, time is precious, and this recipe respects that. The combination of sweet potatoes and black eyed peas is a match made in heaven – the sweetness of the potatoes perfectly balances the earthiness of the peas. The harissa spice adds a warm, smoky kick that elevates the entire dish to another level. I typically use a store-bought harissa paste for convenience, but feel free to experiment with homemade blends if you're feeling adventurous.

I often serve this hash over toasted sourdough bread, the crispiness contrasting beautifully with the soft, tender vegetables. A dollop of creamy avocado or a simple vinaigrette adds a lovely finishing touch. But honestly, it's just as delicious on its own! Sometimes, I’ll add a fried egg on top for extra protein and richness.

One thing I truly appreciate about this recipe is its versatility. Feel free to swap out the vegetables based on your preferences and what’s in season. Carrots, zucchini, or even butternut squash would be delicious additions. And if you’re not a fan of harissa, don't worry! Other spices like smoked paprika, cumin, or chili powder would also work wonderfully.

The black eyed peas are the stars of this show, adding a hearty texture and a boost of protein. I typically use canned black eyed peas to save time, but you can definitely use cooked dried peas if you have them on hand. Just be sure to cook them until they’re tender.

Beyond its deliciousness, this recipe also speaks to my commitment to healthy eating. It’s packed with vitamins, fiber, and antioxidants, making it a nutritious and satisfying meal. Plus, it's vegan and gluten-free, making it suitable for a wide range of dietary needs. The vibrant colors alone make it feel celebratory and perfect for a special occasion, even if that occasion is just a Tuesday night.

The best part? It's a recipe that’s adaptable to any time of day. Enjoy it for breakfast, lunch, or dinner – it's always a winner. This recipe has quickly become a staple in my kitchen, a go-to when I need a flavorful, healthy, and quick meal that everyone in the family will enjoy. So why not give it a try? You might just find your new favorite recipe!

Tips and Variations:

• For a spicier kick, add more harissa paste.
• Add other vegetables like carrots, zucchini, or butternut squash.
• Serve over quinoa, brown rice, or other grains for a heartier meal.
• Top with a fried egg for extra protein.
• Add a dollop of plain yogurt or sour cream for a creamy element (if not vegan).
• Garnish with fresh herbs like parsley or chives.

I hope you enjoy this recipe as much as I do. Happy cooking!

Step-by-step

• Heat oil in a skillet over medium heat.
• Add onion and garlic and a pinch of salt and cook until translucent (5 to 6 minutes). Stir occasionally.
• Add sweet potato, bell pepper, 1/4 tsp salt, thyme, harissa and toss well to coat.
• Cover and cook for 3 minutes.
• Add a splash of water (2 to 3 tbsp) and mix.
• Cover and cook for 8 to 10 minutes undisturbed.
• Stir and check if the sweet potatoes are done. Cover and cook for 2 minutes or so longer if not done.
• Add the black eyed peas and greens and mix well.
• Increase heat to medium high and cook for 2 minutes.
• Taste and adjust salt and heat.
• Add a tsp of olive oil or vegan butter, cumin, black pepper or more harissa spice blend, a dash of lemon and mix well.
• Take off heat.
• Garnish with cilantro and serve as is or with garlic bread or over toasted bread or tortillas. Or make a bowl with cooked grains, lettuce/greens and a dressing.