Vegetarian Sweet Potato Hash w/Creamy Avocado Sauce
- Number of Servings: 6
Ingredients
The sauce: 1 avocado, skin and seed removed 1/3 cup fat-free plain Greek yogurt 1 clove garlic, minced 1 lime, juiced 2 tbsp minced cilantro 2 tbsp water 1/2 tsp salt 1/4 tsp ground pepperThe potatoes: 2 large sweet potatoes, peeled and diced 3 med russet potatoes, peeled and diced 1 tbsp olive oil 2 garlic cloves, minced 1/2 tsp salt 1 can black beans (rinsed well) or 1.5 cups homemade beans
The sauce:
In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.
The potatoes:
Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.
Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
Add garlic and cook for 1 minute, stirring frequently.
Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
Stir in the black beans.
Serve!
Serving Size: 6
In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.
The potatoes:
Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.
Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
Add garlic and cook for 1 minute, stirring frequently.
Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
Stir in the black beans.
Serve!
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 247.1
- Total Fat: 5.6 g
- Cholesterol: 0.3 mg
- Sodium: 41.4 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 8.8 g
- Protein: 8.0 g
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