Easy One Pan Collard Sweet Potato Hash Vegan & Filling Meal 🥬🍠🌿
Ingredients:
1 tbsp (15ml) olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large sweet potato (about 1 lb/450g), peeled and diced into 1/2-inch cubes
1 tsp smoked paprika
1/2 tsp cumin
Salt and freshly ground black pepper to taste
1 bunch collard greens (about 8 oz/225g), stems removed and leaves thinly sliced
1/4 cup (60ml) vegetable broth or water
Optional: Pinch of red pepper flakes for heat
Optional Serving Suggestion: Fried or poached eggs (ensure halal source if used), avocado slices, hot sauce
Directions:
1. Sauté Onion & Garlic: Heat olive oil in a large skillet (preferably cast iron or non-stick) over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook Sweet Potatoes: Add the diced sweet potatoes to the skillet. Sprinkle with smoked paprika, cumin, salt, pepper, and red pepper flakes (if using). Stir well to coat. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes begin to soften and brown slightly.
3. Add Collards: Add the thinly sliced collard greens to the skillet. Pour in the vegetable broth or water. Stir everything together.
4. Steam & Finish: Cover the skillet and cook for 5-8 minutes, stirring occasionally, until the collard greens are wilted and tender, and the sweet potatoes are fully cooked through. If the pan seems dry, add another splash of broth or water. Uncover for the last couple of minutes to let any excess liquid evaporate.
5. Adjust Seasoning: Taste the hash and adjust seasoning with more salt and pepper if needed.
6. Serve: Serve the collard and sweet potato hash hot. It's great on its own or topped with eggs, avocado slices, or a drizzle of hot sauce.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 35-40 minutes | Calories per Serving: approx. 250-350 (base hash) | Number of Servings: 2-4
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