Sweet Potato, Kale and Veggie Hash with Avocado Crema
Updated: May 7, 2020
I'm no nutritionist, but I know that sweet potatoes are a healthier alternative to regular potatoes. So, this is my version of a potato hash, you typically order from a restaurant. I absolutely love this recipe, its loaded with some of my favorite veggies and eggs over easy! First off, its super simple, quick meal to prepare, change it up with any other vegetables you have in your fridge, top it with eggs your way, makes for a great side dish and you can top it with any garnishes you want. I've whipped this up for myself after a workout, or for brunch on the weekend.
Sweet Potato Veggie Hash with Avocado Crema
Yield: 4-6 servings
Time: 30 minutes
4 medium size sweet potatoes, peeled and cut in small cubes
half yellow onion, diced
1 red or green bell pepper, diced
1 jalapeño, diced
1 zucchini, cubed
Half a bunch of chopped kale, remove stems (about 5 cups)
½ tsp smoked paprika
½ tsp garlic seasoning blend ((Susie Q’s Brand dried parsley, granulated garlic, salt&pepper)
½ tsp Kosher salt
½ tsp cracked black pepper
In a large skillet, set to medium high heat, drizzle a good amount of olive oil. Add the sweet potatoes, sauté the sweet potatoes for about 10-15 minutes, until slightly tender and crisp on the edges. Add a pinch of salt.
Next, add the onion, bell pepper, jalapeño, smoked paprika,and garlic seasoning blend. Sauté for about 5 minutes until those veggies are slightly soft.
Then, add the kale and zucchini. Saute for about 3-5 minutes.
Turn off the heat.
⅓ cup of Mexican Crema
1 tsp lemon juice
¼ tsp Kosher salt
¼ tsp cracked black pepper
Place all the ingredients in the blender and liquify until completely blended. Place in a serving dish.
Note: Top with eggs your way, fresh ingredients: diced onion, salsa, tomatoes, cilantro, and queso fresco.