Story behind the recipe: I've been trying out some new recipes during the quarantine and this one checks a lot of boxes: it's tasty, healthy, vegetarian, and my sixth grader enjoys eating it! I've shared this recipe with other groups and consistently get positive feedback.
Description of the dish: Sweet potatoes and black beans is an awesome combo. This recipe also has some nice green spinach and seasoning common in Mexican cuisine. I have made this as the main dish for dinner by adding a fried egg on top or left the egg off and enjoyed it as a side dish. The core of the dish is the sweet potatoes, spinach, black beans and spices and so if you are vegan, or have other dietary restrictions, and want to leave off the feta and egg, it's still quite tasty.
This recipe makes 4 servings as a main dish, 6-8 servings as a side dish.
Time to prep: 5 minutes
Time to cook: 25 minutes
Ingredients:
- 2 tablespoons olive oil
- 2 medium sweet potatoes (peeled and cubed into 1/2 inch cubes)
- 1-15-ounce can of black beans (drained and rinsed)
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 5 ounces baby spinach (rinsed)
- 1 teaspoon lime juice (either bottled or fresh squeezed is fine)
- 2 tablespoons crumbed feta cheese
- 4 fried eggs (optional)
Cooking Instructions:
- Heat olive oil in a large skillet over medium heat until it shimmers.
- Add the sweet potatoes.
- Stir occasionally until they are brown and tender, about 12 minutes.
- Sprinkle the black beans, salt, cumin, and chili powder over the potatoes, stir and saute for 3 minutes.
- Add the spinach on top and gently fold it into the other ingredients until its wilted.
- Evenly distribute the lime juice and feta cheese on top.
- Distribute the hash into 4 bowls and finish each with a fried egg if you like.
Recommended side dishes: Chips and salsa, pita and hummus
Submitted by: Nik Hunnicutt, Division of Continuing Education
