This flavor packed hash will fill you up, you won’t even miss the meat. Loaded with good for your gut turmeric and ginger, this is easy to make and easy to digest. a great option for your meatless Monday.
Sweet Potato Hash
2 large sweet potato
2c vegetable broth
2c water
1 bay leaf
1/2t turmeric
1/2t garlic powder
1t salt
1c brown rice
2T coconut oil
1t curry powder
1t turmeric
3 green onions
2 clove garlic
1″ ginger
1/2t salt
1c frozen peas
1 1/2T coconut aminos
1/2 bunch cilantro leaves
1/4c cashew pieces
3 tops green onions (optional)
Prep potatoes:
Preheat oven to 425.
Wash sweet potatoes then stab with a fork all over and wrap each in aluminum foil.
Bake at 425 for 45-50 minutes, until a fork inserted slides through easily.
Peel and dice the sweet potatoes into 1/2″ cubes, set aside.
Please note this recipe was developed at high altitude, your baking time may vary.
Rice:
In a saucepan on high heat, bring the broth, water, bay leaf, turmeric, garlic powder, and salt to a boil.
Add the rice and bring to a boil again.
Cover with the lid and lower the heat so the broth continues to simmer and cook for 45-50 minutes.
Taste the rice at 40 minutes, if it is done drain the rice and set aside. Or if the rice still has a bite to it, continue cooking, checking every 5 minutes until it is cooked through.
Drain the rice.
Hash:
Grate the garlic and ginger, set aside.
In a saucepan on high heat, add the oil. When the oil is hot add the curry and turmeric.
Lower the heat to medium and fry the spices for 1 ½ to 2 minutes, stirring constantly.
Add the garlic, ginger, and salt, sauté for 1 minute more, stirring constantly.
Add the sweet potato and peas, toss to coat well.
Stir in the coconut aminos and cook for another 4-5 minutes, stirring occasionally.
To Serve:
Ladle rice into a bowl, top with hash, and sprinkle with cilantro and cashews.
As pictured: topped with cilantro, green onion, and cashew.
