Sweet Potato Chickpea Hash
Sweet Potato Chickpea Breakfast Hash
with Avocado Cashew Cream
Equipment needed: high speed blender (like a vitamix preferably with a wide base)
or a food processor (like a Cuisinart)
Loaded with vitamins, minerals and fiber, this easy little power breakfast is a great way to start your day! Orange flesh sweet potatoes are loaded with beta-carotene, a powerful anti-oxidant that helps boost immunity, healthy vision and glowing skin. Potatoes sometime gets a bad rap for having a high glycemic index but this variety falls lower on the scale and with extra fiber, it can actually help lower blood sugar and control cravings while maintaining stable energy. One cup of sweet potatoes contains 4 grams of fiber, 2 grams of protein, and zero fat.
Chickpeas (garbanzo beans) have been appreciated for centuries for their high protein and fiber content, making them a perfect nutritional compliment to this dish. Chickpeas contain resistant starch, a slow burning carb that helps reduce spikes in glucose. 1/2 cup chickpeas contain 6 grams of fiber, 6 grams of protein and only 2 grams of fat. So go ahead and enjoy this breakfast of Champions!!!
1 pound sweet potato, finely cubed (about ½ inch)
2 TB organic veggie broth (option to use 2 tsp avocado oil), more to prevent sticking
½ organic red bell pepper, diced
2 cloves garlic, minced
2 green onions, sliced
1 large bunch organic spinach, washed, stems trimmed and roughly chopped
1/2 cup cooked chickpeas (or sub with 3 organic eggs)
Sea or Himalayan salt and freshly ground pepper to taste
Fresh parsley or microgreens optional for garnish
1) Heat a 12-inch skillet and add broth (or oil) to pan. Add potatoes and cook over medium high heat for about 5-10 minutes, or until the potatoes start to brown and can be pierced with a fork. If using broth, you will need to add more during cooking to keep the potatoes from sticking.
2) Add the peppers, garlic, green onions and cook for another 2-3 minutes until softened. Add the spinach cook until wilted, about 1 more minute. Stir in beans and toss until warm. Season with salt and pepper.
3) If using eggs, make a 3 small wells in mixture and crack the eggs into the wells. Turn the heat down to medium-low, cover and cook until the eggs are cooked through but a little runny in the center, about 6 minutes.
4) Serve with microgreens and Avocado Cashew Cream (recipe below). Serves 2-3.
Avocado Cashew Cream
1 cup raw cashews, soaked in filtered water 2-4 hours*
1 avocado, pitted and flesh scooped out
2 TB fresh lime juice
2 TB nutritional yeast
¼ tsp garlic powder
¼ tsp sea salt
¼ tsp freshly ground black pepper
¾ cup filtered water
optional superfood add-ins: 1/4 tsp camu powder (for extra Vitamin C), 1/4 tsp spirulina (for extra protein and iron)
1) Drain and rinse soaked cashews and place in a high speed blender with avocado, lime juice, nutritional yeast, garlic powder, salt, pepper, and water. Blend until smooth, scraping down the sides as needed. Serve with the sweet potato hash and microgreens or fresh parsley. Leftovers will keep in fridge for 3 days.