Harissa-Spiced Sweet Potato Hash
This hash combines the sweetness of roasted sweet potatoes with the bold, smoky heat of harissa, creating a vibrant and comforting dish that's perfect for breakfast or any time of day.
There’s something incredibly satisfying about a hearty sweet potato hash, especially when it’s packed with flavor like this one!
I love how the harissa brings a warmth and depth that makes this dish feel special.
Plus, it’s super versatile—you can whip it up for breakfast, lunch, or dinner and it’s a great way to use any leftover veggies you have hanging around.
One time, I made it for brunch with friends, and it was a hit!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Sweet potatoes are not only delicious but also packed with nutrients! If you can't find harissa paste, you can make your own with a blend of chili powder, cumin, and a touch of olive oil. Feel free to swap in any seasonal veggies you have on hand—zucchini or kale would work beautifully too!
Tips & Notes
- •I like to add a splash of lemon juice right before serving for an extra zing!
- •If you want to make it heartier, toss in some black beans or chickpeas.
Recipe Variations
- •Sometimes, I'll add roasted chickpeas for a bit of crunch.
- •You could also top it with a dollop of vegan yogurt for creaminess.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat it in a skillet or microwave, but I recommend the skillet to keep that lovely texture.
Frequently Asked Questions
Can I make this hash ahead of time?
Absolutely! You can prepare it a day in advance and just reheat it when you're ready to serve. It tastes great even after a day in the fridge.
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This hash combines the sweetness of roasted sweet potatoes with the bold, smoky heat of harissa, creating a vibrant and comforting dish that's perfect for breakfast or any time of day.
Ingredients
Instructions
- 1
In a large skillet, heat the olive oil over medium heat. Once hot, add the diced sweet potatoes and season with a pinch of salt. Sauté for about 10 minutes, stirring occasionally, until they're starting to soften.
- 2
Add the diced onion and red bell pepper to the skillet. Continue to sauté for another 5-7 minutes, until the veggies are softened and the sweet potatoes are cooked through.
- 3
Stir in the minced garlic and harissa paste, cooking for an additional 2-3 minutes until fragrant.
- 4
Fold in the chopped spinach and cook until wilted, about 2 minutes. Season with additional salt and black pepper to taste.
- 5
Serve warm, topped with sliced avocado and a sprinkle of fresh cilantro. Enjoy with a drizzle of extra harissa if you like it spicy!
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