Description
A vibrant and hearty hash made with a medley of tropical root vegetables like sweet potato, yuca, and plantain, tossed with caramelized onions, bell peppers, and warm spices. Perfectly balanced with sweet and savory notes for a delicious vegan meal or side.
Ingredients
Scale
- 1 medium sweet potato, peeled and diced
- 1 cup yuca (cassava), peeled and diced
- 1 ripe plantain, sliced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil or coconut oil
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- Salt and black pepper to taste
- 1 tbsp chopped fresh cilantro or parsley (for garnish)
- Lime wedges, for serving (optional)
Instructions
- Bring a pot of salted water to a boil. Add diced yuca and sweet potato. Boil for 10–12 minutes, until just fork-tender. Drain and set aside.
- Heat 1 tbsp oil in a large skillet over medium heat. Add plantain slices and cook until golden and caramelized, about 2–3 minutes per side. Remove and set aside.
- In the same skillet, add remaining oil. Sauté onions and garlic for 2–3 minutes until softened and fragrant.
- Add bell peppers, cooked yuca, and sweet potato. Season with smoked paprika, cumin, salt, and pepper. Stir well and cook for 6–8 minutes until golden and slightly crispy, stirring occasionally.
- Add caramelized plantains back to the skillet. Toss gently to combine and heat through.
- Garnish with chopped cilantro or parsley and serve with lime wedges if desired.
Notes
- For extra flavor, add a dash of hot sauce or a pinch of chili flakes.
- You can prep the root vegetables ahead of time for quick assembly.
- Pairs well with avocado or a fried egg (if not vegan).
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 7g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg