Ingredients
Directions
Heat a large stovetop pan over medium-high heat. Once hot, add the onions, peppers, mushrooms, and sweet potatoes, cooking and stirring often for 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan; however, the mushrooms should naturally deglaze the pan as they release their water content.
As the veggie mixture is cooking, mix together all of your spices (cumin, chili powder, smoked paprika, garlic granules, and optional salt) in a small bowl.
After the veggies have cooked for 5 minutes, add the spices. Stir, then cover the pan ¾ to steam the potatoes for 3–4 minutes or until the potatoes are fork-tender.
Next add the lentils and the kale, tossing until the kale is tender, about a minute.
Taste for additional salt and pepper. Add optional cilantro.
While the potatoes are cooling slightly for consumption, make your Plant-Based Aioli if you have time (see step 7 if you don’t have time): Add all of the Plant-Based Aioli ingredients to a blender or food processor and blend until creamy. (A high-speed blender works best to get it super creamy, but a food processor will work! You’ll just want to blend it for longer; pause to scrape the aioli from the sides, then keep blending until you reach the desired consistency.) Add 1–2 tablespoons of water at a time to reach the desired consistency, which can range from hummus-style (great for dipping or serving on the side of the hash dish) to a sauce consistency if you want to drizzle the aioli over the hash.
Divide the sweet potato hash between plates and serve with the Plant-Based Aioli drizzled over top or served on the side. If you’re low on time, skip the aioli and sprinkle nutritional yeast over top.
Chef's Notes
Substitutions
Substitute sweet potatoes with white potatoes, butternut squash, beets, or your favorite root vegetable of choice.
Substitute kale with spinach, arugula, chard, or your favorite dark leafy green of choice.
Substitute lentils with crumbled tofu, tempeh, or your favorite plant-based protein of choice.
Prep Ahead
Prepare the Plant-Based Aioli ahead of time and store in an airtight container for up to 5 days.
Storage
Store sweet potato hash in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat a large stovetop pan over medium-high heat. Once hot, add the onions, peppers, mushrooms, and sweet potatoes, cooking and stirring often for 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan; however, the mushrooms should naturally deglaze the pan as they release their water content.
As the veggie mixture is cooking, mix together all of your spices (cumin, chili powder, smoked paprika, garlic granules, and optional salt) in a small bowl.
After the veggies have cooked for 5 minutes, add the spices. Stir, then cover the pan ¾ to steam the potatoes for 3–4 minutes or until the potatoes are fork-tender.
Next add the lentils and the kale, tossing until the kale is tender, about a minute.
Taste for additional salt and pepper. Add optional cilantro.
While the potatoes are cooling slightly for consumption, make your Plant-Based Aioli if you have time (see step 7 if you don’t have time): Add all of the Plant-Based Aioli ingredients to a blender or food processor and blend until creamy. (A high-speed blender works best to get it super creamy, but a food processor will work! You’ll just want to blend it for longer; pause to scrape the aioli from the sides, then keep blending until you reach the desired consistency.) Add 1–2 tablespoons of water at a time to reach the desired consistency, which can range from hummus-style (great for dipping or serving on the side of the hash dish) to a sauce consistency if you want to drizzle the aioli over the hash.
Divide the sweet potato hash between plates and serve with the Plant-Based Aioli drizzled over top or served on the side. If you’re low on time, skip the aioli and sprinkle nutritional yeast over top.
