Sweet Potato Chickpea Hash

From this blog

~Hash on the right. Cauliflower the left.~

• 1 large sweet potato
•  1.5oz (42g) sun-dried tomatoes
• 16oz bag of frozen vegetables (Author used a California medley with carrots, cauliflower & broccoli)
•  15oz can garbanzo beans, drained 
• 1 cup COOKED brown rice
•  1/2 Tbsp low sodium soy sauce
•  1/2 tsp garlic powder
•  1 tsp Garam Masala
•  1/2 tsp ground coriander
• 1/2 tsp cumin
•  Dash of cayenne pepper

1. Preheat oven to 425°F.
2. Line a baking sheet with a silicone baking mat or parchment paper and prick sweet potato several times with a knife or fork.
3. Bake sweet potato for 45 to 60 minutes, until tender. You will know it is done when a knife can pierce it easily without resistance and can be easily removed.
4. Chop sun-dried tomatoes into small pieces (or blitz using a food processor).
5. Heat up frozen vegetables according to package directions (we used a steamable bag).
6. Heat a large skillet or dutch oven to medium-high. Add a splash of water and the chopped sun-dried tomatoes. Cook for 30 seconds, adding more water if it evaporates.
7. Add in steamed bag of vegetables, garbanzo beans, rice, Tamari and seasonings. Stir to combine. Cook for a minute or two until everything is heated up.
8. Remove skin from and dice cooked sweet potato into one-inch cubes. Add to the veggie/bean/rice mixture. Stir gently to combine and heat through.
9. Serve alongside roasted cauliflower.

TIP: If you have leftovers of the cauliflower, re-heat in air fryer or oven at 375°F for 5 to 10 minutes

Sweet Potato Chowder

INGREDIENTS

1 sweet onion, diced

3 garlic cloves, minced

½ teaspoon salt

½ teaspoon pepper

1.5 teaspoons of dried sage

3/4 teaspoon nutmeg
1 teaspoon cinnamon 

½ cup chopped carrots

3 cups chopped sweet potato, about 1 inch in size (I do five cups!!)

5 cups stock
2 cups chopped spinach
3 tablespoons roasted salted pepitas, for topping

Optional BUT So delicious!
 Add 2 cans (3 cups) of white beans

⅓ cup coconut or cashew milk 

INSTRUCTIONS

Keep the pot on medium low heat and add the onion, garlic, salt, pepper and sage. Stir in the nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.

Pour in the stock (and beans if you are adding them) and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the coconut/cashew milk if you are using. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!

A few minutes before serving, stir in the spinach. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.

Serve with pepitas for topping.