Sweet Potato, Red Onion and Jalapeño Hash

With summer right around the corner (virtually here, actually!), I thought today’s recipe, Sweet Potato, Red Onion and Jalapeño Hash would be perfect to share with your pals. You can serve it hot or room temperature as the perfect side at your next BBQ or get together. I love this dish because it satisfies on many levels. It has a comfort food feeling while providing you with so many beauty nutrients.

This simple recipe is made with only a few ingredients but packs a lot of flavor by using certain key whole foods! When I thought about creating this dish, I wanted to provide you with something filling that not only nourishes your body but also gives your taste buds a lot of satisfying flavors. And I have to say, it IS pretty yummy!

Sweet Potatoes

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Sweet potatoes are my jam. I have talked about sweet potatoes many times here on the blog and in other Beauty Detox recipes as they are a staple in the Beauty Detox lifestyle. One of my favorite reasons for using sweet potatoes is that they are packed with vitamins A, B6 and C. Sweet potatoes are naturally low in sodium, and very low in saturated fat and cholesterol.  A bonus is they are also a good source of dietary fiber (making them wonderfully filling), potassium and manganese. They digest super well, and are fantastic to build meals around.

Red Onion

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If you can handle a few tears while chopping, these babies pack a huge health punch. I love using onions and like garlic they are members of the allium family. Their pungent odors are because they are both are rich in sulfur-containing compounds, which attribute to their health promoting effects. Onions are an outstanding source of polyphenols, including the flavonoid polyphenols. Onions also have a wide variety of allyl sulfides including the four major diallyl sulfides. Within this flavonoid category, onions are a standout source of quercetin, which can help support healthy circulation and blood vessels.

 

Jalapeños

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Jalapeños may be small in size, but that is about the only thing that is small about them! Bam! As many of you may know these little peppers are hot! They derive their heat from a natural plant compound called capsaicin. Capsaicin has some pretty amazing health benefits, particularly as an anti-inflammatory.  Not only do these peppers bring the heat they also provide an ample source of vitamins A and C.

Coconut Oil

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Coconut oil is a great source for beauty fats. It’s energizing, tends to be burned off as energy and is not clogging in your body. It also is resistant to high heat, making it an excellent cooking oil. You can feel comfortable using coconut oil in this recipe as it provides just the right amount of healthy fat for this dish! 

 

So without further ado, here is the recipe! Enjoy, and let me know how you do :).

Sweet Potato, Red Onion and Jalapeño Hash
 
Give your brunch the Beauty Detox treatment with this nourishing dish, best enjoyed over some raw greens. Sweet potatoes are beautifying, grounding and balancing…not to mention completely delicious. Coconut oil is a beauty fat that is great for cooking.
Author:
Serves: 4 Servings
Ingredients
  • 2 large sweet potatoes, cut into ½-inch cubes (peeling is optional. I personally love the skins and keep them on!)
  • 2 tablespoons coconut oil
  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 3 medium cloves garlic, peeled and minced
  • 1 tablespoon minced jalapeño pepper (or to taste)
  • ¼-1/2 teaspoon smoked paprika, to taste
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ⅓ cup minced fresh parsley
Instructions
  1. Bring a medium pot of water fitted with a steamer basket to a boil over medium-high heat, and steam the sweet potatoes until just tender, about 10 minutes. Remove the sweet potatoes to a medium bowl and set aside to cool.
  2. Meanwhile, heat the coconut oil in a large skillet over medium-high heat. Add the red onion, red pepper, garlic, paprika and jalapeño pepper, and cook for about 5 minutes, or until the onions begin to brown slightly.
  3. Next, lower the heat to medium and add the reserved sweet potatoes. Sauté the sweet potatoes until they are tender and lightly golden, about 8 minutes. Keep ’em moving in the skillet!
  4. Season the hash with salt and pepper to taste and transfer it to a medium serving bowl. Stir in the parsley just before serving.

With Love,

Kimberly