Mexican Sweet Potato Hash With Black Beans And Tofu

Better still, it’s a super healthy dish that’s going to take you just minutes to cook up. I have always adored festivities of any kind. Cinco de Mayo is a particular favorite because I love Mexican food with red-blooded passion. True. It could be because the spices and ingredients used in Indian and Mexican cuisines are so identical – although they create completely different end results. All delicious, mostly healthy, so long as you leave the animal stuff out. Sweet potatoes are lovely for breakfast, and I adore them in foods like this hash and these vegan sweet potato pancakes. To bring out their exquisite sweetness I added some habanero to this recipe. I absolutely adore the fruity flavor of this screaming-hot pepper. I used just half, and for my tastebuds it was just perfect. If you are sensitive to heat, use a smaller quantity and deseed the pepper– the seeds carry most of the heat. This sweet potato hash is a melange of bold, vivid flavors and textures. There is the smokiness of the cumin and coriander, the fruity spice of the habanero, the sweetness of the sweet potatoes, the chewiness of the baked tofu, the earthiness of the black beans (so addictive in vegan Mexican dishes like this Mexican black bean casserole and these vegan empanadas), and the tang of the lime and the fresh, green coriander leaves. I can eat bowlfuls of it at a time. Check to get new recipe updates by email.