Indian Spiced Sweet Potato & Kidney Bean Hash Bowl

Low Fat

A 520-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 medium sweet potatoes (about 300g)
• 1 can (400g) kidney beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder (adjust to taste)
• 0.25 tsp Garam Masala
• 0.5 cup chopped red onion
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 0.5 cup vegetable broth
• Salt and black pepper to taste
• 2 tbsp chopped fresh cilantro
• 4 tbsp plain Greek yogurt (2% fat)

Instructions

1. Prep: Dice the sweet potatoes into ½ inch cubes. Chop the red onion, mince the garlic, and grate the ginger.
2. Heat olive oil in a large non-stick pan or skillet over medium heat. Add cumin seeds and let them splutter for 30 seconds.
3. Add chopped red onion and sauté until softened, about 3-4 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
4. Stir in ground coriander, turmeric powder, chili powder, and Garam Masala. Cook for 30 seconds, stirring constantly, until aromatic.
5. Add the diced sweet potatoes and kidney beans to the pan. Pour in the vegetable broth, stir well, and bring to a simmer. Cover and cook for 10-12 minutes, or until the sweet potatoes are tender, stirring occasionally.
6. Remove the lid and continue to cook for another 3-5 minutes, allowing any excess liquid to evaporate and the hash to slightly brown.
7. Season with salt and black pepper to taste. Stir in fresh cilantro.
8. Divide the hash between two bowls and top each serving with 2 tablespoons of plain Greek yogurt.