Side Dish | Edibly Educated

I’M BACK!

WOO!

The last month has been absolutely nuts!

First my mom got married.Then I started a new job.Then my sister got married.THEN I moved into a new apartment.I’m so glad to have things slow down a bit now even though we’re not quite all settled into the apartment. I finally made our first home-cooked meal with lots of fresh veggies from the farm market in the new place a little bit ago, and it felt oh so good. We’re also working on a pretty great pantry, which I hope to reveal once it’s all organized!

I also got the sweet potatoes for this recipe at the farm market, which was bumpin’! I hadn’t been to it in years because I haven’t lived around there, but it’s one of the biggest ones in downtown Grand Rapids, and it was packed with people. I was so enthused to see everyone there supporting our local farmers. I sure got lots of glorious groceries!

I’ve also been on a little curry kick. So here you have it: easy curried sweet potato hash.

This sweet potato hash is not only really quick and easy, but it’s delicious by itself or mixed with other foods. I don’t know about you, but I love when sweet potato is added to a dish because it gives it a subtle sweetness and a smooth texture to whatever you’re eating. You can put it with eggs and greens for breakfast or add it to any rice or noodle dish, like I did in the picture below. There is a bed of romaine and kale with the sweet potato hash, a little sweet chili sauce, rice noodles (which were reheated so that’s why they’re all broken up), and green and yellow beans from the farm market.

Easy Curried Sweet Potato Hash

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Sarah

Recipe type: Side Dish

Serves: 2

Ingredients

4 small or 2 large sweet potatoes, diced (cubes or the like)
1 tbsp. coconut oil (or oil of choice)
¼-1/2 tsp curry powder
½ tsp. sea salt
coconut sugar, sprinkled to taste (I did about 1 tbsp.)
½ tsp. cinnamon
¼ onion, diced

Instructions

Dice up the sweet potatoes and onions.
Place oil in the pan and melt to cover pan.
Start sautéing sweet potatoes and onions on medium heat and add spices while mixing.
Continue mixing regularly for 15 minutes or so until the onions are translucent and the sweet potato is cooked (just try a piece). The time will vary depending on how big your sweet potato pieces are.

What would you put this sweet potato hash with?

Thanks for reading!

I’ve always loved tabbouleh night! When I was younger, we had a Lebanese family friend who taught my mom how to make some tasty authentic tabbouleh. The fresh taste of parsley and tomatoes together was something even my kid self appreciated. I don’t know what made me think of tabbouleh the other day, but I decided to get some ingredients to try and make my own with quinoa instead of bulgur. Bulgur is a cereal food made from wheat that is traditionally used in this dish. However, those who are gluten intolerant can enjoy tabbouleh when it’s made with quinoa.

I was in a hurry when I decided to grab the ingredients so I got the ones I was sure were in there, but I forgot to get mint. So, although this recipe does not contain fresh mint leaves, you can experiment adding them to taste if you are interested because it adds a unique flavor to the dish and is typically used.

This tabbouleh goes very nicely as a side dish because it contains both vegetables and quinoa or it would also taste great with some hummus and pita bread for a snack! Either way, it’s a nice chilled dish that gives your body some of those greens and vegetables it so loves.

Do you know how good parsley is for you?

Often times it’s used as a garnish or is a very popular seasoning, but the consumption of fresh raw parsley is less common. Parsley is a great healing food that not only provides the body with important vitamins, but it has also been proven to support the heart, joints (because of anti-inflammatory properties), and enzymes in the liver that aid in detoxification. One reason I love tabbouleh is because it’s a good way to incorporate the herb into your diet since the dish has a generous amount of fresh parsley in it. And it’s such a plus that it tastes great!

Quinoa Tabbouleh