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Roasted Sweet Potato Hash with Avocado Yogurt Sauce
Servings
2
large servings
Author
Veg Life Staff
Ingredients
HASH:
1
C
Brussel Sprouts
steamed and halved
FOR THE POTATOS:
1-2
tsp
oil
such as coconut, olive, vegetable or canola
1
Large Sweet Potato
cut into cubes, roasted until fork tender
1
Medium Potato
such as Yukon Gold or Russet, cut into cubes, roasted until fork tender
FOR THE PEARL ONIONS:
1
tsp
vegan Margarine
such as Earth Balance Spread (original or soy free)
1
tsp
Sugar
1/2
C
Pearl Onions
caramelized in a bit of vegan margarine or oil & 1 tsp of sugar
FOR THE SQUASH:
1
tsp
vegan Margarine
such as Earth Balance Spread (original or soy free)
1
C
Pattypan or Yellow Squash
pan sauteed (you could also just use corn)
1/4
of a small Red Pepper
pan sauteed until tender (or you could use prepared pimentos)
AVOCADO YOGURT SAUCE
not shown:
1/3
C
So Delicious Dairy Free Plain Greek Style Cultured Almond Milk Yogurt
1
Medium Avocado
Juice of 1/2 a Lime
2
Tbl Parsley or Cilantro
Garlic Powder
to taste
Salt & Pepper
to taste
Instructions
Preheat oven to 375 degrees.
Line a sheet pan with parchment or a silpat.
Peel and dice the potatos and sweet potatos. Toss with a small amount of oil and season with salt and pepper.
Roast until fork tender.
In a small saute pan, add 1 tsp vegan margarine and 1 tsp of sugar. Add the pearl onions and saute until slightly golden, tender and very sweet.
In a separate small saute pan with 1 tsp of vegan margarine, saute the sliced pattypan or yellow squash until tender and golden.
Steam and halve the brussel sprouts.
Meanwhile, prepare the sauce by combining all ingredients in a food processor.
Combine all vegetables and divide between 2 plates.
Season with salt and pepper, to taste and top parsley for garnish.
Serve hot with a side of the avocado yogurt sauce.