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Sweet Potato and Mince Hash

A sweet potato hash boosted with a plant-based mince, a homemade taco seasoning, and a tangy avocado crema.

Make your weekends even more pleasurable with this perfect savory sweet potato and Fry’s Pea Protein Mince hash. The tanginess from the avocado crema will make your taste buds dance. 

Sweet Potato and Mince Hash

By Rebel Mariposa

15 mins to prep
25 mins to cook
Yields 4
Vegan

Ingredients

  • 1 package Fry’s Pea Protein Mince

Rebel’s taco seasoning

  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Avocado crema

  • 1/2 large avocado
  • 1/3 cup vegan sour cream or a soy-based plain yogurt
  • Pinch of crushed Chile Pequin or crushed pepper flakes
  • Sea salt, to taste
  • Fresh ground black pepper, to taste

Sweet potato and mince hash

  • 2 tablespoons oil, such as sunflower or avocado
  • 2 medium sweet potatoes, peeled and diced into 1/4-inch cubes
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves of garlic, minced (about 1 tablespoon)
  • 2/3 cup red bell pepper, diced
  • 3 tablespoons vegan butter
  • 2 cups kale or spinach, cut into bite-sized pieces
  • Sea salt, to taste
  • Fresh ground black pepper, to taste

To serve

  • Avocado, sliced
  • Fresh cilantro, roughly chopped
  • Lime wedges
  • Fresh tortillas, warmed

Preparation

    REBEL’S TACO SEASONING

    • 1
      In a small bowl, combine the chili powder, cumin, cinnamon, oregano, salt, black pepper, onion powder, and garlic powder. The spice mix will keep in an airtight container in the pantry for up to 3 months.

    AVOCADO CREMA

    • 1
      In a small bowl, mash the avocado, sour cream, and Chile Pequin with a fork. Season with salt and black pepper to taste.

    SWEET POTATO AND MINCE HASH

    • 1
      Heat a large skillet over medium heat and add oil.
    • 2
      Working in batches, cook sweet potatoes until lightly caramelized, 3-4 minutes per batch. Add onions and garlic. Cook until the sweet potatoes are tender and fragrant, about 2 minutes.
    • 3
      Add Fry’s Pea Protein Mince and gently break it up with a wooden spoon, scraping any caramelized bits from the bottom of the skillet.
    • 4
      Add bell peppers, butter, and 2 teaspoons Rebel’s taco seasoning. Stir to coat and cook until the vegetables are tender and the flavors have melded, 5-7 minutes.
    • 5
      Stir in the kale or spinach until wilted. Season with salt and black pepper to taste.
    • 6
      Garnish with avocado, cilantro, lime wedges, and a hefty drizzle of avocado crema. Serve with warmed tortillas.

Chef's Notes

If using yogurt, add a little tang to your crema with a squeeze of fresh lemon juice or a teaspoon of distilled vinegar. 

Chile Piquin are tiny pungent chilis that really pack some heat. They have a complex and fruity flavor and are worth adding to your spice cabinet. If unavailable, use crushed red pepper flakes. 

Learn more about Fry’s here.