Cooking and Recipes: Sweet Potato Fall Harvest Hash

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are often less expensive and have a similar texture.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a plant-based protein option.

Preheat oven to 400°F (200°C).

Roast sweet potato for about 35 minutes until tender.

Peel the roasted sweet potato and cut into bite-sized cubes.

Dice the onion using a claw grip, making cuts from stem to root and then cross-cutting for a medium dice.

Cut the red bell pepper into wide strips, then into half-inch squares.

Cut an apple into bite-sized pieces, leaving the peel on.

Strip kale leaves from the stems and set aside.

Shred red cabbage, removing the core, and slice into thin strips.

Cut a carrot into bite-sized pieces, slicing thinner as it gets larger for even cooking.

Smash garlic cloves to remove skins, then mince finely.

In a medium bowl, whisk together apple cider vinegar, apple cider, and Dijon mustard to make a vinaigrette.

Add olive oil to the vinaigrette, using a 1:2 to 1:3 ratio of acid to oil.

Combine all prepared vegetables in a large bowl and toss with the vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens