Recipes ofEmma Bambling

Nutritionist · 20517

Empowering individuals to heal, thrive, and live symptom-free

Mexican Sweet Potato Hash with Black Beans and Spinach

Wednesday, August 21, 2024
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Total time
30 minutes
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Preparation time
5 minutes
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Portions
4
Ingredients
or2 tablespoons of oil, olive, salad or cooking (27 g)
or2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
or1 large shallot, thinly sliced
or1.75 cups of beans, black, mature seeds, canned, low sodium (420 g)
or1 teaspoon sea salt
or½ teaspoon ground cumin
or½ teaspoon chili powder
or1/2 package (10 oz) of spinach, raw (142 g)
or1 tablespoon lime juice
or600 grams of chicken, breast, flesh, raw
or400 grams of avocado, raw
or4 tablespoons of sour cream, light (48 g)
Preparation
1.
In a large non-stick skillet, heat the olive oil. Cook the potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn the flame down if they begin to blacken. Add the shallot, black beans, salt, cumin, and chili powder. Sauté 3 minutes more, until the shallot is soft. Carefully fold in the spinach and cook until wilted. Drizzle with the lime juice.
2.
Dice and cook chicken over medium heat for 12-15 minutes until completely cooked.
3.
Serve the hash warm with chicken, avocado and sour cream.
Nutritional information
Per 100 gPer portion (473 g)% DRI
Energy125 kcal594 kcal30 %
Fat7 g33 g50 %
Fatty acids, total saturated2 g7 g37 %
Cholesterol20 mg93 mg31 %
Sodium182 mg861 mg36 %
Carbohydrate7 g33 g11 %
Sugars1 g5 gremove
Fiber3 g13 g53 %
Protein9 g44 gremove
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Emma Bambling
Emma Bambling
Nutritionist · 20517
Empowering individuals to heal, thrive, and live symptom-free