A hearty, colorful one-pan hash made with tender sweet potatoes, protein-rich black eyed peas, warming spices, and fresh greens. This satisfying vegan dish comes together quickly and works just as well for breakfast, brunch, or a simple weeknight meal served over toast or grains.
Why You’ll Love This Recipe
This hash is fast, filling, and full of bold flavor. It uses simple pantry ingredients, cooks in one skillet, and is naturally vegan, gluten-free, and soy-free. The combination of creamy sweet potatoes and earthy black eyed peas makes it nourishing and comforting, while harissa and smoked paprika add depth without being overwhelming.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 teaspoon oil
1/2 medium onion, finely chopped
3 cloves garlic, finely chopped
1 medium sweet potato, peeled and cut into small cubes (about 1.5 to 2 cups)
1/2 green bell pepper, finely chopped
1/2 teaspoon salt, plus more to taste
1/2 teaspoon dried thyme
1 teaspoon harissa spice blend or 2 to 3 teaspoons harissa paste
1.5 cups cooked black eyed peas, drained and rinsed
1.5 cups chopped baby greens (spinach or mixed greens)
1/4 to 1/2 teaspoon smoked paprika
1 teaspoon olive oil
Ground cumin, black pepper, or additional harissa spice blend, to taste
Fresh cilantro or scallions and lemon juice, for garnish
Directions
Heat 1 teaspoon of oil in a wide skillet over medium heat. Add the chopped onion, garlic, and a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until the onion becomes translucent.
Add the cubed sweet potato, green bell pepper, 1/4 teaspoon salt, dried thyme, and harissa. Toss well to coat the vegetables evenly. Cover and cook for 3 minutes.
Add 2 to 3 tablespoons of water, stir, cover again, and cook undisturbed for 8 to 10 minutes, until the sweet potatoes are tender. Stir once and cook for another 1 to 2 minutes if needed.
Add the cooked black eyed peas and chopped greens. Increase the heat to medium-high and cook for about 2 minutes, until the greens are wilted and everything is heated through.
Stir in the olive oil, smoked paprika, and any additional spices to taste. Finish with a squeeze of lemon juice. Remove from heat and garnish with cilantro or scallions before serving.
Use chickpeas, lentils, or white beans instead of black eyed peas.
Swap harissa with cajun seasoning, garam masala, or a mild chili spice blend.
Add mushrooms, zucchini, or tomatoes for extra vegetables.
Serve in tacos, over rice or quinoa, or topped with sliced avocado.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or warm in the microwave until heated through. The flavors deepen after resting, making it ideal for meal prep.
FAQs
Can I make this recipe oil-free?
Yes, sauté the onion and garlic in water or vegetable broth instead of oil.
Are canned black eyed peas suitable?
Yes, canned black eyed peas work well. Rinse and drain them thoroughly before use.
Is this dish spicy?
It is mildly spicy. Adjust the amount of harissa based on your heat preference.
Can I use frozen sweet potatoes?
Yes, but fresh sweet potatoes provide the best texture. Frozen may need slightly longer cooking.
What greens work best?
Spinach, kale, chard, or collard greens all work well.
Can I prepare this ahead of time?
Yes, it reheats very well and is great for make-ahead meals.
What can I serve with this hash?
Serve it over toast, with tortillas, or alongside cooked grains.
Can I double the recipe?
Yes, just use a large skillet and allow extra cooking time if needed.
Is this recipe good for breakfast?
Yes, it’s filling and energizing, perfect for breakfast or brunch.
Can I adjust the seasoning?
Absolutely. Taste and adjust salt and spices before serving.
Conclusion
This Black Eyed Pea and Sweet Potato Hash is a quick, nourishing, and versatile dish that fits effortlessly into any meal of the day. With simple ingredients and bold spices, it delivers comfort and flavor while remaining wholesome and satisfying.
This Black Eyed Pea and Sweet Potato Hash is a vibrant, one-pan vegan dish made with tender sweet potatoes, protein-rich black eyed peas, bold spices, and fresh greens. It’s quick, hearty, and perfect for breakfast, lunch, or dinner.
Ingredients
1 teaspoon oil
1/2 medium onion, finely chopped
3 cloves garlic, finely chopped
1 medium sweet potato, peeled and cubed (1.5 to 2 cups)
1/2 green bell pepper, finely chopped
1/2 teaspoon salt, plus more to taste
1/2 teaspoon dried thyme
1 teaspoon harissa spice blend or 2–3 teaspoons harissa paste
1.5 cups cooked black eyed peas, drained and rinsed
1.5 cups chopped baby greens (spinach or mixed greens)
1/4 to 1/2 teaspoon smoked paprika
1 teaspoon olive oil
Ground cumin, black pepper, or more harissa spice, to taste
Fresh cilantro or scallions and lemon juice, for garnish
Instructions
Heat 1 teaspoon oil in a wide skillet over medium heat. Add onion, garlic, and a pinch of salt. Cook for 5–6 minutes until onion is translucent.
Add sweet potato, bell pepper, 1/4 teaspoon salt, thyme, and harissa. Toss to coat. Cover and cook for 3 minutes.
Add 2–3 tablespoons water, stir, cover again, and cook undisturbed for 8–10 minutes until sweet potatoes are tender. Stir and cook 1–2 more minutes if needed.
Add black eyed peas and greens. Cook over medium-high heat for about 2 minutes, until greens are wilted and everything is heated through.
Stir in olive oil, smoked paprika, and additional spices to taste. Add a squeeze of lemon juice.
Remove from heat and garnish with cilantro or scallions before serving.
Notes
Use canned black eyed peas for convenience—just rinse and drain well.
Adjust spice level by changing the amount of harissa or smoked paprika.
Serve over toast, rice, quinoa, or tucked into tacos.
Make it oil-free by sautéing in broth or water instead of oil.
Great for meal prep—flavors develop after chilling.
