Sweet Potato Hash Bowl with Cilantro Pesto
A veggie packed Sweet Potato Hash Bowl that can be breakfast, lunch or dinner. This recipe was created from my favorite breakfast at Tourist Home in Flagstaff. Roasted sweet potatoes, beets and avocado are tossed with a Cilantro Pesto made with lime and pistachios. Served with scrambled eggs or chickpeas for the ultimate healthy bowl of delicious!
Ingredients
- 4 cups sweet potato, peeled and diced
- 4 cup red beets, peeled and diced
- 1 tsp Kosher salt
- 2 Tbsp olive oil
- 4 eggs, cooked to your preference
- 1 15 oz can garbanzo beans, drained and rinsed (optional instead of eggs)
- 2 large avocados
Cilantro Pistachio Pesto
- 1/4 cup pistachios (other nuts, such as cashews, can be used)
- 1.5 cups cilantro, packed (leaves and stems)
- 1/3 cup olive oil
- juice of 1/2 of a lime
- 1-3 Tbsp water
- 1/4 tsp Kosher salt
Instructions
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Heat oven to 400F.
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Each in separate bowls, toss diced beets, sweet potatoes and chickpeas (if using) with 1 Tbsp olive oil and a couple generous pinches of kosher salt.
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Roast beets and sweet potatoes separately on rimmed baking sheets until edges are browning. Veggies should take 25 - 30 minutes. If using chickpeas, do the same process except they'll take about 15 minutes.
Toss each halfway through.
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While the vegetables are roasting, cook eggs to your preference to top the hash bowls.
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After the veggies are roasted, distribute them between four bowls. Top with an egg, sliced avocado and drizzled with Cilantro Pesto sauce.
Cilantro Pistachio Pesto
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Pulse cilantro and pistachios in a high speed blender or Cuisinart until chopped into small bits.
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Add in remaining ingredients EXCEPT water and blend until a smooth sauce is formed. Add 1 Tbs of water at a time if the sauce is too thick.